1 pound fresh tuna
1 teaspoon grated fresh ginger
2 tsp soy sauce
2 tsp sesame oil
1/4 cup finely chopped cilantro
1 teaspoon minced jalapeño
½ to 1 teaspoon wasabi (1 ½ tsp horseradish can be substituted if you do not have wasabi)
1 teaspoon sesame seeds
1 tablespoon finely chopped scallion
1 1/2 tablespoons lemon juice, plus half a lemon
Sea salt and freshly ground pepper
- With a very sharp knife, cut the tuna into 1/8-inch dice.
- In a large bowl, combine the tuna with the ginger, soy sauce, sesame oil, 3 tablespoons of the cilantro and the jalapeño, wasabi, sesame seeds, scallion and lemon juice. Mix gently and season with salt and pepper. Serve immediately. If making ahead, do not add seasoning to tuna until just before serving.
2 tablespoons sesame seeds, toasted
1 teaspoon kosher salt
- Preheat oven to 375°F.
- Stack wonton wrappers and in half diagonally. Arrange in 1 layer on a large baking sheet and brush tops with sesame oil. Sprinkle evenly with sesame seeds and kosher salt and bake in middle of oven until golden brown, 5 to 6 minutes. Transfer crisps to a rack to cool.