Tuna-Tartare

Lulu’s Tuna Tartare on Wonton Crisps

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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.

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LuluLulu’s Tuna Tartare on Wonton Crisps

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