BLOG: Some Drama for your Mama: Smashed Avocado/Seared Tuna Tartare with Wonton Chips

A delicious dramatic appetizer that looks difficult to make, but is not.

This little mouth watering monolith looks like a lot of time and effort but is really easy to make and if you are too lazy to fry the wonton chips you can improvise with any crispy bit that will act as an edible shovel. The avocado on top is coarsely mashed with some garlic flavored  oil, S&P, and minced red bell pepper, with a squirt of fresh lime juice and the tuna is lightly oiled and seared on a hot grill then diced and tossed with a soy based dressing. The whole thing is formed in a ringmold. We made a  ringmold  from a 1 lb plastic tub from the deli used for potato salad with the bottom cut off, it was just the right size. We washed this down with a nice dry rosé. Dry rosé is like the ketchup of fine wine, it goes with everything.

(credit to Chef Diane Dimeo at Restaurant 1834 Manhattan)


1/2  Pound(s) Fresh Tuna
1  Avocado (ripe)
2  Table Spoon(s) Red Bell Pepper, diced
Ground Black Pepper to taste
3  Table Spoon(s) Soy Sauce, light
1  Tea Spoon(s) Sesame Oil
2  Table Spoon(s) Rice Wine Vinegar
1  Tea Spoon(s) Sesame Seeds
1  Table Spoon(s) Garlic Oil or oil infused with minced garlic
1  Table Spoon fresh lime juice
2  Table Spoon(s) Olive Oil
1/2 Package won ton skins and oil for frying

Tuna part:
Rub tuna with olive oil, grill 1-2 minutes per side on a HOT grill, get some stripes on it. Dice tuna and dress with soy sauce, sesame oil, rice wine vinegar and sesame seeds Mix up tuna and marinade well and season to taste with salt and pepper if needed.
Avocado part:
Scoop avocado out of skin, add the garlic oil, diced peppers, lime juice, salt and pepper to taste if needed. Mash well with a fork. Place ring mold on plate
Place tuna mixture inside mold and tap down with a spoon. Place the avocado mixture on top of the tuna and remove the ring mold, surround with won ton chips.

Won Ton chips
Cut won ton skins diagonally in half to create triangles. heat about 1/2 inch of frying oil in a medium or large size saute pan, you can judge the heat with a test won ton, it should sizzle and start to brown in about 30 seconds. When the edges just start to brown, flip them for another 30 seconcds or so then remove and drain on paper towels. The chips can be made in advance. Enjoy.

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