Ahi on Wonton Chips
Ahi is a type of yellowfin tuna that has a beautiful reddish color. When unavailable, hamachi also works well with this dish.
Serves: 6Hands-on: 15 minutesTotal: 30 minutesDifficulty: Medium
- ½ cup ponzu sauce
- ½ tsp. sambal chili paste
- 1 tsp. orange zest
- 1 garlic clove, finely minced
- 2 Tbsp. vegetable oil
- 4 oz. fresh ahi tuna, diced
- 2 Tbsp. water
- 1 Tbsp. wasabi powder
- ¼ cup mayonnaise
- 1 cup vegetable oil
- 12 wonton skins, cut into triangles
- ½ tsp. kosher salt
- 3 Tbsp. minced chives
- In a large bowl, combine the ponzu sauce, chili paste, orange zest, garlic, and 2 tablespoons vegetable oil, and whisk until well combined. Gently stir in the tuna and allow the fish to marinate in the refrigerator for 5 minutes.
- Meanwhile, whisk together water and wasabi powder, then whisk into mayonnaise. Set aside.
- In a wok, heat the 1 cup vegetable oil over medium-high heat. In batches, fry the wonton skins to golden brown and transfer to plates lined with paper towels. Season immediately with salt. Continue until all wontons have been fried.
- Carefully discard all but 1 tablespoon of the oil remaining in the wok. Heat to medium high and flash-fry the tuna for 30 seconds before removing to a plate.
- Top each wonton chip with a mound of tuna, a drizzle of wasabi mayo, and a sprinkle of chives. Serve immediately.