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Home > Restaurants > Recipes > Tuna-Wasabi Wonton

Tuna-Wasabi Wonton

Provided by: Chef Jean-Georges Vongerichten
Served at: Jean-Georges

  • Type of Dish: Appetizers, Small Plates
  • Servings: 24
  • Cuisine: French, Southeast Asian
  • Special Requests: Quick and Easy
  • Reader Rating: Write a Review

Photo by Dana Gallagher
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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.

(Published 2001)

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