Seared Ahi Tuna & Avocado Crisps
By Debbie Kornberg
1 package of wonton wrappers
1 cup Avocado or Canola Oil or Grape Seed Oil
8 oz. Ahi Tuna
2 - 3 Tbsp. SPICE + LEAF Galili Olive Oil
Pinch of Sea Salt
1 Shallot, sliced into rings
½ Avocado, diced small
2 Baby Carrots (yes – just two)
Ingredients for Sauce:
3 Tbsp. Toasted Sesame Oil
3 Tbsp. Soy Sauce
3 tsp. Rice Vinegar
3 tsp. Honey
In a deep pan, add your two carrots and oil on high heat.
The carrots lets you know when the oil is hot and prevents burning.
Cut 16 wonton wrappers into four equal parts. (They will be small, but trust me, they’re easier to eat this way to eat).
Place each square into the hot oil so it crisps up and is golden brown. This will only take a minute. This goes fast so keep an eye on it. Let cooked wonton wrapper drain on a paper towel and set aside.
Place Espresso Meat Blend on a plate and coat the outside of the ahi with spices so it is well rubbed in. Sprinkle a little salt on top of ahi.
In a sauté pan, heat up 1 tbsp. olive oil and sauté shallots for 4 minutes. Remove from pan. Add an additional 1 Tbsp. olive oil to coat pan and add ahi. This will also go fast. Just cook the ahi until it has a nice seared on each side but is still red on the inside. Set aside to rest while preparing sauce.
Combine all sauce ingredients into a bowl and whisk blending well.
After fish has rested a few minutes, dice seared ahi into very small pieces, about 1/4 inch thick. Using a medium bowl, combine diced ahi and sautéed shallots and mix together. Pour dressing on top. Then dice avocado into ¼ inch pieces and gently fold into ahi. Serve in your favorite dish.
Place a small amount of ahi and avocado on each fried square. YUM!! This dish can be made in advance and keep in frig chilled.