Seared Tuna Tostadas

Seared Tuna Tostadas
Photo by Scott Phillips

Ingredients

  • 2 tsp. rice-wine vinegar
  • 2 cloves garlic, minced
  • Vegetable oil for frying
  • 1/3 cup chopped scallions
  • ½ cup crème fraîche or sour cream
  • 1 lb. (about 4) plum tomatoes, peeled, seeded, and diced
  • ¼ cup wasabi powder
  • + 11 more ingredients
    • Salt and freshly ground black pepper to taste
    • 1 Tbs. vegetable oil
    • ¼ cup water
    • Freshly ground black pepper to taste
    • 2 scallions, chopped
    • 1 lb. very fresh tuna steaks (ahi is best), cut into rectangular logs about 1-¾ inches thick and 5 inches long
    • 1 tsp. slivered fresh ginger
    • 1 Tbs. toasted sesame oil
    • 1 Tbs. soy sauce
    • 8 wonton wrappers, cut into quarters (about 2-inch squares)
    • 4 fresh shiso leaves (or 1 Tbs. fresh cilantro), chopped

At least two days before serving, mix the wasabi powder with the water to form a soft paste. Cover and refrigerate.

View full recipe at Fine Cooking

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