Description
These Bluefin Tuna Wonton Tostadas combine crispy baked wonton wrappers with fresh, thinly sliced bluefin tuna, a creamy wasabi-miso mayo, and a crunchy, savory sprinkle of toasted sesame seeds, nori, and MSG powder. Perfect as an elegant appetizer or a light, flavorful snack, this dish offers bright citrus notes, umami depth, and a satisfying crunch in every bite.
Ingredients
Scale
Wonton Tostadas
- 10–12 wonton wrappers
- Avocado oil spray
Sesame-Nori Topping
- 1½ tbsp toasted sesame seeds
- 4 small toasted nori squares
- ½ tsp MSG powder
Wasabi-Miso Mayo
- ½ cup Japanese mayo
- 1½ tsp white miso paste
- 1–1½ tsp real wasabi paste (start with ½ tsp and adjust)
Tuna and Garnishes
- 8 oz sushi-grade bluefin tuna (or sushi-grade tuna of choice)
- Zest of 1 lemon (no juice)
- Chives, to taste
- Olive oil, to taste
- Flaky salt, to taste (use very lightly)
Instructions
- Preheat and Prepare Wontons: Preheat your oven to 350℉. Using a knife, make an “X” cut in the middle of each wonton wrapper to prevent puffing while baking. Place the wontons on a foil-lined baking sheet and lightly spray the tops with avocado oil.
- Bake Wonton Tostadas: Bake the prepared wonton wrappers in the preheated oven for 8-12 minutes or until golden and crispy. Remove from oven and let cool.
- Prepare Sesame-Nori Mixture: While the wontons bake, combine the toasted sesame seeds, toasted nori squares, and MSG powder in a mortar and pestle or a small food processor. Pulverize until finely ground to create a crunchy, flavorful topping.
- Make Wasabi-Miso Mayo: In a bowl, mix together the Japanese mayo, white miso paste, and wasabi paste. Start with ½ teaspoon of wasabi and adjust according to heat preference. Stir until fully combined.
- Slice and Thin Tuna: Cut the sushi-grade bluefin tuna into thin slices. Arrange the slices on parchment paper and cover with another piece of parchment. Using a rolling pin, gently roll over the fish to thin and even it out. Then cut the thin fish sheets into squares matching the size of the baked wonton tostadas.
- Assemble Tostadas: Spread a layer of the wasabi-miso mayo evenly on each crispy wonton. Top with a square of the thinly sliced tuna. Sprinkle the lemon zest over the tuna to add bright acidity. Garnish with chopped chives, a drizzle of olive oil, and a very light sprinkle of flaky salt.
Notes
- Make sure to use sushi-grade tuna to ensure freshness and safety when eating the fish raw.
- Adjust the amount of wasabi paste depending on your heat preference; start small and increase gradually.
- Do not skip lemon zest as it adds crucial acidity to balance the richness of the mayo and tuna.
- Use avocado oil spray to keep wontons crispy without adding heavy grease.
- The “X” cut on the wonton wrappers prevents them from puffing up too much in the oven for an even flat tostada base.
- These can be served as an elegant appetizer or as part of a special sushi or seafood spread.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Japanese Fusion
Keywords: Bluefin Tuna, Wonton Tostadas, Japanese Cuisine, Sushi Appetizer, Wasabi Miso Mayo, Tuna Tartare, Crispy Tostadas, Seafood Snack
