Bluefin Tuna Wonton Tostadas
Serves 4
15 mins prep
10 mins cook
5 mins Assembly
30 mins total
These crispy wonton tostadas are fresh out of the oven, the crunchy texture is amazing - and it is the perfect vessel to deliver the silky tuna and mayo blend that is out of this world.
Preheat your oven to 350℉.
Make an "X" in the middle of the wrappers so they don't puff up when baking. Place on a baking sheet that is covered in foil and spray the tops of your wrappers with avocado oil. Bake for 8-12 min until golden.
While that bakes, pulverize the sesame seeds, nori and msg in a mortar and pestle or in a small food processor.
To a bowl, add to mayo, miso and wasabi (start with ½ tsp and adjust) and mix.
Cut your fish into thin slices. Lay out next to each other and cover with parchment paper. Use a rolling pin to thin it out (see the video). Cut the fish into squares the size of the wonton tostadas. I used one top so get the exact measurement.
Spread the mayo onto the tostadas. Add the tuna, lemon zest (don't skip! You need the acidity), chives, olive oil and a TOUCH of flaky salt.
