Makes about 60 pieces
1 pound sushi-grade tuna, finely chopped
¼ cup extra-virgin olive oil
1 tablespoon truffle oil
1 tablespoon finely minced shallots
2 teaspoons lemon zest
juice of 1 lemon
salt and pepper
In medium bowl, combine all ingredients and set aside.
1 package wonton skins, about 60 skins
Cut each wonton skin into four squares. In large sauté pan over medium-high heat, add vegetable oil and fry skins in batches until crisp and golden. Remove crisps from pan, and drain on paper towel. Allow crisps to cool.
wasabi caviar (available from fishmongers)
chives, finely chopped
Place small amount of tartare on each crisp. Garnish with caviar and chives. Serve immediately.