This is a great appetizer to serve at a party that will really impress your friends. Make sure you buy fresh, sashimi grade ahi tuna!


Seared Ahi Tuna on a Wonton Crisp

Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Yield: 12 large wontons or 24 small


  •  ½ lb. Ahi tuna steak
  • 2 tablespoons sesame seeds
  • 1 Package Wonton Wrappers *you will not need the entire package but you can freeze any leftover wrappers
  • Vegetable oil for frying (I used canola)
  •  ¼ cup finely chopped Purple Cabbage
  • ¼ cup finely chopped White Cabbage
  • 2 large Carrots shredded
  •  1 handful Cilantro chopped, additional leaves for garnish
  • 2 Green onions, chopped
  •  Red chili sliced for garnish

Dressing for Slaw:

  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  •  ½ teaspoon honey
  •  ½ teaspoon grated ginger
  • Juice of 1 lime


  •  ½ teaspoon wasabi
  • 1/3 cup mayonnaise
  • 1 tablespoon lemon juice
  •  1 clove crushed garlic

Heat oil in a large skillet to 350 F. You do not need to fill the skillet full, two inches of oil is plenty. I cut my wonton wrappers into rectangles (I used about 1/3 of the wrapper and discarded the rest). For simplicity’s sake as well as to avoid waste you could cut your wonton wrappers into quarters to create 4 small squares. They may look small to begin with but once they hit the oil they double in size. These only need to be fried for 1-2 minutes or until lightly browned. Remove from oil and place fried wonton wrappers on a bed of paper towels to absorb any extra grease.

In a medium sized bowl whisk together all ingredients for the dressing. Add cabbage, carrot, cilantro and green onion and stir to coat in the dressing.

In a small mixing bowl combine all ingredients for the wasabi aioli.

Season the tuna with salt and pepper, and then incrust in sesame seeds (all sides). Heat a skillet to medium high heat and sear the tuna on each side for approximately 1 minute per side. Remove and slice thinly.

To assemble place slaw on top of the wonton chip, and then add the sliced tuna, drizzle with aioli and garnish with extra cilantro, sesame seeds and red chillies.