Ahi Tuna Won Tons with Harissa Sauce
By Georgeanne Brennan. The crispy won-tons, fried earlier in the day make a delicious base for a spicy appetizer. Choose top grade ahi and you won’t be disappointed. If you are reluctant to offer raw fish, you could sear the ahi before dicing it.
INGREDIENTS
- 1 lb ahi tuna (yellowtail tuna), sashimi grade
- ½ cup mayonnaise
- 1 tbsp lime juice, freshly squeezed
- Sea salt, to taste
- 1 tbsp prepared harissa, (a spicy North African combination of peppers available at specialty shops or on-line)
- 10 wrappers won-ton, 3 inches by 3 1/2 inches
- Safflower, or other oil for frying
- ½ cup micro-greens, baby arugula, chervil, or peppercress
DIRECTIONS
- Finely dice the tuna and set aside. In a large bowl, mix together the mayonnaise, lime juice, salt, and harissa, tomatoes and spices. Cover and refrigerate until ready to serve.
- Cut the won-ton wrappers into 4 equal squares.
- In a Dutch oven, over medium high heat, heat 2 inches of oil. When it is hot, add the won-ton squares a few at a time, not crowding them. As they turn golden, 30 to 40 seconds, using tongs, remove them to a platter or baking sheet lined with paper towels. Repeat until all are cooked, reducing the heat if they are browning too quickly.