Tuna Tartare in Crispy Wonton Cups

Ingredients

• Wonton cups: 24 wonton wrappers
• 2 tbsp sesame oil
• 2 tbsp vegetable or canola oil
• Kosher salt
• Tuna tartare: 1½ lbs sushi-grade tuna, bloodline removed, cut into ¼-inch dice
• 1 tbsp freshly grated ginger (heaping)
• 1 tsp wasabi powder
• 3 tsp jalapeño, minced
• 1 cup seedless cucumber, ¼-inch dice
• ¼ cup chives, minced
• 3 tbsp cilantro, minced
• Zest and juice of 1 lime
• 2 tsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp toasted sesame seeds
• 1 tsp kosher salt and a few grinds of black pepper
• Extra sesame seeds and minced chives for garnish

Recipe

1. Make wonton cups: preheat oven to 375°F. Whisk oils together and brush one side of each wonton wrapper, covering completely. Sprinkle lightly with salt. Press each wrapper oiled-side-up into a mini muffin cup, gently pushing to form a cup. Bake 6–8 minutes until golden brown. Cool to room temperature.
2. Make the tartare: combine all tartare ingredients in a bowl and stir gently to combine.
3. Just before serving, spoon tartare into wonton cups and sprinkle with sesame seeds and chives.