Tuna Tartare

Today is Sunday, which usually means eating comfort food on trays in front of the TV. But, tonight is not just any regular Sunday, it's the Golden Globes!!! Around here, we LOVEEEEE award show season!!! It's like every holiday all mixed into one! Naturally, we needed to serve some delicious hors d'oeuvres to eat as we pretended to be Joan Rivers and the Fashion Police (Jane Fonda= BEST DRESSED!!!). What is better than tuna tartare?! It's refreshing, light, and pretty darn tasty!!! I've never attempted to make anything like this, and I'm just too afraid to make any fish that isn't salmon. But, I went to my dear old Barefoot Contessa and took some pointers (of course, I had to tweak it and make it my own)... then I remembered that in Ratatouille they tell you that "anyone can cook!" So here went nothing! Now, we could have served this with some boring sesame crackers but that is not who we are. We fried up some of our own wonton chips. I think everything is spice (even ketchup) so I was a little scared I was going to burn a hold in my mouth. But the lime juice and zest totally evens out the spiciness... and boy was this delicious!!! Now, it is expensive (please please please use sushi grade sushi for this. Regular ahi just won't do), but if you have a party or a special event, it's the PERFECT dish that WON'T fill you up (too much) before dinner.

What you'll need (this will make a LOT... enough for about 8 people.)
2 lbs. FRESH sushi grade tuna (don't even bother with frozen)

FRESH (Sushi Grade) TUNA. How gorgeous is that color?!

for the tartare:
Zest and juice from 1 lime
1 tbs. wasabi (or more depending on how spicy you like it)
2 avocados
1 tsp. kosher salt
1 tsp. pepper
about 1 tsp. Sriracha sauce (or any hot sauce)
1 tsp. toasted sesame seeds
2 scallions (the whole thing!)

for the fried wontons:
1 package egg roll papers
2 cups peanut oil

1. Cut the tuna and avocados into 1/4 inch pieces and place in a bowl. Set aside.

2. Zest and juice the lime, and slowly whisk in the pepper, salt, hot sauce, and wasabi.

3. Into the bowl with the tuna and avocados, add the chopped scallions (white and green part).

4. Slowly and CAREFULLY add the lime and olive oil mixture to the tuna. Toss gently and cover with plastic wrap and let chill in the refrigerator for at least an hour.

Now for the wontons...
1. Heat your peanut oil in a wok or another pot on high (you'll know it's hot enough to fry in when you stick a wooden spoon in the oil and it bubbles).

2. Cut the wontons in half diagonally, then again to make triangles (IT'S VERY IMPORTANT THAT YOU CUT SLOWLY, AND DO NOT DRAG YOUR KNIFE!!!).

3. Add the slices 2 at a time for LITERALLY 3 SECONDS PER SIDE, then flip!!!!! Any longer, and they'll burn. As they sit on the towel, they'll get darker.

4. Place them on a baking sheet lined with paper towels.
5. Let them cool before you eat them.

Now back to the tuna...
5. After the wontons are ready and the tuna has chilled, place on a platter and serve!

enjoy :)