1 1/4 Pounds fresh Ahi (yellowfin) tuna — medium dice
3/4 Cup cucumber* — diced, seeded, peele
1/2 Cup ripe Italian Roma style tomato — seeded and diced
1/2 Cup sweet red onion — finely chopped
1/3 Cup fresh lime juice
2 Tablespoons olive oil
1/2 Teaspoon hot pepper sesame oil — (or to taste)
Salt and freshly ground pepper 1/4 c fresh cilantro leaves — coarsely chopped
Baked wonton skins (recipe follows) –Garnish– Thinly sliced green onions toasted sesame seeds Tobiko cavair, if desired
In a non-reactive bowl, combine the Ahi, cucumber, tomato, onion, lime juice, oils and salt and pepper to taste. Cover and refrigerate and allow to marinate 30 minutes. Remove 20 minutes before serving and stir in cilantro. Serve on baked wontons garnished with green onions, sesame seeds and Tobiko, if desired.
This is based on an appetizer mixture served universally throughout Hawaii. Add/substitute whatever other fresh, seasonal crunchy vegetable you can find such as jicama, fresh water chestnuts, parsnips, etc.
BAKED WONTONS:
This is more a technique than a hard and fast recipe. Beat 4 egg whites with a tablespoon of water until frothy. With a pastry brush, lightly paint wonton skins with the mixture and arrange in a single layer on non-stick or parchment lined baking sheets and bake in a preheated 375 degree oven for 5-8 minutes or until wontons are lightly browned and crisp. You can sprinkle the brushed but unbaked wontons with sesame seed, Kosher salt, poppy seed or whatever to add interest. Store in airtight container for up to 3 days.