An Appetizer to ImpressBy
Throughout the year, we host many special events and serve mouth-watering gourmet appetizers. Here’s one of our favorite recipes by Chef Yvonne to tantalize your taste buds. Impress your guests. It’s easy, beautiful and oh so good!
Wasabi Tuna Stack Recipe
Wonton Wrappers, one package
1 bag Slaw Mix
½ cup Mayo And Wasabi Mayo
1 Tbsp White Vinegar
1 Tbsp Sugar
2 Tbsp Yellow Mustard
Salt And Freshly Ground Pepper
Salt And Fresh Ground Pepper
Thai Sweet Chili Sauce
1) Three options for preparing wontons:
Fry wonton wrappers in ½ inch of veg. oil or another high heat oil of choice.
Bake on cookie sheet sprayed with oil, put wrappers down and spray top, bake 350 degrees for about 10 minutes (you need to watch).
Bake wrappers same as above but fit then into mini muffin tins.
These will keep for a week or so in a zip lock bag.
2) Mix slaw mix, both mayo and wasabi mayo, vinegar, sugar, and mustard in a bowl. Taste and season if needed. If it needs to be wetter add more of the mayo or whatever taste you want to add. Refrigerate until ready to use it, will keep for about 4 days.
3) Salt and pepper tuna, coat with sesame seeds. Get a regular fry pan very hot and cook about 1 minute per side. Brown the sesame a little, the center of tuna should still be pink unless you want it cooked more. Put in refrigerator and let it get cold. Cut into thin strips. You can do this a couple days a head.
Constructing the dish – Put one wanton on dish, top with slaw, two slices tuna, top with sweet Thai chili sauce. Continue to another layer for a larger portion.
Recipe by Chef Yvonne
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