Poke Tuna with Goma Wakame, Wasabi Tobiko and Sesame Won Ton
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- Starters
1 pound Ahi Tuna (sushi grade), small dice
1 tablespoon shallot, small dice
1 teaspoon sesame seeds, toasted
1 tablespoon sesame oil
1 tablespoon light soy sauce
Dash seasoned soy sauce
Dash sugar
Splash Sambal
Salt and pepper to taste
2 tablespoons green onion, sliced thin on bias
WON TON CRISPS
4-5 won ton wrappers
1 egg, beaten
1 teaspoon sesame seeds
1 teaspoon black sesame seeds
Salt and pepper to taste
PRESENTATION
Goma Wakame (seaweed salad)
1 tablespoon Wasabi Tobiko (flying fish roe)
Sesame Won Ton Crisps
POKE
Combine all ingredients in mixing bowl. Mix well and refrigerate for two hours before serving.
WON TON CRISPS
Cut won ton wrappers corner to corner, lightly brush with egg wash, then sprinkle with sesame and black sesame seeds. Deep fry until golden brown, remove from oil, and immediately season with salt and pepper.
For presentation, layer 3 tablespoons Goma Wakame with about 3 tablespoons Poke Tuna. Top with 1 tablespoon Wasabi Tobiko. Serve with Sesame Won Ton crisps. Decorate plate with cilantro ginger oil, red chile oil, and wasabi soy sauce.
Passed Hors d’oeuvre Variation
Layer ½ tablespoon Goma Wakame and ½ tablespoon Poke on top of Won Ton Crisp. Top with 1 teaspoon Wasabi Tobiko.
