sesame wonton crisps

Hawaiian Bigeye tuna tower with sesame wonton crisps is an elegant recipe that is created to impress. Bold flavors of delicious tuna with the crunchy baked spiced crackers will leave you wanting more!

Tuna Tower with Baked Wonton Crisps

wonton wrappers (square,

vegetable oil spray

kosher salt (as needed)

black pepper (as needed)

togarashi (as needed (optional))

white sesame seeds

black sesame seeds

cucumber (diced, ¼-inch cubes)

mango (diced, ¼-inch cubes)

cilantro (chopped)

avocado (thinly sliced)

microgreens

tuna

sesame oil

sriracha

soy sauce (or tamari)

ginger (minced)

chives (minced)

rice wine vinegar

mayonnaise (or plain greek yogurt)

wasabi

water

The avocado (Persea americana) is a tree that is native to South Central Mexico, classified as a member of the flowering plant family Lauraceae. Avocado (also alligator pear) also refers to the tree's fruit, which is botanically a large berry containing a single seed.

avocado

Black pepper

Egg white

ginger

microgreen

Place oven racks in the center position and preheat 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. When crispy and golden brown in color, cool on the sheet until ready to use.

Bake and cool the next tray the same as directed for the first batch. Store in an airtight container for up to 3 days.

Wonton Crisps

In a medium-sized bowl combine diced cucumber, mango, and cilantro. Cover and place in refrigerator.

Cucumber Mango Layer

In a separate medium-sized bowl add diced tuna, sesame oil, sriracha, soy sauce, ginger, chives, and rice wine vinegar. Cover and place in refrigerator.

Bigeye Tuna Layer

In a small bowl combine sriracha and mayonnaise or yogurt. Set aside.

Sriracha Sauce

In a small bowl combine wasabi, mayonnaise or yogurt, and water. Set aside.

Wasabi Sauce

In a 3-inch round ring mold (3-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 even and compact.

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 layers to set for about 15 to 20 minutes, this will help the tower stay together better. Do not leave in the freezer for longer than 20 minutes.

Transfer to the refrigerator if not eating right away, the tower can be made up to 3 hours ahead of time when refrigerated. Make a second tower if 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 microgreen on top. Decorate the plate with some sriracha and wasabi sauce as desired.

Tuna Tower Assembly

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Tuna Tower with Baked Wonton Crisps

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Tuna Tower with Baked Wonton Crisps

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