When it starts to heat up, this is a recipe that my family absolutely loves with #1 wild caught Ahi tuna from the Meat and Potato Company! Here you go!!
- Start with 2 or 3, 8oz portions of ahi and dice into small cubes.
- Add tuna to a small bowl along with 2 tbsp of sesame oil and some salt and pepper. set aside after mixing.
- Next start dicing veggies! Ripe grape tomatoes, fresh cucumber, green onion, cilantro, avocado, jalapeno
- Add cucumber, onion, and jalapeno to a small bowl and add salt and pepper, and a touch of soy sauce and set aside as well.
- Dice avocadoes into small pieces as well and set aside. Make sure the avocado is last to prevent color changing.
- While all of this is going on, we take an oiled cookie sheet and add wonton dough sheets (these can be found in the produce section at the grocery store) to the oven at 350 degrees for about 7-10 minutes you will have to watch these guys, getting just the right time may vary depending on your oven. This make the soft Asian chips for dipping. lightly salt these guys when removed from the oven.
- Now for the sauces! I like Japanese BBQ sauce and Sriracha Mayo for my sauces. Sriracha mayo is simply may with a blend of Sriracha sauce, you may have to thin down a bit with milk for the right consistency. We purchase the Japanese BBQ sauce, and cook until just the right thickness to coat and drizzle.
- Now to build the towers! I use a disposable plastic cup with the bottom cut out and this works great, just make sure the cup is on the serving plate and is upside down to make it easier to remove. With a spoon, start with the tuna from the top of the cup pushing down to form the bottom, then add the fresh avocado and compact, then the cucumber mixture and compact. Then add diced tomatoes and green onion with a touch of the cilantro.
- Slowly remove the cup, and the beautiful tower is left behind! I also add a little chopped pickled ginger along with the 2 sauces.
- Add your wonton chips and serve!