This week our ingredient is tuna. I was thinking about making tuna tacos like a get at a restaurant in Anchorage. I decided to make something very similar. I chose to make a tuna tower. This is a mixture of ahi tuna that has been lightly marinated in a soy sauce-based mixture, avocado and mango, served with wonton chips. I don’t have an exact recipe here for you, but I think you’ve got enough to make it work.
Tuna Tower 4 servings
Wonton Crisps:
1/4 cup sesame oil
20 wonton skins, sliced in halg
1. Preheat oven to 350 degrees F. Brush 2 cookie sheets with sesame oil. Lay the wonton skins on the sheets in a single layer. Brush with oil. Bake about 15 minutes, until crisp and golden. Transfer to plate to cool.
Tuna:
1/2 lb sushi-grade tuna (I used ahi), cut into small dice
3 tablespoons soy sauce
2 teaspoons brown sugar
1/2 teaspoon red chili paste
1 tablespoon rice wine vinegar
1. Mix together the last 4 ingredients and stir until sugar is dissolved. Stir in tuna, cover, and refrigerate 15 to 30 minutes. Do not let set too long or fish will be mushy.
To serve:
Peel one mango and cut into small dice. Place in a medium bowl. Cut one avocado in half and cut into small dice. Add to the same bowl. Drain the tuna mixture and lightly stir into the mango and avocado until mixed. Serve with the wonton chips. If you’d like the presentation I did, just use a ring mold and layer the ingredients in, then gently remove the ring.
I served this with a little wasabi mayo on top. This is where I don’t have the measurements, as I kept adding things until I liked the taste. I placed 2 tablespoons mayo in a small bowl. I mixed in about 2 teaspoons wasabi powder and stirred until blended. Add sirachi and stir to blend. Add a little water if lumpy or too thick.