Finally, we vegans, (and non-vegans), can get in on the ahi tuna craze without harming any fishies in the process! YAY! I do have to admit, you're going to have to put in a little work for this one, but it's SO WORTH IT! Who knew tomatoes could replace the much desired ahi tuna?! You'll be surprised. The dressing for the "tuna" is a tasty blend of coco aminos, lime juice, rice vinegar and some wasabi to give it a nice little kick. Nestled in a crunchy little wonton cup, the "tuna" is topped with a zesty ginger lime crema. If you're looking for a fish replacement, or just want to wow the socks off your guests at your next party, then this is the fish, I mean dish! Get ready to have your mind blown.
Crispy Wonton Cups
12 wonton wrappers
1 tbsp sesame oil
1 tbsp olive oil
coarse sea salt
mini muffin pan
6 firm Roma tomatoes, peeled, seeded and cut into a 1/4 dice (*to peel, boil for 30- 60 seconds, dump in ice bath, then peel skin off)
1/2 tbsp freshly grated ginger
1/2 tsp wasabi powder
1 tbsp jalapeno, minced
1/2 cup cucumber, seeded and cut into a 1/4 inch dice
1 tbsp chives, minced
2 tbsp cilantro, minced
1 lime zested and juiced
1 tsp rice vinegar
1 tbsp soy sauce
1 tbsp sesame oil
1 tsp toasted sesame seeds
1/2 tsp sea salt and a pinch of black pepper
*black (or toasted) sesame seeds and minced chives for garnish
Crispy Wonton Cups: Preheat oven to 375 degrees.
Whisk the oils together and lightly brush oil on one side of each wonton wrapper with a pastry brush, covering completely. Sprinkle with salt.
Place each wonton wrapper, oiled side up, into a mini muffin cup. Gently push the wrapper in to form a cup, the edges will hang over the sides.
Bake for 6-8 minutes or until golden brown. I found 7 min to be the sweet spot.
Remove from the pan and let sit until cool.
"Tuna" Tartare: Put all the ingredients in a bowl and stir gently until well mixed.
Using a fork, put tartare into wonton cups and sprinkle with sesame seeds and chives. Top with the ginger lime crema to serve.
Ginger Lime Crema
1/2 cup canned coconut milk
1/2 cup raw soaked cashews (soak in boiling water for 1 hr, drain)
4-5 limes, juiced
1/2 tsp freshly grated ginger
pinch of sea salt
Add all ingredients to a Vitamix or blender, and blend until smooth.
Add to a piping bag or plastic baggy, refrigerate until cold.
Make a tiny hole by cutting the off the tip of the bag, and squeeze gently on top of "tuna". Garnish with a cut piece of cut chive.