This pupu (Hawaiian for appetizer) is a popular find on many island menus. Choose sushi-grade tuna for best results.For tostada base, choose thick wonton wrappers, such as Wing's brand. As well as salsa, try Wasabi Cream sauce. If you want to serve both sauces, divide both in half.
- Portion size 32 servings
- Credits : Canadian Living Magazine: May 2007
Ingredients
Salsa:
Tuna:
Method
Salsa: In small skillet, heat oil over medium-high heat; saut?orn until tender-crisp, about 2 minutes. Transfer to bowl; let cool. Add mango, tomato, onion, coriander, lime juice, jalape?epper, salt and pepper; mix well. Set aside. (Make-ahead: Cover and refrigerate for up to 4 hours; drain before using.)Cut wonton wrappers into quarters. Place on baking sheet; brush both sides with oil. Bake in centre of 350°F (180°C) oven, turning once, until golden and crisp, about 8 minutes. Let cool on rack.
Tuna: Cut tuna lengthwise into 1-1/2-inch (4 cm) square logs; place in shallow dish. Combine soy sauce, sesame oil, ginger and pepper; pour over tuna. Cover and marinate in refrigerator for 30 minutes, turning once.
In cast-iron or heavy skillet, heat vegetable oil over high heat; sear tuna all over until golden brown yet still cold and rare inside, about 2 minutes. Remove to plate. Slice into 1/4-inch (5 mm) thick squares.
Top each wonton square with tuna slice and 1 tsp (5 mL) salsa. Garnish with coriander leaf.
Nutritional facts Per piece: about
- Sodium 53 mg
- Protein 3 g
- Calories 31.0
- Total fat 1 g
- Cholesterol 4 mg
- Saturated fat trace
- Total carbohydrate 2 g
%RDI
- Iron 1.0
- Folate 1.0
- Vitamin A 7.0
- Vitamin C 2.0
