Tuna Tartare with Lime Creme Fraiche

• 1/2 pound skinless sushi-grade ahi tuna
• 2 teaspoons extra-virgin olive oil
• 1/2 large jalapeno chile, seeded and finely minced
• 2 tablespoons finely minced red onion
• 2 teaspoons toasted sesame seeds
• 1/2 teaspoon grated lime zest
• 1 teaspoon soy sauce
• 1/4 teaspoon fleur de sel or sea salt
• 1/3 cup creme fraiche
• 1 teaspoon freshly squeezed lime juice
• Kosher salt
• 24 fried wontons (page 49), shrimp crackers, rice crackers, or thin toasts
• Finely minced scallions for garnish

1. Cut the tuna into neat, small dice.
2. Place in a bowl set over ice.
3. Stir in the olive oil, jalapeno, onion, sesame seeds, lime zest, soy sauce, and fleur de sel.
4. In a deep bowl, whisk the creme fraiche, lime juice, and a pinch of kosher salt to soft peaks.
5. Spoon the tartare onto the fried wontons, dividing it evenly.
6. Top each serving with a small dollop of the whipped creme fraiche and garnish with a sprinkle of scallions.
7. Serve immediately.
8. Enjoy with Cakebread Cellars Sauvignon Blanc or other crisp white wine.

tuna, extravirgin olive oil, jalapeno chile, red onion, sesame seeds, lime zest, soy sauce, salt, creme fraiche, freshly squeezed lime juice, kosher salt, wontons, scallions

Taken from www.epicurious.com/recipes/food/views/tuna-tartare-with-lime-creme-fraiche-388163 (may not work)