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Poké of Tuna, Crispy Wonton Chips with a Grape seed Oil & Herb Salad
12oz Sushi grade Tuna – Diced ˝”
Marinade for Tuna
1/2 Cup Ko-Choo-Jung (Korean chili pepper paste)
1/8 Cup Dijon mustard
1 tsp roasted sesame seeds, pulverized
1 tsp roasted sesame oil
2 tsp red wine vinegar
2 Tbsp minced scallions
Mix Tuna with marinade and check for seasoning.
Salad
˝ Cup micro greens
8 Wonton skins, cut into quarters, fried and seasoned.
Dressing
1 ˝ Cups Grape seed oil
1 Cup Rice wine vinegar
2 Shallots minced
2 cloves garlic minced
2 Tbsp each – parsley, chives and chervil
3 Tbsp Dijon mustard
Salt and pepper to taste
Whisk all ingredients together except oil. Slowly drizzle in oil
until an emulsion is formed, season.
Assemble 5 quarters of Wonton on 10” plate. Make a 2oz quenelle
and place on Wonton, Garnish with Grape seed oil and herb salad. |
