Has Spring finally sprung? While it’s been in the 90’s in Los Angeles, I know some peeps are still dealing with snow! Yikes! This appetizer always makes me feel light and springy. It’s also easy to handle one of these babies while holding a glass of bubbly in your other hand. The crispness of the wonton chip along with the tender and fresh coolness of the ahi tuna are a dynamic duo and instant crowd pleaser! This couldn’t be easier to make and it’s super fast. Plus, a little tuna goes a long way.
10 wonton wrappers, cut into quarters
oil for frying
1 tablespoon mayonnaise
3/4 teaspoon soy sauce
1 teaspoon toasted sesame oil
1/2 teaspoon sriracha (Asian chili sauce)
8 ounces sushi grade ahi tuna, cut into 1/4-inch dice
toasted sesame seeds
