Today's featured recipe on WZZM 13 News at Noon
4 ounces Soy Sauce
1 ounce Lemon Juice
1 ounce Unseasoned Rice Vinegar
1 Tablespoon Sesame Oil
1 Whole Red Chili, finely minced
4 ounces Ahi Tuna #1 Grade, small dice
2 ounces Cucumber, small dice
1 ounce Avocado(roughly ¼ avocado), small dice
10 Wonton Wrappers, triangle cut
1 Egg White
¼ ounce Sesame Seeds(Black and White)
Combine all marinade components in small bowl and whisk to combine.
Brush wonton wrappers with egg white and sprinkle with sesame seeds. Bake at 375° for 5 minutes or until slightly golden.
Toss tuna in marinade and mix thoroughly. Strain tuna from marinade.
Using a ring mold, place ½ of the tuna in the mold on center of plate.
Place cucumber on top of tuna in ring mold.
Place remaining tuna atop cucumber.
Top with diced avocado and pea tendrils. Surround with wonton crisps.
Serve with prepared wasabi and assorted pickled vegetables such as lotus root, chilis or ginger.