Tuna TarTar on Wonton Strips

1 Tablespoon veggie oil
1 package (at least 24 sheets) 3” x3” wonton wrappers cut into strips
1 lb sashimi quality tuna – cut into 3/8” dice – keep chilled (I buy at Real Food in the Marina)
5 Tablespoons finely chopped green onions (I like rings) – add more if you like
5 Tablespoons toasted pine nuts – add more if you like
Probably 3 Tablespoons Soy Sauce (My FAVE is Yan Wal Yun’s Healthy Boy with Mushroom from Thailand. Killer salty and wonderful. At some Asian markets; I buy on Clement St. http://www.templeofthai.com/food/sauces/mushroomsoy-5134200219.php) Start with 2 and add more as you like.
1.5 Tablespoons (perhaps more to taste) toasted sesame oil
1 Tablespoon chopped fresh ginger - maybe more to taste
5 Tablespoons chopped cilantro – maybe more to taste
Fresh ground pepper – to taste
Handy to have a fingernail brush standing for use after dicing the tuna

Wontons (can be made in advance and stored in a sealed container) – Preheat oven to 350F. Lay won ton strips on a baking sheet. (Original recipe recommends oiling the baking sheet, but I never do. I have both regular and non-stick sheets which are fine without oil.) Bake until golden brown – 8 to 10 minutes.

Tuna – Try to choose a tuna steak with the fewest “silver skin” striations running through the steak. To make your cutting easier, I recommend sharpening and rinsing (to remove metal dust) your best knife before beginning to dice the tuna. I also like to rinse the tuna gently under cold tap water before cutting. Wetting the knife with water (rinse occasionally), helps to reduce the meat’s adhesion to the metal. Tuna can be diced a few hours in advance and stored in the fridge. I like to give my hands and fingernails a really good washing both before and after cutting.

Mix all the ingredients together in a medium sized bowl just before you are ready to serve. I’d start a little shy on the sesame oil, soy sauce, and pepper; add as you like. I always season to taste.

Serves: 12

Source: Adapted by Kelly from Cocktail Food: 50 Finger Foods with Attitude by Sara Corpening Whiteford

Prepared by: Kelly for the May 2009 meeting.