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Lomi Lomi Tuna

1 1/4 lb Fresh ahi (yellowfin) tuna medium dice
3/4 c Cucumber*; diced, seeded, peeled
1/2 c Ripe italian roma style tomato -- seeded and diced
1/2 c Sweet red onion; finely chopped
1/3 c Fresh lime juice
2 tb Olive oil
1/2 ts Hot pepper sesame oil; (or to taste)
Salt and freshly ground pepper
1/4 c Fresh cilantro leaves; coarsely chopped
Baked wonton skins (recipe follows)

Thinly sliced green onions
Toasted sesame seeds
Tobiko cavair, if desired

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 t 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 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.

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