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Tuna and Avocado Tartare Recipe

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This recipe for Tuna and Avocado Tartare, by , is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jennifer Bonde
Added: Wednesday, October 24, 2007


12 wonton wrappers, each cut diagonally in half to form 2 triangles.
Olive oil (for brushing)
Sesame seeds

2 tbsp soy sauce
1 tbsp unseasoned rice vinegar
1tbsp fresh lemon juice
11/2 tsp wasabi paste
3/4 tsp asian sesame oil
8 oz sushi grade ahi tuna steak, cut into 1/3 inch cubes
1 cup 1/3 inch cubes seeded English hothouse cucumber.
1 green onion, finely chopped
Toasted sesame seeds
Chopped fresh chives
California caviar (whitefish roe)
1 avacado cut into 1/3 in cubes

For Crisps:

Preheat oven to 350. Line large rimmed baking sheet with parchement paper. Arrange wonton triangles on sheet; brush each with olive oil and sprinkle with sesame seeds. Bake until triangles are golden brown, about 9 minutes. Cool on sheet. Can be made 8 hours ahead. Let stand at room temp.

For Tartare:

Whisk first 5 ingredients in medium bowl to blend. Add tuna, avacado, cucumber, and green onion; stir gently to coat. Spoon tartare into bowl; sprinkle with sesame seeds and chives and place on platter. Spoon caviar into small bowl and place alongside. Surround with crisps.

Number Of Servings:
Number Of Servings:
Makes 8 servings




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