Ed’s Culianry Arts/Eve Helped: Ahi Tuna Parfait with Crispy Wonton Chips

I paid (with Eddie’s money) for Eddie to take classes at the Culinary Arts Center in Pasadena a few years ago.  This recipe was from his class was on appetizers.  The dish reminded me of one I had at Sabor.  Light and tasty, but the Ahi seasoning in this recipe had a lot more kick and paired well with red wine.
Wonton Chips
wonton wrappers (cut in half, making 2 triangles each)
vegetable oil for shallow frying
couple drops Asian sesame oil to flavor frying oil

Parfaits
1/2 pound sashimi-grade ahi tuna, cut into 1/4-inch dices
1/2 cup minced green onions, finely chopped (We left this out!)
1/4 cup soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon minced fresh ginger
1 teaspoon wasabi paste
2 ripe Haas avocados, diced small
lime juice
(to taste)


Directions:
SesameWonton Crisps: Heat 1/2-inch vegetable oil until ripples appear on the surface.  Add about 1/4 teaspoon sesame oil.  Slide a few wonton triangles into the hot oil and fry, turning once, until golden.  Drain on paper towels and repeat with remaining triangles.   Set aside until ready to use.  Can be done 1 day in advance and stored in an airtight container.

Parfaits: In a bowl combine tuna, greenonions, ginger, wasabi, lime juice, soy sauce and sesame oil.  Taste and adjust, seasoning with additional lime juice or soy if necessary.  Set bowl over ice.

Toss avocado with a little acid to prevent discoloration.  (I just kept the pits in with it.)

For each serving, place a ring mold in the center of a plate.  (Ed had me bring home 8 oz paper cups.)  Place a few spoonfuls of the tuna mixture into the mold, packing gently.  Top with a few spoonfuls of avocado, filling mold to the top, again packing gently.  (I think we got 3 layers in our cups.)  Carefully remove the ring mold.  (Here Ed cut off the bottoms of the cups and gave them a little squeeze/push until them slid out.)  Garnish with a couple of wonton chips and serveimmediately.

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