ema/" xmlns:fb="http://www.facebook.com/2008/fbml" xmlns:website="http://ogp.me/ns/website" lang="en-US" itemscope itemtype="http://schema.org/WebPage"> Ahi Tuna Tartar Wonton Tacos with Wasabi Caviar and Sakimole — Pattigeorge's

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.

Sakimole
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.