Hawaiian Bigeye tuna tower with sesame wonton crisps is an elegant recipe created to impress. Bold flavors of delicious fish with the crunchy baked spiced crackers will leave you wanting more!
- 10 wonton wrappers square, cut in half into triangles
- vegetable oil spray
- 2 egg whites
- kosher salt as needed
- black pepper freshly ground, as needed
- togarashi as needed (optional)
- 1/4 cup white sesame seeds
- 1/4 cup black sesame seeds
- 1/2 cup cucumber diced, ¼-inch cubes
- 1/2 cup mango diced, ¼-inch cubes
- 1 teaspoon cilantro chopped
- 1 avocado thinly sliced
- 1/2 cup microgreens
- 1 cup bigeye tuna cut into ½-inch cubes, 8 ounces
- 1/2 teaspoon Sesame oil
- 1/2 teaspoon sriracha
- 1 teaspoon soy sauce or tamari
- 1/2 teaspoon ginger minced
- 1 1/2 teaspoons chives minced
- 1 1/2 teaspoons rice wine vinegar
- 1/4 cup sriracha
- 1/4 cup mayonnaise or plain greek yogurt
- 2 tablespoons wasabi
- 1 teaspoon mayonnaise or plain greek yogurt
- 1 teaspoon water
- Place oven racks in the center of the oven and preheat oven to 375°F. Line two baking sheet trays with parchment paper, set aside.
- In a small bowl combine white and black sesame seeds, set aside.
- Cut 10 wontons in half to create triangle shapes. Place the triangles on the baking sheets, about 1 to 2 inches apart. Lightly spray the wontons with vegetable oil and then flip over. Lightly brush the top side of the wontons with egg whites. Season with a little bit of salt, pepper, togarashi and sesame seeds to coat the surface of each wonton evenly. Bake one sheet at a time, 8 to 9 minutes, rotating halfway through. Wontons are ready when crispy and golden brown in color. Cool on the sheet until ready to use. Bake and cool the next tray same as directed for the first batch. Store in an airtight container for up to 3 days.
- In a medium sized bowl combine diced cucumber, mango, and cilantro. Set aside
- In a separate medium sized bowl add diced tuna, sesame oil, sriracha, soy sauce, ginger, chives and rice wine vinegar. Set aside
- In a small bowl combine sriracha and mayonnaise or yogurt. Set aside.
- In a small bowl combine wasabi, mayonnaise or yogurt, and water. Set aside.
- In a 3-inch round ring mold (4 inches tall), placed in the center of a plate begin to build the tower layers. Add 6 tablespoons of the cucumber mango layer. Lightly press down with the back of a spoon to create an even and compact layer. Add 6 tablespoons bigeye tuna on top of the cucumber mango layer. Lightly press down to make a compact layer. This should yield about a 2 ½ inch high tower. Transfer plate with the tower to the freezer to allow the layer to set for about 15 to 20 minutes, this will help the tower stay together better. Do not leave in the freezer longer than 20 minutes. Transfer to the refrigerator if not eating right away, tower can be made up to 3 hours ahead of time when refrigerated. Make a second tower is desired, repeating the same steps.
- Before unmolding, if you see any liquid seep from the bottom of the mold (from the cucumber layer), use a paper towel to soak up and clean.
- While the tower is still in the mold, place half of the thinly sliced avocado on top of the tuna. Slowly remove the mold, then add the microgreens on top. Decorate plate with some sriracha and wasabi sauce as desired.
- Serve with crispy wonton crisps, enjoy!