Most cooks have something they are “famous” for. For me, it’s my tuna tartar. At our holiday soiree this past winter, I decided to do double duty and also serve my tartar in homemade wonton cups. There were very easy to make and went great with the tartar.
I purchased pre-made wonton wrappers for this. I pre-heated the oven to 350 and then used Pam to coat a mini-muffin pan. Then I pressed the wrappers into each space– forming them into nice little cups:
I baked them for about 5 minutes. Watch them carefully! They burn very quickly. You want them to turn just golden brown, giving them a nice crunch. I let them cool on cookie cooling racks and then went to town on the tuna tartar.
BFW’s Famous Tuna Tartar
1 tbsp finely chopped shallots
2 tbsp mayo
1 tbsp honey
2 tsp Chile paste (I used powder too)
1 1/2 tsp sesame oil
1 tsp soy sauce
1 tsp wasabi paste or powder
1/2 lb sushi-grade tuna, cubed
1/2 Haas avocado, cubed
1/2 c. chopped seedless cucumber
1/2-1 tbsp black sesame seeds
Salt and pepper to taste
Combine shallots, mayo, honey, Chile paste, sesame oil, soy sauce, sesame seeds & wasabi… mix well with whisk. Fold in tuna and cucumber until evenly coated. Carefully fold in cubed avocado and season with salt and pepper.
I serve this by itself, with wonton or pita chips and in this instance, I served it directly in the wonton cups.
Keep the tartar in a glass bowl in the refridgerator until you are ready to serve it. Then, using a spoon, fill each cup with the mixture. You can top each with with a sprig of cilantro for a little added taste and color. I left it off in this instance, as too many people think cilantro tastes like soap.
A huge crowd pleaser that always goes quickly and requires me to dole out the recipe multiple times. Enjoy, as it’s not too often I give away all my secrets!!!