Jean Georges, Vong and Jo Jo
Yields 24 pieces.
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.