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1
Pour vegetable oil into a medium saucepan until 1-inch deep and place the pan over medium heat.
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2
Let the oil heat for about 3 minutes.
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3
As the oil heats, cut each wonton wrapper into 4 equally square pieces.
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4
Very carefully drop the squares into the hot oil 1 at a time, working in batches of 4 at a time.
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5
The wontons will bubble up and turn golden brown very quickly.
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6
Remove them with a slotted spoon to a piece of paper towel and repeat the process until all of the wontons are fried.
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7
The wontons may be fried 1 day in advance and stored in an airtight container.
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8
Pour the soy sauce into a large bowl and whisk in the ground ginger, cilantro and green onion.
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9
Next, cut the tuna into 1-inch square strips and place them in the marinade.
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10
Set aside for 15 minutes.
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11
Place a large heavy bottomed skillet over high heat for 3 minutes.
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12
Spray with cooking spray and immediately place the tuna strips in the pan, searing each of the 4 sides for 30 seconds only.
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13
Remove from the pan and set aside.
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14
To assemble, place a small amount of the relish on a wonton crisp.
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15
Carefully slice the tuna strips into 1/4-inch pieces.
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16
Place 1 piece of tuna atop the relish and serve.
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17
*Wonton crisps can be made several days in advance and kept in an airtight container.
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18
Place all the ingredients in a bowl and mix well.
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19
Refrigerate for 30 minutes to macerate.
