Ingredients
- 20 sheets wonton pastry
- 2 tbsp. olive oil
- Salt to taste
- 1/3 cup soy sauce
- 6 tbsp honey
- 1 tbsp rice vinegar
- Approx. ½ lb tuna, cut into small cubes
- ½ cup mango, peeled and finely diced
- ¼ cup cucumber, seeded and finely diced
- 2 tsp sesame oil
- ½ tsp sriracha (or to taste)
- 2 green onions, thinly sliced (green part only)
- 1 lime (juice)
- 2 avocados, thinly sliced
- Sesame seeds to taste
Directions
Step 1
In a small saucepan, combine soy sauce, honey and rice vinegar. Bring to a boil, then reduce over medium heat for 15 minutes , until syrupy.Step 2
Preheat oven to 190°C (375°F).Step 3
Using a round cookie cutter, cut wonton pastry sheets into circles.Step 4
Brush both sides of the wonton circles with olive oil, then place on a baking sheet lined with parchment paper. Add a pinch of salt to each pastry circle.Step 5
Bake for 8 to 10 minutes, until golden brown. Remove from oven and let cool.Step 6
Meanwhile, combine tartar ingredients in a bowl. Taste and adjust seasoning if necessary.Step 7
Place two or three avocado slices on each wonton chip, then top with 1 tbsp of tartar and sesame seeds. Garnish with a few dashes of soy reduction.Step 8
Pro tip: If you don't like tuna, feel free to replace it with tartar-grade salmon or even prawns. Wonton chips can be prepared 24 hours in advance and stored in an airtight bag. However, I recommend only assembling them with the tartare at the last minute to prevent them from losing their crispiness.