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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. Wasabi powder and fresh shiso (also called perilla and Japanese basil) are available at Asian food markets. The wasabi needs to be made at least two days ahead so the bitterness fades; it keeps for up to a month. The salsa will hold for a couple of days in the fridge. The tostadas are fried wonton wrappers; egg roll wrappers also work. The tostadas will stay crisp for one week if stored in an airtight container. They make great munchies, so you might want to fry extra.
2. Serves eight.
3. Yields 24 tostadas with 3 cups salsa.
4. wonton wrappers
5. vegetable oil
6. shiso leaves
7. more
8. For the wasabi paste:
9. /4 cup wasabi powder
10. /4 cup water
11. For the wonton tostadas:
12. Vegetable oil for frying
13. wonton wrappers, cut into quarters (about 2-inch squares)
14. For the salsa:
15. lb. (about 4) plum tomatoes, peeled, seeded, and diced
16. fresh shiso leaves (or 1 Tbs. fresh cilantro), chopped
17. scallions, chopped
18. cloves garlic, minced
19. tsp. rice-wine vinegar
20. Salt and freshly ground black pepper to taste
21. For the tuna:
22. Tbs. soy sauce
23. Tbs. toasted sesame oil
24. tsp. slivered fresh ginger
25. Freshly ground black pepper to taste
26. lb. very fresh tuna steaks (ahi is best), cut into rectangular logs about 1-3/4 inches thick and 5 inches long
27. Tbs. vegetable oil
28. For the garnish:
29. /2 cup crème fraîche or sour cream
30. /3 cup chopped scallions
31. For the wasabi paste:
32. /4 cup wasabi powder
33. /4 cup water
34. For the wonton tostadas:
35. Vegetable oil for frying
36. wonton wrappers, cut into quarters (about 2-inch squares)
37. For the salsa:
38. lb. (about 4) plum tomatoes, peeled, seeded, and diced
39. fresh shiso leaves (or 1 Tbs. fresh cilantro), chopped
40. scallions, chopped
41. cloves garlic, minced
42. tsp. rice-wine vinegar
43. Salt and freshly ground black pepper to taste
44. For the tuna:
45. Tbs. soy sauce
46. Tbs. toasted sesame oil
47. tsp. slivered fresh ginger
48. Freshly ground black pepper to taste
49. lb. very fresh tuna steaks (ahi is best), cut into rectangular logs about 1-3/4 inches thick and 5 inches long
50. Tbs. vegetable oil
51. For the garnish:
52. /2 cup crème fraîche or sour cream
53. /3 cup chopped scallions
54. To make the wasabi paste
55. At least two days before serving, mix the wasabi powder with the water to form a soft paste. Cover and refrigerate.
56. To make the wonton tostadas
57. In a deep skillet, add oil to a depth of 1/2 inch. Heat the oil to 380°F - a rice noodle will puff into a curlicue within 3 seconds or a cube of bread will turn golden in 15 seconds. (If the oil isn't hot enough, the tostados absorb too much oil and get soggy and greasy after just a few hours.) Fry a few of the wonton squares at a time until they're crisp and evenly golden on both sides, turning them during cooking if necessary, about 5 to 10 seconds. Lift out with tongs and drain on paper towels.
58. To make the salsa
59. In a bowl, stir together the tomatoes, shiso or cilantro, scallions, garlic, and rice-wine vinegar. Season with salt and pepper.
60. To make the tuna
61. In a bowl, combine the soy sauce, sesame oil, ginger, and pepper. Marinate the tuna in this sauce for 15 min. or up to 2 hours, turning it halfway through. Heat a cast-iron skillet over high heat with 1 Tbs. oil. When the oil is very hot - it will be smoking - put the tuna logs in the pan and sear, 20 to 30 seconds on each side; they should be seared outside and rare inside. Slice the logs into 1/4-inch pieces.
62. To assemble
63. Put a piece of tuna on a wonton. Spread a touch of wasabi paste on the tuna (not too much; it's very hot). Top with a spoonful of salsa. Garnish with a bit of crème fraîche and scallions.
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