Makes about 60 pieces
Photo Credit: Reed Davis
Tuna Tartare:
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.
Wonton Crisps:
1 package wonton skins, about 60 skins
vegetable oil
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.
To Serve:
wasabi caviar (available from fishmongers)
chives, finely chopped
Place small amount of tartare on each crisp. Garnish with caviar and chives. Serve immediately.
