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Hi ,
It is Friday!!
I must say, it is great living so close to New York City. There are so many incredible restaurants. Whenever possible, I love to venture into the city and try new restaurants, but lets be honest, it can get expensive. That is why I like to prepare 5-star restaurant recipes at home.
Today, I have a 5 star appetizer recipe from Jean Georges in NYC. Chef Jean-Georges Vongerichten is known for her extraordinary culinary creations and below you will find her Tuna-Wasabi Wonton Recipe.
Food For Thought… Did you know that real wasabi is quite expensive and rarely found in the United States? What you are being served with your sushi is most likely a blend of horseradish, mustard and green food coloring.
New 5 Star Secret Recipe
Tuna-Wasabi Wontons
24 wonton skins
1 8-ounce tuna steak, about 1 and a 1/2 inches thick
1 cup cream cheese
2 tablespoons wasabi paste
1/2 lime, juiced
1/4 cup white sesame seeds, toasted
1/2 cup pickled ginger
Preheat the oven to 350 degrees. Cut a 2-inch circle from each wonton skin using a cookie cutter. Place the circles on a large cookie sheet and bake for about 5 to 7 minutes, until the wontons look puffy and turn golden around the edges. Set aside to cool.
Slice the tuna into 11/2-inch cubes and cut each cube into 1/8-inch-thick squares. Mix the cream cheese with the wasabi until smooth, and season to taste with lime juice and salt. Spread a thin layer of the cheese mixture onto the wonton, place a little slice of pickled ginger on top, and finish with a square of tuna. Sprinkle the tuna with sesame seeds.
Makes 24 Appetizer Servings
Source: New York Magazine, Chef Jean-Georges

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