Big Eye Tuna on Wonton Crisps with Papaya Daikon Relish

• Vegetable oil
• 8 wonton wrappers
• 1 cup soy sauce
• 1 teaspoon ground ginger
• 1 tablespoon chopped cilantro leaves
• 1 tablespoon chopped green onion
• 1 pound ahi tuna
• Papaya Daikon Relish, recipe follows
• 1/4 cup papaya, minced
• 1/4 cup daikon, minced
• 2 tsp scallion, thinly sliced on the bias
• 1/2 teaspoon lime juice
• 1/2 teaspoon freshly grated ginger
• 2 dashes fish sauce
• Pinch salt

1. Pour vegetable oil into a medium saucepan until 1-inch deep and place the pan over medium heat.
2. Let the oil heat for about 3 minutes.
3. As the oil heats, cut each wonton wrapper into 4 equally square pieces.
4. Very carefully drop the squares into the hot oil 1 at a time, working in batches of 4 at a time.
5. The wontons will bubble up and turn golden brown very quickly.
6. Remove them with a slotted spoon to a piece of paper towel and repeat the process until all of the wontons are fried.
7. The wontons may be fried 1 day in advance and stored in an airtight container.
8. Pour the soy sauce into a large bowl and whisk in the ground ginger, cilantro and green onion.
9. Next, cut the tuna into 1-inch square strips and place them in the marinade.
10. Set aside for 15 minutes.
11. Place a large heavy bottomed skillet over high heat for 3 minutes.
12. Spray with cooking spray and immediately place the tuna strips in the pan, searing each of the 4 sides for 30 seconds only.
13. Remove from the pan and set aside.
14. To assemble, place a small amount of the relish on a wonton crisp.
15. Carefully slice the tuna strips into 1/4-inch pieces.
16. Place 1 piece of tuna atop the relish and serve.
17. *Wonton crisps can be made several days in advance and kept in an airtight container.
18. Place all the ingredients in a bowl and mix well.
19. Refrigerate for 30 minutes to macerate.
20. Yield: 1/2 cup
21. Prep Time: 5 minutes

vegetable oil, wonton wrappers, soy sauce, ground ginger, cilantro, green onion, tuna, papaya, daikon, scallion, lime juice, freshly grated ginger, fish sauce, salt

Taken from www.foodnetwork.com/recipes/big-eye-tuna-on-wonton-crisps-with-papaya-daikon-relish-recipe.html (may not work)