Ahi Tuna Crisps Recipe

Prepare and marinate tuna

Pat the ahi tuna dry with paper towels. Combine 2 tbs soy sauce, 1 tsp sesame oil, 1 tsp grated ginger, 0.5 tsp kosher salt and 0.25 tsp black pepper in a shallow bowl. Place the tuna in the marinade and turn to coat. Let sit at room temperature for 10 minutes (no longer than 15).

Coat with sesame and sear

Spread the toasted sesame seeds on a plate. Press the marinated tuna on all sides into the seeds to form an even crust. Heat 2 tbs neutral oil in a heavy skillet over high heat until shimmering. Sear the tuna 20–30 seconds per side for rare (adjust 45–60 seconds per side for medium-rare), turning to get even crust; you want the center mostly raw. Remove to a cutting board and let rest 2–3 minutes, then slice into thin 1/4-inch slices or small cubes depending on plating choice.

Make crisp wonton cups (oven method)

Preheat oven to 375°F (190°C). Lightly brush each wonton wrapper with neutral oil on both sides (or spray). Place wrappers in mini muffin tin or lay flat on a parchment-lined baking sheet if you prefer flat crisps. If using muffin tin, press to form little cups. Bake 8–10 minutes (flat on baking sheet 6–8 minutes) until golden and very crisp. Immediately sprinkle with flaky salt. Cool completely in the tin/sheet to firm up.

Optional quick fry

If you prefer, heat 1/2 inch oil in a skillet to 350°F (175°C). Fry wonton wrappers one or two at a time until puffed and golden, about 10–20 seconds per side. Drain on paper towels and season with salt.

In a small bowl, combine 4 oz softened cream cheese, 1 tsp mayonnaise, 1 tsp soy sauce, 1/2 tsp grated ginger, 1/2 tsp rice vinegar, 1 tbs finely sliced scallion, 1/2 tsp lime zest and 1/4 tsp black pepper. Whisk or beat until smooth and spreadable. Taste and adjust soy or vinegar to balance salt and brightness.

Whisk together 1/4 cup mayonnaise, 1/2 tsp wasabi paste (start small and add to taste), 1/2 tsp lemon juice, 1/4 tsp honey and 1 tsp water to reach a drizzling consistency. Season with 1/8 tsp salt. Transfer to a squeeze bottle or small piping bag for easy dotting of crisps.

Place a small dollop (about 1 tsp) of the soy-ginger cream cheese into the center of each wonton crisp or cup.

Top the cream cheese with a slice or cube of sesame-seared ahi (about 1/2–3/4 oz per crisp).

Lightly drizzle or dot ponzu (about 1/4 tsp per crisp) over the tuna. Add a very small dot of wasabi aioli beside or on top of the tuna (use sparingly; adjust heat to taste).

Finish each crisp with a small spoonful of tobiko (about 1/4 tsp), a few microgreens or a sliver of scallion, and optionally a sliver of pickled ginger. Arrange on a serving platter and pass lime wedges.

Serve immediately so wonton crisps remain crisp. Leftover components: refrigerate tuna slices separately and use within 24 hours; cream cheese and aioli 3–4 days.