AUTHOR: Chef Chris Tucker – @veganchefchristucker
- 1 block BeLeaf Tuna, thawed overnight and diced into small cubes
- 2 tbsp thinly sliced green onion
- 2 tbsp chopped cilantro
- ½ tsp grated ginger
- 2 tsp toasted sesame oil
- 1 tsp sweet soy sauce
- 1 tbsp soy sauce
Combine all ingredients in a large container and chill.
When you are ready to serve, fry off wontons that have been cut in half from corner to corner and then cut in half again.
Top each wonton with chilled tuna tartare (about ½ ounce), a bit of green onion, and caviar (optional)
