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1
I like to make the Asian slaw first so that the flavors can develop a little more while youre making everything else.
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2
Youll want to slice everything as thinly as possible, especially the red onion.
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3
A really sharp knife will make this easier.
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4
And dont make the mistake of buying baby carrots like I did; that made it more of a challenge to get the shredded texture I was looking for.
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5
Mix the mayonnaise, 2 Tablespoons sesame oil, 3 Tablespoons rice wine vinegar and chili oil in a separate dish, making sure that they are completely combined.
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6
Then pour it over the bowl with the veggies, stir it all up, and put it in the fridge while you start on the tuna.
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7
Because you are serving the tuna basically rare, you need to get really high quality tuna.
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8
My brother marinates the tuna in soy sauce and then covers it with black and white sesame seeds.
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9
Its good that way, but we decided to try something new this time and really liked it as well.
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10
Plus its a lot less messy without the seeds.
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11
Mix the soy sauce, 2 Tablespoons sesame oil, mirin (which is an Asian sweet cooking wine), 1 Tablespoon rice wine vinegar and honey in a quart Ziploc bag, and then add the tuna.
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12
Marinate it for about 20 minutes.
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13
If you leave it too long, then the flavors will overpower the taste of the tuna.
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14
You also want to let it marinate at room temperature, otherwise when you sear the tuna it will be really cold in the middle.
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15
I would do the wontons next.
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16
Cut them diagonally into triangles, and then set up a plate with a few paper towels on it for the finished wontons.
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17
Next fill a skillet with vegetable or peanut oil, about an inch deep and heat it up.
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18
Once the oil is hot enough, put one wonton triangle into the oil.
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19
I would just start with one because they go quick and you dont want to throw a bunch in there and burn them up.
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20
Let it fry on one side for 20-30 seconds, then use your tongs to turn it to the other side.
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21
Once its turning a light brown, take it out because it will continue to cook.
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22
Basically, I would test it a few times and youll get a feel for how long it takes.
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23
Once you have a few crisps done, sprinkle them with garlic salt.
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24
Dont wait too long or the salt wont stick.
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25
Make a lot of the crisps even if you dont use them all with the tuna, they are tasty on their own.
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26
Alright, now time for the tuna.
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27
Put a little oil in a skillet and get it hot.
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28
We like our tuna mostly rare so the cooking is merely a formality, but if you like yours more done you can sear it a little longer.
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29
We basically seared the tuna for about 20 seconds on the top and bottom and thats it.
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30
Then slice it thin and serve!
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31
The best way to eat this is to take a crispy wonton, put a little Asian slaw on it, and a slice of tuna, and pop the whole thing in your mouth!
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32
It gets messy, but thats part of what makes it so good.
