INGREDIENTS:
1 lg Sashimi-grade Ahi Tuna Steak (3/4 – 1 lb)
1/4 cup Sesame seeds
1 cup Pico de Gallo, fresh
1 each Mango, ripe
1 each Avocado, ripe
1/2 cup Mayonnaise
1 Tb Honey
1 tsp Wasabi Paste
1 cup Cabbage Slaw, finely shredded
12 oz Wonton Wrappers, square
2 qts Fry Oil
DIRECTIONS:
Pour the oil in a large stock pot and heat over medium to 350 degrees F. Cut the wontons into half to make triangles. Once the oil is hot, gently drop 4-6 at a time into the oil and dunk. Fry them for 1-2 minutes until golden brown (I pan fry them) then remove with tongs and place on a paper towel lined platter or bowl. Sprinkle with salt and repeat with the remaining wrappers. If the wontons turn with the remaining wrappers. If the wontons turn dark immediately, the oil is too hot. Low the heat and wait a few minutes, then start again.
Meanwhile, peel and dice the mango. Mix the diced mango into the pico de gallo for a fresh quick salsa (see my pico de gallo recipe with the carne asada.) Add a little sriracho or hot sauce if desired. Then whisk the mayo, honey and wasabi together. Salt to taste. Peel and slice the avocado.
Once the other components are ready. Heat a skillet to high heat. Cut the ahi steak in half lengthwise to create two thin steaks. Season both with salt and pepper, then pour the sesame seeds out on the plate and press both sides of each steak into the sesame seeds. Once the skillet is hot, sear the ahi steaks for approximately 1 minute per side, for the exterior is crusty, but the inside is still raw. Cut the ahi steaks into small cubes.
To serve: Pile the wonton chips on a large plate or platter. Top with shredded cabbage. Then sprinkle on the mango pico de gallo, followed by ahi tuna cubes and avocado slices. Scoop the wasabi mayo into a squirt bottle and squire over the wonton nachos. Enjoy!
Hellum's Kitchen 