Wine Pairing: Rex Goliath Pinot Grigio
12 won ton wrappers (can substitute egg roll wrappers)
2 Tablespoons olive oil
3 Tablespoons sesame seeds
6 ounces sushi-grade tuna, cut into 1 /4-inch dice
2 Tablespoons green onions, green parts only, finely chopped
2 Tablespoons sesame seeds, toasted
2 Tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon peeled and grated fresh ginger
1 clove garlic, minced
3/4 teaspoon orange zest
1/4 teaspoon Sriracha (red chili sauce)
2 Tablespoons cilantro, finely chopped
1/2 teaspoon kosher salt
1 avocado, cut into 1/4-inch dice
2 teaspoons lime juice
Cilantro sprigs for garnish
Seasame-Won Ton Crisps: Preheat oven to 350°F. Line a baking sheet with parchment paper. Cut the won ton squares on an angle to make two triangles. Arrange the won ton triangles on the baking sheet. Spray with olive oil on one side (or brush lightly). Sprinkle lightly with sesame seeds. Bake until golden, about 6 minutes. (Can burn easily so watch carefully.) Let cool. (Alternatively, if you want cups, put the oiled whole wrappers in mini muffin tins.) Remove triangles from pan and let cool on a cooling rack.
Tuna Tartare: Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest, Sriracha, cilantro and salt together in a medium bowl. Mix well.
Assembly: Right before ready to serve, add avocado and lime juice. (Do not mix in advance.) Place a heaping teaspoon of the tuna mixture on each won ton square. Garnish with a sprig of cilantro. Serve immediately. It is important that the tuna is not left at room temperature for more than one hour.
Please enjoy our wines responsibly. ©2017 HRM Rex-Goliath Winery, Madera, CA