Sorry Charlie – Spicy Tuna Tartare on Wonton Squares

Even the staunchest of sushi opponents are won over by the robust flavor combination.  Purchase only sashimi quality tuna when preparing this recipe. 

• 1 Tablespoon Vegetable oil
• 12 – 3x3 ½ inch square wonton wrappers cut into quarters
• 10 oz. sashimi grade tuna, cut into 1/8 inch dice and chilled
• 3 tablespoons chopped green onions, green part only
• 3 tablespoons pine nuts, toasted
• 1 tablespoon plus 1 teaspoon soy sauce
• 1 tablespoon sesame oil
• 1 ½ teaspoons chopped jalapeno, seeds removed
• 1 teaspoon grated peeled fresh ginger

Preheat the oven to 350* F

Brush a baking sheet with the oil.  Arrange the wonton squares on the baking sheet.  Bake until golden brown, 8 to 10 minutes.  Let cool. (I would do these in the small muffin tins so that they have a bowl like shape and are a bit easier to fill/eat).

Mix the tuna, green onions, pine nuts, soy sauce, sesame oil, jalapeno and ginger together in a medium bowl.  Mix well. Use immediately – do NOT mix in advance.

To assemble:  place 1 heaping teaspoon of the tuna mixture on each wonton square.  Serve immediately.  It is very important that the tuna is very cold. 

Do ahead tips:  the wonton squares can be made up to 3 days in advance and stored in an airtight container.  The tuna can be diced up to 12 hours in advance and refrigerated.