Hawaiian Bigeye Tuna Tower with Sesame Wonton Crisps Recipe

Hawaiian Bigeye Tuna Tower with Sesame Wonton Crisps Recipe


Baked Sesame Wonton Crisps-
  • 10 wonton wrappers, square, cut in half into triangles
  • vegetable oil spray
  • 2 egg whites
  • kosher salt, as needed
  • black pepper, freshly ground, as needed
  • togarashi, as needed (optional)
  • 1/4 cup white sesame seeds
  • 1/4 cup black sesame seeds
Cucumber Mango Layer-
  • 1/2 cup cucumber, diced, ¼-inch cubes
  • 1/2 cup mango, diced, ¼-inch cubes
  • 1 teaspoon cilantro, chopped
  • 1 avocado, thinly sliced
  • 1/2 cup microgreens
Bigeye Tuna Layer-
  • 1 cup bigeye tuna, cut into ½-inch cubes, 8 ounces
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon sriracha
  • 1 teaspoon soy sauce , or tamari
  • 1/2 teaspoon ginger, minced
  • 1 1/2 teaspoons chives, minced
  • 1 1/2 teaspoons rice wine vinegar
Sriracha Sauce-
  • 1/4 cup sriracha
  • 1/4 cup mayonnaise, or plain greek yogurt
Wasabi Sauce-
  • 2 tablespoons wasabi
  • 1 teaspoon mayonnaise, or plain greek yogurt
  • 1 teaspoon water


Baked Sesame Wonton Crisps-
  1. Place oven racks in the center of the oven and preheat oven to 375°F. Line two baking sheet trays with parchment paper, set aside.
  2. In a small bowl combine white and black sesame seeds, set aside.
  3. Cut 10 wontons in half to create triangle shapes. Place the triangles on the baking sheets, about 1 to 2 inches apart.
  4. Lightly spray the wontons with vegetable oil and then flip over. Lightly brush the top side of the wontons with egg whites.
  5. Season with a little bit of salt, pepper, togarashi and sesame seeds to coat the surface of each wonton evenly.
  6. Bake one sheet at a time, 8 to 9 minutes, rotating halfway through. Wontons are ready when crispy and golden brown in color. Cool on the sheet until ready to use.
  7. Bake and cool the next tray same as directed for the first batch. Store in an airtight container for up to 3 days.
Cucumber Mango Layer-
  1. In a medium-sized bowl combine diced cucumber, mango, and cilantro. Cover and place in refrigerator.
Bigeye Tuna Layer-
  1. In a separate medium-sized bowl add diced tuna, sesame oil, sriracha, soy sauce, ginger, chives and rice wine vinegar. Cover and place in refrigerator.
Sriracha Sauce-
  1. In a small bowl combine sriracha and mayonnaise or yogurt. Set aside.
Wasabi Sauce-
  1. In a small bowl combine wasabi, mayonnaise or yogurt, and water. Set aside.
Bigeye Tuna Tower Assembly-
  1. In a 3-inch round ring mold (4 inches tall), placed in the center of a plate begin to build the tower layers. Add 6 tablespoons of the cucumber mango layer. Lightly press down with the back of a spoon to create an even and compact layer.
  2. Add 6 tablespoons bigeye tuna on top of the cucumber mango layer. Lightly press down to make a compact layer. This should yield about a 2 ½ inch high tower.
  3. Transfer plate with the tower to the freezer to allow the layer to set for about 15 to 20 minutes, this will help the tower stay together better. Do not leave in the freezer longer than 20 minutes.
  4. Transfer to the refrigerator if not eating right away, the tower can be made up to 3 hours ahead of time when refrigerated. Make a second tower if desired, repeating the same steps.
  5. Before unmolding, if you see any liquid seep from the bottom of the mold (from the cucumber layer), use a paper towel to soak up and clean.
  6. While the tower is still in the mold, place half of the thinly sliced avocado on top of the tuna. Slowly remove the mold, then add the microgreen on top. Decorate plate with some sriracha and wasabi sauce as desired.
Recipe source: jessicagavin


  1. WOW, thank you so much for teaching us how to make this tuna tower. This is a must do when I get back from Vacation to Jamaica! :-)


Post a Comment