Appetizers From Around the World, with Sake!

I am so excited for this post not only because I LOVE this recipe, but because I am extremely excited for the Sake and Appetizers From Around the World class I have coming up on August 6th. This is going to be a really fun class in which I will teach my favorite ethnic apps like Greek cheese triangles, Italian Crostini's, and Asian Tartare while we sample a wide range of Sakes.

To get you excited, I'm giving you one of my favorite appetizer recipes that won't be taught in the class. I have made this tuna app on many occasions and it is always the first thing to go. It's actually a lot easier than you may think, but the most important point for me to stress is to get FRESH FRESH Ahi tuna. Even if you follow the recipe down to the last grain of salt and prepare the dish with the utmost care, if you do not have a good fresh piece of tuna this app will never work. The taste of the seared ahi is really the secret behind this dish so make sure to buy it from a good store that gets a constant supply of fresh fish coming in.

Enjoy enjoy enjoy!

If you are interested in signing up for my Sake and Appetizers from Around the World class on August 6th, just visit Amandacooks.com to register.

Sesame Tuna on Wonton Crisps with Wasabi Crème Fraiche
This recipe makes 30 pieces

Ingredients
1 piece ahi grade tuna, 3/4 pound, cut into log shapes about 4 inches long by 1 ½ inches wide
1/4 cup dark sesame oil
3 Tablespoons soy sauce
1 cup sesame seeds, black and white, toasted in a dry skillet until golden
1/4 package square wonton skins
Vegetable, canola or peanut oil for frying
1/2 ripe papaya, peeled, seeded, cut into thin 1/4 inch long pieces
Chives, snipped, garnish

Procedure
1. Place the tuna in a bowl and coat with the sesame oil and soy sauce. Marinate about 20 minutes.
Place the seeds on a baking sheet and dip the tuna in them, turn to coat.
2. Heat a sauté pan over high heat. Lightly brush with vegetable oil. Sauté the tuna for 2 to 3 minutes on each side. Remove to a cutting board and slice against the grain, then cut into cubes.
3. Cut the wontons into triangles. Heat enough oil to come up the side of the pan by 2 inches. When it is hot but not smoking fry the wontons a few at a time for about 30 seconds. Drain on paper towels.
4. Top the wonton triangles with a cube of tuna and spoon a dollop of the wasabi crème on each piece of tuna. Garnish with the papaya and chives.

Wasabi Crème Fraiche

1/2 cup crème fraiche, sour cream or mayonnaise
2 teaspoons wasabi powder
Salt, to taste

1. Combine the above in a small bowl, taste and adjust seasoning.