Bluefin Tuna Wonton Tostadas
Yes, I know - these Bluefin Tuna Wonton Tostadas sound so random but trust me - this recipe is SO good! No joke.
Let's start off by talking about the amazing wonton tostadas you are going to be freshly baking. If you have never made your own, you're in for a treat. 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. This recipe is so unique and perfectly balanced, it's not like anything you have ever tried. You're going to love it!
Have any questions? Join my chat and I’ll help you out! I’m just a text away!
Psst….Some Secrets Before You Start
If you’re having trouble finding sushi-grade fish, I love Riviera Seafood Club.
Stick With Cold Tuna - Leave your tuna in the fridge till you're ready to cut. Having your tuna super cold will make it easier to cut thin slices and not tear the tuna up. You can even pop it in the freezer for 10-15 minutes to firm up even more.
You might be tempted to skip the lemon zest but don't because you need the bite of brightness in this recipe. It really makes it. Also, wait till right before and zest the lemon right on top. This will keep your lemon zest bright and fresh!
If you want to prep this ahead of time you can! Crisp up the wontons and seal. Prep and cut your fish ahead of time and make your mayo ahead, just make sure you store in an airtight container in the refrigerator. Wait to do the actual assembly till right beforehand.
The Perfect Pairings
Not sure what to pair with this dish - I got you 😉
A Cucumbertini or a bright and crisp Rosé will be a nice bright cocktail to pair nicely with this Bluefin Tuna Wonton Tostadas recipe. For a main, let's stick with the vibe and go with some buttery and rich Dirty Beurre Blanc Scallops and a nice crisp Butter Lettuce Fennel Salad. Finish your night with a fresh and light Melon Dessert.
Bluefin Tuna Wonton Tostadas
Prep: 15 minutes - Cook: 10 minutes - Assemble: 5 minutes - Total: 30 minutes
Servings: 4
Equipment
baking sheet
mortar and pestle or a food processor
parchment paper
Rolling Pin
Ingredients
10-12 wonton wrappers
1½ tbsp toasted sesame seeds
4 nori squares, small and toasted
½ tsp msg powder
½ cup japanese mayo
1½ tsp white miso paste
1-1½ tsp real wasabi paste, this isn't as strong
8 oz sushi-grade bluefin tuna, or sushi-grade tuna of choice
1 lemon, zest, no juice
Chives, to taste
Olive oil, to taste
Flaky salt, to taste, but go very light
Instructions
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 1/2 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.
Nadia’s Kitchen Cam
Nutrition
Calories: 359kcal, Carbohydrates: 15g, Protein: 17g, Fat: 26g, Saturated Fat: 4g, Polyunsaturated Fat: 14g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 35mg, Sodium: 684mg, Potassium: 242mg, Fiber: 2g, Sugar: 1g, Vitamin A: 1430IU, Vitamin C: 17mg, Calcium: 58mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.