Lomi Lomi Tuna

Lomi Lomi Tuna Ingredients

1 1/4 lb Fresh Ahi (yellowfin) tuna;	Salt and freshly ground
3/4 c Cucumber*; diced, seeded,	1/4 c Fresh cilantro leaves;
1/2 c Ripe Italian Roma style	Baked wonton skins (recipe
1/2 c Sweet red onion; finely	GARNISH
1/3 c Fresh lime juice	Thinly sliced green onions
2 tb Olive oil	Toasted sesame seeds
1/2 ts Hot pepper sesame oil; (or	Tobiko cavair, if desired

Instructions for Lomi Lomi Tuna

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 to 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 find 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 with 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 sprinkle the brushed but unbaked wontons with sesame seed, Kosher salt, poppy seed or whatever to add interest. Store in airtight container for up to 3 days. Recipe By : COOKING RIGHT SHOW #CR9712 Posted to EAT-L Digest 15 October 96 Date: Wed, 16 Oct 1996 09:28:03 -0400 From: Bill Spalding NOTES : *English cucumber preferred

Main Ingredient: FishCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Cilantro	Cucumber	Lime Juice	Olive Oil
Onion	Red Onion	Salt	Sesame Seed
Tuna

New text im Cooking rig Cilantro Sesame Olive oil Onion Red Onion Green Onion Lime Fish

for flavor and categorization

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