Try this Lomi Lomi Tuna recipe, or contribute your own.
Suggest a better descriptionIn 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
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Serving Size: 1 Serving (111g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 93 | ||
Calories from Fat: 69 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.7g | 10 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.5mg | 0 % | |
Potassium 111.7mg | 3 % | |
Total Carbohydrate 5.1g | 2 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 2.8g | ||
Protein 2.7g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 93
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