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Sometimes we all need to treat ourself to a classy plate of food.  When I'm in the mood for a special treat that's loaded with healthy fat and brain boosting omega-3's, I go no further than tuna tartare. This tuna tartare is made even better with the addition of creamy avocado and crunchy wonton chips.  Don't let the word "chips" fool you... these wontons are lightly coated with coconut oil spray, and they are baked instead of fried. You get the same satisfying crunch as a fried wonton, but without all the excess oil, fat, and calories. 

This recipe couldn't be easier. The trickiest part is not eating the tuna straight out of the mixing bowl before you get it onto the plate to serve to your guests.

Tuna Tartare with Avocado and Baked Wonton Chips

Serves 2-4

  • 3/4 lb. grade A tuna, about 1.5 inches thick, diced in bite-sized pieces
  • 1 tablespoon or 10 sprays of liquid aminos
  • 1 teaspoon sesame oil
  • 1 avocado, diced
  • 1/2 jalapeno, seeded and finely diced
  • 1 teaspoon flaxseed oil
  • 1/4 teaspoon freshly grated ginger
  • 1 tablespoon sesame seeds, white or black
  • 5 wonton wrappers
  • coconut oil spray
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chia seeds

Special Equipment: one 2-3 inch ring mold

Preheat the oven to 350°F.

Start by dicing your fresh Grade A tuna steak in half, lengthwise.  Dice the two halves so that you have small, bite-sized pieces of tuna.

In a bowl, add your tuna, liquid aminos, and sesame oil.  Let the tuna marinate while you prepare the rest of the ingredients.  

In a separate bowl, add your diced avocado, finely diced jalapeno, flaxseed oil, and freshly grated ginger.   Gently mix everything together; be careful not to break up your avocado too much.

Cut 5 wonton wrappers in half diagonally so that you have 10 wonton triangles in total.  Place the wonton triangles on a baking sheet. Spray each side of the wonton with coconut oil spray.  Sprinkle the wontons with a dash of ground cumin, followed by a dash of chia seeds.  Place the wontons in the oven for 3-4 minutes, take them out and flip each wonton over.  Bake the wontons for another 3-4 minutes until they are brown and crispy on both sides. Watch them carefully as they bake; they can burn easily.  

To assemble the tuna tartar, start by placing a ring mold in your serving dish.  Place the avocado mixture in the bottom of the mold, and top with the tuna. Sprinkle the top of the tuna with sesame seeds.  Lift the ring mold up and you will be left with a perfect mound of avocado and tuna.  Repeat the process, and use the rest of the avocado, tuna, and sesame seeds.  Serve with the baked wonton chips.

Enjoy scooping up each delicious bite!

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