Tuna Tartare on Won Ton Crisps

Tuna Tartare on Won Ton Crisps 

Ingredients:

• one packet of won ton wrappers
• 2 pounds of sushi grade ahi tuna (if you buy diced up Hawaiian poke style it's half the price)
• 1 large bunch of cilantro -- finely sliced
• 3 limes
• one quarter cup of sesame oil
• 3 diced up garlic cloves
• one half of a ginger root diced and sliced
• 12 finely sliced green onions
• 3x firm yet ripe avocados sliced and diced
• a table spoon of finely sliced mint
• a table spoon of wasabi paste
• 2 table spoons of toasted sesame seeds

Steps:

I baked the won ton crisps the night before -- which I recommend as it is allows them to cool and it's a slightly tedious process that you need to stay focused on it (as opposed to doing ten things at once which is my style). I cut the won ton papers in half creating two triangles. I brush them with sesame oil and the sprinkled them with salt, chili powder and Chinese Five Spice. I placed them in a hot oven (400 F) and they cooked within 4-5 minutes.

I diced the tuna into blueberry size pieces. Once it was all diced and sitting in my mixing bowl, I squeezed lime and stirred with a fork. The citric acid is an agent of a chemical process called denaturation. In this process, the citric acid changes the proteins in the fish, unraveling the molecules and altering their chemical and physical properties. This process of denaturation is as though the fish has been cooked with heat. So, I do not over do the limejuice and I do not let it sit in the juice overnight (which would truly bring about the process of denaturation).  3 limes is just enough to give an ever so slightly 'cooked' effect (although technically not cooked).

I like to add the garlic and ginger in next. This allows the tuna to become infused with these flavors. Soon after I stir in the chopped cilantro and the sliced green onions. I then massaged the sesame oil with my very clean hands. Again using a fork I stirred in the small amount of wasabi, mint and sesame seeds. Lastly I added firm diced avocados and made sure not to over stir which would cause the dish to become like guacamole.

I served a full teaspoon of tuna tartare on each won ton crisp. I like to serve this dish on a large tropical leaf with occasional orchards.

Salmon Tartare

Salmon Tartare

Ingredients:

• 2 limes
• 2 pounds of fresh sushi grade salmon
• 3 Garlic cloves diced
• 1/2 of a ginger root
• 1 tablespoon low sodium soy sauce
• 1 tablespoon of sesame oil
• 10 finely sliced green onions
• 1 bunch of finely sliced cilantro
• 3 firm avocados
• bagel crisps or rice crackers (or both) for guests to use to scoop up a mouthful of salmon tartare

Steps:

I don't add wasabi or sesame seeds. I just squeeze 2 limes over 2 pounds of salmon, stir in 3 diced garlic cloves, half of a ginger root and finely dice, a splash (one quarter of a cup) of low sodium soy sauce, one table spoon of sesame oil, 10 finely sliced green onions, one bunch of finely sliced cilantro, and 3 very firm finely sliced and diced avocados. This can be served upon a crispy base (like a won ton crisp) or, like on this occasion, guests can help themselves to a large bowl of the salmon tartare and scoop it up with a rice cracker or a bagel crisp.

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Ahi Tuna & Wasabi Cream in Tacos

Ahi Tuna Kissed by Wasabi Cream

This is super simple and a fab crowd pleaser.

Ingredients:

• 2 pieces of sushi grade tuna steaks
• one quarter of cup of sesame oil
• one quarter of a cup of light soy sauce
• half a cup Wasabi sauce  
• half of a cup of Crème fraîche 
• half of a cup Sesame seeds
• a handful of cilantro
• 2 cups of shredded red cabbage
• fresh corn tortillas 

Steps:

Place the tuna sit in sesame oil and soy sauce for about ten minutes before searing and slicing.

As I let the tuna sit, I prepare my wasabi cream. Add 2 teaspoons of wasabi paste to half a cup of whipping cream). Stir with a fork until combined. 

I sautée the corn tortillas in a hot pan with extra virgin olive oil. I turn once one side is golden brown and then I halve.

I place the 2 steaks onto a very hot griddle or BBQ and sear for 60 seconds on either side.

I remove and place on a cutting board and slice long ways.

I lay the tuna pieces on a bed of shredded cabbage inside the taco shell and then drizzle a nice amount of the wasabi cream before placed cilantro on top. 

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