Title: Lomi Lomi Tuna
Categories: Insert Hawaii
Yield: 8 Servings

1 1/4	lb	Fresh ahi (yellowfin) tuna -- medium dice
3/4	c	Cucumber*; diced, seeded, peele
1/2	c	Ripe italian roma style toma to -- seeded and diced
1/2	c	Sweet red onion; finely chopped
1/3	c	Fresh lime juice
2	tb	Olive oil
1/2	ts	Hot pepper sesame oil; (or to taste)
		Salt and freshly ground pepp er
1/4	c	Fresh cilantro leaves; coarsely chopped
		Baked wonton skins (recipe follows) -garnish--
		Thinly sliced green onions
		Toasted sesame seeds
		Tobiko cavair, if desired

Recipe by: COOKING RIGHT SHOW #CR9712 In a non-reactive bowl, combine the Ahi, cucumber, tomato, onion, lime juice, oils and salt and pepper to taste. Cover and refrigerate and allow t marinate 30 minutes. Remove 20 minutes before serving and stir in cilantro. Serve on baked wontons garnished with green onions, sesame seeds and Tobiko if desired. Yield: 8-10 servings as an appetizer

This is based on an appetizer mixture served universally throughout Hawaii. Add/substitute whatever other fresh, seasonal crunchy vegetable you can fin such as jicama, fresh water chestnuts, parsnips, etc.

BAKED WONTONS:

This is more a technique than a hard and fast recipe. Beat 4 egg whites wit a tablespoon of water until frothy. With a pastry brush, lightly paint wonton skins with the mixture and arrange in a single layer on non-stick or parchment lined baking sheets and bake in a preheated 375 degree oven for 5-8 minutes or until wontons are lightly browned and crisp. You can sprinkl the brushed but unbaked wontons with sesame seed, Kosher salt, poppy seed o whatever to add interest. Store in airtight container for up to 3 days.

previous

next