Wicked Tuna Wonton Salad Recipe

Prepare vegetables and greens

Wash and dry mixed baby greens thoroughly. Halve cherry tomatoes. Peel and slice cucumber into thin half-moons (about 1/4" thick). Drain mandarin segments if using canned. Combine greens, cucumbers, mandarin segments, and tomatoes in a large chilled bowl. Toss gently to mix.

Thinly slice scallions and set aside for garnish. Reserve microgreens or cilantro for final garnish.

Preheat oven to 375°F (190°C). Using a pastry brush, lightly brush both sides of each wonton wrapper with neutral oil. Cut each wrapper into triangles (2 cuts to make 3 triangles) or leave whole for larger crisps. Arrange in a single layer on a parchment-lined baking sheet without overlapping. Sprinkle lightly with 1/8 tsp salt.

Bake 6–9 minutes, watching closely, until edges are golden brown and crisp. Remove and cool on a rack — they will continue to crisp as they cool. Make about 6–12 crisp pieces per serving depending on size.

Pat the ahi tuna dry with paper towels. In a small bowl, mix 1 tsp soy sauce and 1 tsp sesame oil and brush both sides of the tuna. Combine black pepper, kosher salt, crushed red pepper flakes, 1 tbsp white sesame seeds and 1 tsp black sesame seeds on a plate and press the seasoned seed mixture onto both large faces of the tuna to form an even crust.

Heat a heavy skillet (preferably cast-iron) over medium-high heat until shimmering. Add a very small drizzle (about 1 tsp) of sesame oil. When oil is hot and just beginning to smoke, place tuna in the pan and sear 30–45 seconds per side for rare/medium-rare (depending on thickness). For a 1-inch steak, 30–45 seconds per side will leave the center bright pink. Do not overcook. Remove tuna and rest 2–3 minutes.

Using a sharp knife, slice the tuna across the grain into 1/4"–1/2" slices for sashimi-style arrangement.

Whisk together 1/4 cup mayonnaise, 1/2 tsp prepared wasabi paste, 1 tsp lime juice, 1/2 tsp honey and 1 tsp water. Taste and adjust wasabi level if you want more heat; thin with additional water 1/2 tsp at a time to reach a drizzleable consistency. Season with 1/8 tsp salt. Transfer to a squeeze bottle or small bowl for plating.

In a small jar or bowl combine 3 tbsp neutral oil, 1.5 tbsp rice vinegar, 1 tbsp soy sauce, 1 tsp grated fresh ginger, 1 tsp honey, 1/2 tsp toasted sesame oil, 1/2 tsp minced garlic and 1 tsp lime juice. Whisk or shake vigorously. If too thick or strong, add up to 1 tsp water to adjust consistency and 1/8 tsp salt if needed. Taste and balance acid/sweet/umami to preference.

In a small bowl combine 2 tbsp sweet Thai chili sauce with 1/2 tsp rice vinegar to loosen slightly. Transfer to a small spoon or squeeze bottle for fine drizzling.

Divide the mixed greens, mandarin segments, cucumbers and tomatoes among plates (or one large platter). Drizzle about 1–1.5 tbsp sesame ginger dressing per serving evenly over the salads and gently toss or leave artistically dressed.

Fan sliced seared ahi tuna over the dressed greens. Place 3–4 wonton crisps artistically around the salad.

Dot or pipe small amounts of wasabi aioli (about 1/2–1 tsp per plate) around the salad. Drizzle sweet Thai chili sauce lightly over the tuna and on one side of the plate for a sweet-spicy accent.

Scatter sliced scallions, toasted sesame seeds and microgreens or cilantro over the salad. Serve immediately with lime wedges on the side for squeezing.