Ingredients
- 1lb saku tuna (sushi grade)
- wonton paper
- cilantro, chopped, for garnish
- radishes, sliced paper thin on a mandolin, for garnish
-
- Dredge
- 1/2 cup toasted white sesame seeds
- 1/2 cup toasted black sesame seeds
- 1 tablespoon salt
- 1 teaspoon white pepper
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
- 1/2 teaspoon ground ginger
- zest of 2 limes
-
- Ponzu Sauce
- 1/2 cup tamari
- 1/4 cup orange juice
- 1/4 cup lemons juice
- 1/4 cup lime juice
- 2 tablespoons mirin
- 2 tablespoons rice wine vinegar
- 1 sheet kombu
- 8 ounces bonito flakes
Method of Preparation
- Ponzu Sauce
- Combine all Ponzu Sauce ingredients in a bowl and let sit for at least 24 hours.
- Tuna
- Combine the dredge ingredients in a bowl and mix well. Spread in a shallow dish and coat tuna with the dredge evenly on all sides.
- In a hot cast iron skillet over medium-high heat, sear the dredged tuna for 30 seconds on each side.
- After resting, slice in half, then cut cross-length at desired size.
- Wonton Crisps
- While tuna is resting, cut the wonton wrappers in half diagonally and separate them. Heat frying oil to 275°F–300°F.
- With a pair of tongs, gently wave your wonton wrapper across the oil until it lays flat. Flip the wrapper to cook both sides evenly. Once the crisp is golden brown, lay on paper towels to collect excess grease, season lightly with salt.
- Assembly
- Top each wonton wrapper with a piece of tuna, drizzle with a little bit of the ponzu sauce and top with a slice of radish and a sprinkle of cilantro. Serve right away.
