Gingered Ahi Tuna Tartar on Wonton Chip Round
with Lemongrass Aioli

By Chef Wayne Elias

Chef Wayne Elias has been the leading man behind great Hollywood Parties for over 10 years. A-listers from Kim Kardashian, Heidi Klum & Britney Spears have enjoyed the tantalizing eats of Chef Wayne and his crew at Crumble Catering. So while you may not be able to attend the parties, you can eat just like the celebrities. Here's the recipe for a very popular hors d'oeuvre.

12 Daikon Sprouts
3 oz. of Ahi Sashimi (grade diced)
1 small package of Wonton Wrappers (To cut in. 12 - 3/4 of an inch rounds - To make the chips)
1 Egg Yolk
1 tspn. of Black Sesame Seeds
1 tspn. of White Sesame Seeds
1 tablespoon of Mayonnaise
1 Lime Zest and Juice of 1 Lime
1 tspn. of Lemon Grass (finely mince it)
A pinch of Salt
1 tbls. of Chopped Cilantro
1/2 tbls. of Sesame Oil

1. Turn the oven at 250 degrees

2. Brush the wonton rounds with egg yolk

3. Both sides on parchment paper

4. And top with the sesame seeds

5. Put them in the oven for 15 to. 20 minutes or until golden brown

To make the Aioli:
1. Mix the mayonnaise with half lime zest and half lime juice

2. And a pinch of salt

To make the Tuna Tartar:
1. Mix the ahi with lime zest & lime juice (this is the other half that we have left from the aioli)

2. Add cilantro and sesame oil and lemongrass

3. Add 1 teaspoon of lite soy sauce and taste it

To Arrange:
1. Put the aioli in a disposable pastry bag

2. Put very small amount in to the wonton chip

3. Spoon the ahi on top like 1/2 teaspoon on each one of the chips

1. With one daikon sprout by cutting the white part

2. Just the green on to the top of the ahi.


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