Wasabi Three Ways

Wasabi has powerful anti-cancer properties, but can be difficult to fit into your diet. Don't give up just yet!

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Soy Marinated Tuna and Wasabi Guacamole Crispy Wonton Chip


Crispy Wonton

16 sheets, wonton skin

5 cups canola oil

Soy Marinated Tuna
12 oz diced tuna
3 tbsp soy sauce

Wasabi Guacamole

1 tbsp white soy sauce
2 1/2 tsp wasabi paste
3 tbsp fresh yuzu juice
1 tbsp minced pickled ginger
10 shiso leaves, minced
1/2 cup finely diced white onion
2 avocados, chopped or mashed, as you prefer

Salt and pepper


To make the crispy wonton: Cut wonton skin in quarters and bring sauce pot with oil to medium high heat (up to 350°F). Fry wonton skin until golden brown and set aside.  

To make the soy marinated tuna: Cut fresh tuna into a large dice. Marinate in soy sauce for about 20 minutes. Drain and set aside.

To make the wasabi guacamole: In a large bowl, whisk together the liquids, ginger, wasabi. In a separate bowl (or food processor), chop, mash dice the remaining ingredients until they reach your desired texture. Pour in the liquid mixture and stir until fully then add marinated tuna. Add salt and pepper to taste. Served with crispy wonton skin.