The Chew: Clinton Kelly’s Tuna Tartare Recipe And Wonton Chips Recipe

The Chew: Tuna Tartare And Wonton Chips Recipe

It’s wedding season, and everyone knows that after you sleep through the ceremony, you’re hounding to dig into some food and a few drinks at the reception. Though there is always an entree, everyone is going to want some snack food to ride out the reception, and some wonton chips with a tuna tartare dip may be just that snack. Clinton Kelly showed us today how to make that and make it good with his Tuna Tartare Recipe and his Wonton Chips Recipe.

The Chew: Tuna Tartare Recipe Ingredients

• 1 pound Sushi-quality Tuna (cut into a small dice)
• 1 Avocado (diced)
• 1/8 cup Canola Oil
• 1/2 teaspoon peeled and finely grated Ginger
• 1 teaspoon finely chopped Jalapeno
• 1 teaspoon Wasabi Powder
• 1 Scallion (green and white parts and finely diced)
• Black Sesame Seeds
• Salt and Pepper to taste
• Wonton Chips

The Chew: Tuna Tartare Directions

1. When dicing the tuna, use a clean cutting board and a freshly-sharpened knife.
2. Discard any part of the tuna filet that’s dark (bloody) or stringy (nerves).
3. I work with about 1/4 pound at a time, keeping the remainder in the refrigerator.
4. You can keep the tuna in a large mixing bowl covered with plastic wrap until you’re ready to add the other ingredients.
   
5. Before your guests arrive, have everything diced, chopped, and measured out.
6. Serve with wonton chips.

The Chew: Wonton Chips Recipe Ingredients

• 18 square Wonton Wrappers
• Vegetable Oil or melted Butter
• Sea Salt or Sesame Seeds

The Chew: Wonton Chips Directions

1. Cut the wonton wrappers in half diagonally.
2. To expedite the process, cut all of the wonton wrappers into triangles at once while still stacked.
3. Arrange them on a cookie sheet.
   
4. Spray with vegetable oil or brush lightly with melted butter.
5. Top with sea salt or sesame seeds.
6. Bake at 350 degrees F for a few minutes until golden brown and crisp.