DIFFICULTY: Easy
Makes 4 to 6 servings
Preparation and cooking time: 30 minutes
Ingredients:
Tuna:
1/2 tablespoon salt
1 teaspoon ground black pepper
1/2 tablespoon cayenne pepper
1/2 tablespoon paprika
1/4 kilo tuna loin
1/2 tablespoon sesame oil
1/4 cup black sesame seeds, toasted
1/4 cup white sesame seeds, toasted
1 tablespoon cooking oil
Teriyaki Glaze:
1/2 tablespoon olive oil
1/2 tablespoon sesame oil
2 cloves garlic, crushed
1 tablespoon ginger, peeled and crushed
1/4 cup white sugar
1/2 cup soy sauce
1/2 cup mirin
Wonton Cup:
1 pack wonton wrapper
1/4 cup melted butter
Garnish:
Shredded cabbage, for topping
Sliced reddish, for topping
Sesame seeds, for topping
Chopped leeks, for topping
Procedure:
Tuna:
- Combine salt, pepper, cayenne, and paprika in a bowl then mix until combined.
- Pour spice mix over tuna and massage until coated. Drizzle sesame oil over tuna.
- Dip tuna into toasted sesame seeds until covered.
- Heat pan on medium-high heat, add cooking oil, and quickly sear tuna for a few seconds to a minute on each side.
- Dice ahi tuna into pieces, set aside.
Teriyaki Glaze:
Combine olive and sesame oil in a pan then sauté the garlic and ginger over low heat until aromatic. Add sugar and let it slightly dissolve and caramelize. Add soy sauce and mirin then simmer for a few minutes and reduce to half or until it turns into a thick syrup. Adjust taste if necessary.
Assembly:
- Make wonton cups by placing wonton wrappers brushed with butter on a tray with muffin holes.
- Place cabbage, ahi cubes, and raddish into wonton cups. Drizzle some teriyaki glaze on top. Top with sesame seeds and leeks.
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