One of my all time favorite recipes! (Who am I kidding? They are all my favorites! But I really love this one!)
Since my family is weirdos and doesn't like Yellowfin I often make it for myself thus the recipe below serves 1 but you can increase the serving size easily by multiplying by the number of people you are serving.
Not gluten free because of the wantons but still fabulously healthy thanks to the wild-caught fish, all the veggies and the olive oil! Happy food = Happy Mood!
Serves: 1 Prep Time: 15 Minutes Cook Time: 15 Minutes
Wild-Caught Yellow-fin Tuna Fillet
Bok-Choy - 1 handful
Arugula - 1 handful
Avocado - 1 half
Wonton Wrappers - apx. 4 cut in half
Olive Oil - 2 Cups for frying wonton wrappers
Wasabi Mayo - to taste
Sriracha Mayo - to taste
Blackening Seasoning - to taste
Salmon Caviar - to taste
1. Prepare the veggies for plating. Chop up the bok choy and arugula and plate.
2. Dice cherry tomatoes and avocado. Sprinkle half onto the plated greens. Save half for plating later.
3. Heat Olive oil in pan on Medium heat for frying wonton wrappers.
4. Once the oil has reached frying temp fry the wontons for apx. 2 minutes or until golden. Remove from oil and set onto a paper towel to soak up any extra grease before plating on top of greens.
5. Heat up a separate pan to medium high for the tuna fillet.
6. Sprinkle the fillet in blackening seasoning before adding to the heated pan. Sear for apx. 2 minutes on each side or until cooked to taste. I prefer mine on the rarer side so not quite the full 2 minutes.
7. Remove the tuna from the heat. Chop and plate on top of the wontons. Sprinkle remaining tomatoes and avocado pieces.
8. Drizzle with Wasabi Mayo and Sriracha Mayo to taste.
9. Top with Wild Caught Salmon Caviar and Enjoy!