Seared Ahi with Wonton Crisps and Shiitake Mushroom Salsa
A baked wonton crisp acts as a vessel for seared fresh ahi topped with an Asian-inspired salsa.
AuthorLemons & Anchovies
1package wonton wrappersyou won't need them all; I used a medium-thick variety
1/3poundsashimi-grade tunaI got 12 slices out of this piece
***for the salsafor 2 - 2 1/2 cups salsa***
1small knob gingerpeeled and grated
10small shiitake mushroomschopped and stalks removed
To prepare the Wonton Crisps: Preheat your oven to 350℉. Cut each wonton square on a diagonal and arrange on a baking sheet. I lined my sheet with nonstick foil, sprayed with cooking spray before laying the wonton wrappers. Spray the tops of the wrappers with cooking spray. Bake for about 8 minutes, rotating the pan halfway through or until slightly golden. Remove from the pan, cool on a wire rack and set aside.
To prepare the Salsa: In a small pot combine the rice vinegar, soy sauce, ginger and sugar and heat just until before boiling. This just serves to bring the flavors together and mellow out the ginger.
Combine the vinegar/ginger mixture with the rest of the salsa ingredients and add salt to taste.
To prepare the Tuna: Salt both sides of the tuna. Heat a skillet to medium-high. When the skillet is hot sear the tuna on both sides. Depending on the thickness of your fish, this shouldn't take more than a minute. Slice in thin pieces.
Assembly: Layer the tuna on the wonton crisps and top with the salsa.