Yield: 4 servings
1 pound sashimi grade Ahi tuna, finely diced
1/4 teaspoon sesame seeds, toasted lightly
1/2 teaspoon fresh chopped ginger
1/8 cup soy sauce
1/8 cup sesame oil
1/4 teaspoon black sesame seeds
32 wonton wrappers
Place tuna, marinade and sesame seeds in mixing bowl. Stir and let marinate for 5 minutes. Chill before using.
Yield: about 2 cups
2 ripe avocados, peeled and pitted
3 tablespoons peeled, seeded and small diced tomatoes
1 small jalapeno, seeded and minced
2 tablespoons finely chopped onions
1 teaspoon minced garlic
Juice of one lemon
Juice of one lime
2 tablespoons finely chopped cilantro
2 tablespoons Sake
Crystal hot sauce to taste
Salt and pepper
In a mixing bowl, mash the avocados with a fork until the avocados are somewhat mashed but still chunky. Fold in the remaining ingredients. Season with salt and pepper.
**For storing: Cover tightly by layering a sheet of plastic wrap directly on the surface of the guacamole and gently squeezing out any air bubbles. Will keep for up to 8 hours.
Place wonton wrappers in a taco tongs (available on the internet) fry until light brown and crispy the assemble taco’s.