Take home the HARWOOD District with "HARWOOD: The Cookbook." This culinary tour highlights favorite dishes from all the eateries in HARWOOD and can be purchased at any restaurant in the district. Check out a featured dish from the cookbook, Seared Tuna on Wonton Crisps from the chefs at Marie Gabrielle Restaurant and Gardens.
12 wonton wrappers
2 tablespoons olive oil
3 tablespoons sesame seeds
6 ounces tuna loin, diced into 1/4” pieces
2 tablespoons green onions, finely chopped
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon ginger, peeled and grated
1 clove garlic, minced
3/4 teaspoon orange zest
2 tablespoons cilantro, finely chopped
1/2 teaspoon kosher salt
1 avocado cut into 1/4” cubes
2 teaspoons lime juice
First prepare the wonton crisps. Preheat oven to 350° F.
Line baking sheet with parchment paper. Cut the wonton wrappers diagonally to make a pair of triangles. Arrange the wonton triangles on the baking sheet. Brush with olive oil on one side. Sprinkle lightly with 1 tablespoon of sesame seeds. Bake until golden or for about 6 minutes. Let cool. Remove triangles from the pan and allow to rest on a cooling rack.
Mix diced tuna, green onions, remaining sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest, cilantro and salt together in a medium bowl.
Right before serving, add the avocado and lime juice. Place a heaping teaspoon of the tuna mixture onto each wonton triangle. Garnish with a sprig of cilantro. Serve immediately.
Tuna should not be left at room temperature for more than 1 hour.