I made this as a meal, although the tuna tartare would be a great appetizer for a party!

Prep: 15-20min

Cook Time: (Soup) 20 min

Serves: 3

Ingredients:

2 Sashimi grade tuna steaks (.3-.4 lbs each) (small cubes)
1 Avocado (small cubes)
2-3 TBS cilantro, chopped finely
2 TBS green onion, just greens, slice finely
2 TBS sesame seeds (I do one TBS toasted and one I leave regular for a nice contrast).
1 tsp Sesame oil
2 TBS soy sauce
1 tsp Grated ginger
1 tsp orange zest
1 clove of garlic, minced
1 pinch of sea salt
2 limes, juiced
Cilantro for garnish

Wonton Crisps

Wonton wrappers (9-10)
Olive oil spray
Sesame seeds for wontons

Tofu Soup

1 container of organic chicken stock, 32 oz
1/2 cup shiitake mushrooms (I use regular because I was out).
1/2 a block of soft tofu, silken, cubed
1 tsp garlic powder
1 tsp onion powder
1 tsp ginger powder
1/8 cup scallions
salt and pepper to taste

Instructions:

Tuna Tartare:

Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest, cilantro and salt together in a medium bowl. Mix well. Set back in the fridge.

When ready to serve add lime juice and avocado and mix gently.

Tofu Soup:

Mix all ingredients and cook for 20 min.

Wonton Crisps:

Preheat Oven to 350 degrees, lay 10 wontons on a foil or parchment paper tray (spray foil first), spray tops of wonton and sprinkle with sesame seeds – cook until golden brown and crispy (about 7 min for me with gas). Watch em’ carefully!

Plating: Place Tuna Tartare on top of wonton crisps, top tartare with a spring of cilantro and serve with tofu soup and your choice of a salad with ginger or sesame dressing. This is an easy and healthy dish that so refreshing!

Pair with a Japanese beer or Sake.

Tartare