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Seared Tuna Wonton Tostadas with Mango Corn Salsa

By The Canadian Living Test Kitchen

Tested till perfect

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Seared Tuna Wonton Tostadas with Mango Corn Salsa

This recipe makes 32 pieces servings

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Nutritional Info

Per piece: about -
cal 31
pro 3 g
total fat 1 g
sat. fat 0
carb 2 g
fibre 0
chol 4 mg
sodium 53 mg
% RDI: -
iron 1
vit A 7
vit C 2
folate 1

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.

Ingredients

  • 8 square wonton wrappers
  • 1 tsp vegetable oil
  • 32 coriander leaves
  • Tuna:
  • 1 12 oz piece fresh sushi-grade tuna
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp minced gingerroot
  • 1/4 tsp pepper
  • 1 tsp vegetable oil
  • Salsa:
  • 1 tsp vegetable oil
  • 1/2 cup fresh corn kernels or frozen corn kernels, thawed
  • 1/2 cup diced peeled mango
  • 1/4 cup diced seeded tomato
  • 2 tbsp finely diced red onion
  • 1 tbsp chopped fresh coriander
  • 1 tbsp lime juice
  • 1 tsp minced jalapeno pepper
  • 1/4 tsp salt
  • 1/4 tsp pepper

Preparation

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.

Source : Canadian Living Magazine: May 2007

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