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Wine Pairing: Rex Goliath Pinot Grigio
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.
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