Lulu's Tuna Tartare on Wonton Crisps

Makes about 60 pieces

Photo Credit: Reed Davis

Tuna Tartare: 1 pound sushi-grade tuna, finely chopped ¼ cup extra-virgin olive oil 1 tablespoon truffle oil 1 tablespoon finely minced shallots 2 teaspoons lemon zest juice of 1 lemon salt and pepper

In medium bowl, combine all ingredients and set aside.

Wonton Crisps: 1 package wonton skins, about 60 skins vegetable oil

Cut each wonton skin into four squares. In large sauté pan over medium-high heat, add vegetable oil and fry skins in batches until crisp and golden. Remove crisps from pan, and drain on paper towel. Allow crisps to cool.

To Serve:

wasabi caviar (available from fishmongers) chives, finely chopped

Place small amount of tartare on each crisp. Garnish with caviar and chives. Serve immediately.