Seared Tuna, Crispy Wontons, and Aioli

Seared Tuna + Seaweed Salad + Crispy Wontons + Wasabi Aioli = this:

Seared Tuna, Seaweed Salad, and Crispy Wontons

Huge thanks to Shane at Indialantic Seafood Company for giving me this idea.

It made an elegant dinner for our company and it couldn’t have been easier.

The seaweed salad is a piece of cake because I buy it just like this:

Seared Tuna, Seaweed Salad, and Crispy Wontons

Voilà!

The aioli I made is similar to the ones I make for Shrimp Burgers and Crab Cakes.

My recipe for wasabi aioli is below.

Seared Tuna, Seaweed Salad, and Crispy WontonsWasabi Aioli

1 egg
1 lime, juiced
1 clove of garlic, minced
1 TBS soy sauce
1.5 oz (1 tube) of wasabi, or less
Salt
Pepper
Olive oil

Seared Tuna, Seaweed Salad, and Crispy WontonsI know, I know! You are shocked I have measurements for you. I have to keep you guessing, you know.

Put the egg, lime juice, a pinch of salt, 2 dashes of pepper, and garlic in a blender or food processor — I use an immersion hand blender.

Blend until frothy, about 20 seconds, and then add the soy sauce. Blend again for about 5 seconds.

Now here is the important part. Slowly drizzle in the olive oil.

S l o w l y . . . D R I Z Z L E.

It will all come together into a creamy mixture but ONLY if you take your time with the olive oil.

This is the consistency you’re looking for:

Now, add the wasabi. I used the whole tube, but it is up to you and your family’s love of wasabi.

We adore it.

You might want to start with a little and then taste and add more if you want more. That’s how I realized I liked the whole tube.

Blend everything together for a couple of seconds and you’ll have a nose burning wasabi aioli. In a good way, of course.

Seared Tuna, Seaweed Salad, and Crispy Wontons

Put the aioli in the refrigerator while you cook everything else.

I didn’t realize how much the crispy wontons would add to the dish, but they really helped bring the whole meal together.

Seared Tuna, Seaweed Salad, and Crispy Wontons

Stack the wrappers and cut into thin strips.

Seared Tuna, Seaweed Salad, and Crispy Wontons

In a wide pan, heat your oil of choice over medium high heat. You’ll want the temperature to be about 350-365F, but don’t worry if you do not have a thermometer.

I use a test strip:

Seared Tuna, Seaweed Salad, and Crispy Wontons

If it starts to bubble right away like the picture above, you’re good to go. If it starts to smoke, the oil is too hot.

Add the strips in a couple of batches — you don’t want to overcrowd the pan.

Seared Tuna, Seaweed Salad, and Crispy Wontons

As you can see, I didn’t use a lot of oil. I just kept the wontons moving around until they were golden brown.

Seared Tuna, Seaweed Salad, and Crispy Wontons

Drain them on a paper towel and immediately sprinkle with salt.

Seared Tuna, Seaweed Salad, and Crispy Wontons

Now for the tuna.

Seared Tuna, Seaweed Salad, and Crispy Wontons

I first wrote about Seared Tuna HERE and how quick and simple it is to make at home.

Fresh, quality tuna is the key to a successful meal, so choose your source wisely.

Seared Tuna, Seaweed Salad, and Crispy Wontons

It should smell like the ocean, not fish.

I lightly rub the tuna with canola oil and season with coarse Kosher salt.

I used to season with salt AND pepper, but the pepper and the smoke from the high heat caused a pepper spray effect, and everyone in the house collapsed in a watery-eyed coughing fit.

So now, I add the pepper after it is cooked.

There. Now everyone is happy and pain-free.

Preheat your pan and get it very hot before you add the tuna. I use my cast iron skillet for this.

Seared Tuna, Seaweed Salad, and Crispy Wontons

The goal is to sear it and get a good crust on the outside. This will only take about 1-2 minutes on each side.

Seared Tuna, Seaweed Salad, and Crispy Wontons

After it is seared on both sides, let it rest on your cutting board for a couple of minutes and then slice the tuna against the grain.

Spoon some of the seaweed salad on each plate, arrange the slices of tuna on top, add a generous drizzle of wasabi aioli, and then add the crispy wontons.

Seared Tuna, Seaweed Salad, and Crispy Wontons

This meal is gorgeous, delicious . . .

Seared Tuna, Seaweed Salad, and Crispy Wontons

And easy!

The crispy wontons and aioli can be made ahead of time so this is the perfect meal for company.

Seared Tuna, Seaweed Salad, and Crispy Wontons

Be sure to take the extra wasabi aioli to the table so your family/guests can add more if they want to.

My family dipped the extra wontons into it for dessert.

Seared Tuna, Seaweed Salad, and Crispy Wontons

You will probably have wasabi aioli leftover, so you might as well make these Shrimp Burgers the next day.

Shrimp Burgers with Wasabi Aioli

Two meals, one sauce!

Wasabi Aioli
Author: 
 
This Wasabi Aioli goes very well with Seared Tuna and Shrimp Burgers.
Ingredients
  • 1 egg
  • 1 lime, juiced
  • 1 clove of garlic, minced
  • 1 TBS soy sauce
  • 1.5 oz (1 tube) of wasabi, or less
  • Salt
  • Pepper
  • Olive oil
Instructions
  1. Put the egg, lime juice, a pinch of salt, 2 dashes of pepper, and garlic in a blender or food processor.
  2. Blend until frothy, about 20 seconds, and then add the soy sauce.
  3. Blend again for about 5 seconds.
  4. Slowly drizzle in the olive oil.
  5. S l o w l y . . . D R I Z Z L E.
  6. It will all come together into a creamy mixture but ONLY if you take your time with the olive oil.
  7. Stir in the wasabi. I use the whole tube, but it is up to you and your family’s love of wasabi.

 

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