Crispy Wonton with Tuna Tartare and Avocado Creme
Recipe ANNA Magazine
Elevate your appetizer game with our Crispy Wonton with Tuna Tartare and Avocado Crème. Delicately fried wonton cups provide the perfect crunchy vessel for the fresh, zesty tuna tartare, while a smooth, creamy avocado crème adds a luscious finish. This elegant yet easy-to-make dish is perfect for entertaining or a sophisticated snack that’s packed with flavour and texture. Simple ingredients, big impact!
Ingredients
Wonton cups (you can also swap for Potato Chips)
24 wonton wrappers
Extra-virgin olive oil
Tuna Tartare
1 pound sashimi-quality yellow fin or blue fin tuna fillet, finely diced
2 red chilies, seeded and finely diced
4 tablespoons fresh lime juice, to taste
Zest of 1 lime, grated
2-3 tablespoons toasted sesame oil
1-2 tablespoons soy sauce, to taste
2 tablespoons fresh ginger, grated
Sea salt and cracked black pepper to taste
Avocado Creme
1 large ripe avocado
1⁄4 cup creme fraiche
Juice of 1⁄2 a lemon
2 tablespoons black sesame seeds, toasted
Preparation
Preheat oven to 350°. Use a 1⁄4-inch round cookie cutter to cut out a circle from each wonton wrapper. Brush the insides of a mini muffin tin with olive oil. Push wonton wrappers into the holes of the muffin tin and brush with olive oil. Place in oven for 5-7 minutes or until golden and crisp. Remove from oven and allow to cool. These can be made 2-3 days ahead and stored in an airtight container.
To make the tuna tartare, combine the tuna, red chillies, lime juice, lime zest, sesame oil, soy sauce and fresh ginger in a bowl and mix well. Place in the refrigerator of at least an hour to allow the flavors to mingle.
To make the avocado creme, using a fork or food processor, combine the avocado flesh, creme fraiche, lemon juice and sea salt to taste. Mix until smooth. To assemble, place a dollop of avocado creme in each wonton cup and top with tuna tartare. Garnish with toasted black sesame seeds. Makes 24.
If you cannot find toasted sesame oil, pure sesame oil can be used.
Full fat sour cream can be substituted for creme fraiche.
Black sesame seeds can be purchased in Asian or specialty food stores or toasted white sesame seeds can be used.
