Tuna And Avocado Tartare With California Caviar On Sesame Wonton Crisps

• 12 wonton wrappers, each cut diagonally in half to form 2 triangles
• Olive oil (for brushing)
• Sesame seeds
• 2 tablespoons soy sauce
• 1 tablespoon unseasoned rice vinegar
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons wasabi paste*
• 3/4 teaspoon Asian sesame oil
• 8 ounces sushi-quality ahi tuna steak, cut into 1/3-inch cubes
• 1 medium avocado, halved, pitted, peeled, cut into 1/3-inch cubes
• 1 cup 1/3-inch cubes seeded English hothouse cucumber
• 1 green onion, finely chopped
• Toasted sesame seeds
• Chopped fresh chives
• California caviar (preferably ginger-flavored whitefish roe)

1. Preheat oven to 350u0b0F. Line large rimmed baking sheet with parchment paper. Arrange wonton triangles on sheet; brush each with olive oil and sprinkle with sesame seeds. Bake until triangles are golden brown, about 9 minutes. Cool on sheet.
2. Can be made 8 hours ahead. Let stand at room temperature.
3. Whisk first 5 ingredients in medium bowl to blend. Add tuna, avocado, cucumber, and green onion; stir gently to coat. Spoon tartare into bowl; sprinkle with sesame seeds and chives and place on platter. Spoon caviar into small bowl and place alongside. Surround with crisps.

wonton wrappers, olive oil, sesame seeds, soy sauce, rice vinegar, lemon juice, wasabi paste, asian sesame oil, tuna, avocado, hothouse cucumber, green onion, sesame seeds, fresh chives, california

Taken from www.epicurious.com/recipes/food/views/tuna-and-avocado-tartare-with-california-caviar-on-sesame-wonton-crisps-236173 (may not work)