Inspired by classic Mexican chips and salsa, this is a dressed up version with Asian flavors.
Heat one or two tablespoons of olive oil in a small to medium pan over medium high heat. Add the chopped shiitake mushrooms, season with salt and pepper and cook for a few minutes, just until they start to turn golden brown. Turn off the heat, transfer to a bowl and allow to cool for a few minutes.
In a small sauce pan combine 2 tablespoons rice vinegar, soy sauce, ginger and sugar and heat just until before boiling. This step is to dissolve the sugar and mellow the ginger.
Combine the vinegar/soy mixture with the rest of the salsa ingredients, including the cooked shiitake mushrooms. Toss and adjust seasonings to taste. If the mixture is too sweet, add the remaining tablespoon of rice vinegar. Add salt if you feel it needs it. The salsa should have a little punch from the vinegar and ginger and be mildly sweet from the sugar.
Preheat your oven to 350ºF. Cut your square wonton wrappers at a diagonal to make two triangles. Line a baking tray or cookie sheet with aluminum foil, spray with cooking spray and lay the wonton triangles on the foil. Spray lightly again with cooking spray then bake for six to eight minutes, rotating the pan halfway through or just until the chips are golden and start to blister on the surface. Transfer the chips to cooling rack and repeat with another batch. (Season with a little sprinkle of salt, optional.)
Season the piece of tuna with salt and pepper and cook in a skillet over medium high heat (in one or two tablespoons of olive oil). Cook each side for one minute or until seared and golden. Set aside
Serve the shiitake mushroom salsa in a bowl with the wonton chips or if serving with the seared tuna, place a small piece of fish on a wonton chip and top with a small amount of salsa and arrange on a serving platter.
Wonton Wrappers: It's entirely up to you how many chips you'd like to prepare. One tray will fit 10-11 wonton squares which makes 20-22 chips. I made two batches. You can store the unused wonton wrappers in the refrigerator to make more later.
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