Ahi Tuna Wonton Crostini Recipe

Prepare marinade

In a medium bowl whisk together 3 tbs soy sauce, 1 tbs sesame oil, 1 tbs rice wine vinegar, 1 tbs lime juice, grated ginger and minced garlic until combined. Stir in minced jalapeño and the white parts of 2 scallions (thinly sliced).

Marinate tuna

Trim any sinew from the tuna and pat dry. Cut into 1/4-inch dice. Add the diced tuna to the marinade and gently toss to coat. Cover and refrigerate for 10–20 minutes (do not marinate more than 30 minutes to preserve texture). Reserve marinade bowl for spooning during assembly if desired.

Finish topping

Right before assembly, fold the green parts of the scallions and toasted sesame seeds into the marinated tuna. Taste and adjust with a small pinch of salt or extra lime if needed.

Combine diced tomatoes, 1 tbs finely diced red onion, chopped cilantro, 1 tbs lime juice, 1 tsp salt, and 1/2 minced jalapeño in a small bowl. Stir and let rest 10 minutes so flavors meld. Refrigerate until assembly.

Roast option: Preheat broiler or a hot skillet. Place quartered tomatillos on a sheet and broil or char in a hot skillet until softened and blistered, about 4–6 minutes. Alternatively, simmer tomatillos in a small pot with a splash of water until soft, about 6–8 minutes. Transfer tomatillos to a blender or food processor.

Add avocado, cilantro, 1 tbs lime juice, 1/2 jalapeño, and 1/2 tsp salt to the blender with the tomatillos. Pulse until smooth but still vibrant; adjust seasoning with salt or lime. Chill until assembly; the verde should be spoonable but not too thin.

Whisk together 1/2 cup mayonnaise, 1 tbs sriracha, and 2 tsp honey until smooth. Taste and adjust heat or sweetness. Transfer to a squeeze bottle or small bowl for drizzling.

For the sweet soy glaze: In a small saucepan combine 2 tbs soy sauce, 1 tbs brown sugar, and 1 tsp mirin (if using). Bring to a gentle simmer and cook 1–2 minutes until slightly thickened. Remove from heat and let cool — it will thicken more as it cools.

Place thinly sliced red onion in a jar or bowl. In a small saucepan warm 1/2 cup apple cider vinegar, 1/2 cup water, 1 tsp sugar, and 1/2 tsp salt just until sugar dissolves. Pour hot brine over onions, press down to submerge, cool to room temperature, then refrigerate at least 20 minutes. Can be made up to 24 hours ahead.

Make wonton chips: Heat neutral oil in a deep skillet or pot to 350°F (175°C). If no thermometer, test by dropping a small corner of wrapper — it should sizzle and brown in ~20–30 seconds. Cut wonton wrappers diagonally to make triangles (or leave whole for larger chips).

Fry chips in small batches (4–6 at a time) until golden and crisp, about 20–40 seconds per side depending on size and oil temperature. Remove with a slotted spoon to a paper towel–lined tray and immediately sprinkle with sea salt. Let cool; they will crisp further.

Assemble crostini: Spread about 1 tsp of tomatillo-avocado verde on each wonton chip. Add a small spoonful (about 1–2 tsp) of pico de gallo. Top with 1–2 tsp marinated ahi tuna. Drizzle a small amount of spicy mayo and a few drops of sweet soy glaze over each. Garnish with a sliver of pickled red onion and a sprinkling of toasted sesame seeds and sliced scallion greens. If serving family-style, arrange chips on a platter and provide extra sauces on the side.

Serve immediately so wonton chips remain crisp. If desired, skewer with a toothpick to make picking up easier.