By Georgeanne Brennan
The crispy won-tons, fried earlier in the day make a delicious base for a spicy appetizer. Choose top grade ahi and you won’t be disappointed. If you are reluctant to offer raw fish, you could sear the ahi before dicing it
- 1 pounds ahi tuna (yellowtail tuna) sashimi grade
- 1/2 cup mayonnaise
- 1 tablespoon lime juice freshly squeezed
- sea salt to taste
- 1 tablespoon prepared harissa (a spicy North African combination of peppers available at specialty shops or on-line)
- 10 wrappers won-ton 3 inches by 3 1/2 inches
- safflower or other oil for frying
- 1/2 cup micro-greens, baby arugula, chervil or peppercress
- Finely dice the tuna and set aside. In a large bowl, mix together the mayonnaise, lime juice, salt, and harissa, tomatoes and spices. Cover and refrigerate until ready to serve.
- Cut the won-ton wrappers into 4 equal squares.
- In a Dutch oven, over medium high heat, heat 2 inches of oil. When it is hot, add the won-ton squares a few at a time, not crowding them. As they turn golden, 30 to 40 seconds, using tongs, remove them to a platter or baking sheet lined with paper towels. Repeat until all are cooked, reducing the heat if they are browning too quickly
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