Tuna Poke Mini Tacos

• 12 pieces tuna (sushi grade), cut into 1-1/2-oz. (45-g) pieces
• 1-1/2 tsp. salt
• 1-1/2 tsp. black pepper
• 36 each won ton wrappers, deep fried in concave shape, drained
• 3 qt. romaine lettuce, shredded
• 1-1/2 cups sweet onions, chopped
• 1-1/2 cups tomatoes, chopped
• 6 Tbsp. red chili peppers, chopped
• 6 Tbsp. green chili peppers, chopped
• 1-1/2 cups Kraft Oriental Sesame Dressing
• 1-1/2 cups green onions, chopped
• 3 Tbsp. sesame seed, toasted
• 1 qt. nori, finely shredded

1. For each serving: Season 1 piece of tuna with 1/8 tsp.
2. (0.5 mL) each salt and black pepper.
3. Sear in saute pan on high heat 30 sec.
4. on each side or until blackened on both sides.
5. Remove from pan; cool completely.
6. Cut into 3 slices.
7. Refrigerate until ready to use.
8. Fill each of 3 won ton shells with 1/3 cup (75 mL) lettuce, 2 tsp.
9. (10 mL) each sweet onions and tomatoes, 1 tuna slice and 1/2 tsp.
10. (2 mL) each red and green chilis.
11. Drizzle each with 2 tsp.
12. (10 mL) dressing; sprinkle with 2 tsp.
13. (10 mL) green onions and 1/4 tsp.
14. (1 mL) sesame seed.
15. Serve on a bed of 1/3 cup (75 mL) nori.

tuna, salt, black pepper, wrappers, romaine lettuce, sweet onions, tomatoes, red chili peppers, green chili peppers, sesame dressing, green onions, sesame seed, nori

Taken from www.kraftrecipes.com/recipes/tuna-poke-mini-tacos-124324.aspx (may not work)