Cart 0 items: $0.00

Capo Creek Winery

Cāpo: device used on the neck of a guitar to shorten the strings and raise the pitch
Mary Roy
July 26, 2018 | All Posts, MOG Boss Kitchen and Hospitality | Mary Roy

Sesame Tuna Wontons

This recipe is versatile and can be modified to use various fresh seasonal ingredients.  My favorite fresh fruits include nectarines, apricots, mangos, crisp apples, crisp pears, fuyu persimmons, mangos, halved grapes, pomegranate arils and avocados.  Pick two or three based on what looks best at the farmer's market or produce section, and add them to the base recipe of tuna, raisins and pepitas. I like to always include at least one of the crispier fruits like apple or fuyu persimmon to enhance the overall texture. For the wonton wraps, I like the appearance of the square wrappers, but the round will work just as well. If you are sensitive to spicy ingredients, you can always substitute regular dark sesame oil for the sesame chile oil. When measuring out your raisins, try to choose the lighter colored raisins for optimal presentation.  Dried red currants or craisins could be substituted if desired.  I am partial to the golden.


SERVING SIZE:  Two wontons


  • Wonton wraps, square or round (two per serving)
  • Olive oil, 1/4 cup
  • Yellowfin tuna, sushi grade, frozen, 7-8 oz  
  • Fresh seasonal fruits (apple, nectarine, apricot, mango), cut into 1/4 inch cubes
  • Golden raisins, 1/2 cup
  • Pepitas (shelled pumpkin seeds, usually roasted), 1/2 cup
  • Sesame chili oil, 2 tbsp
  • Sweet chili sauce (we like Mae Ploy), 4 tbsp
  • Lime juice, fresh squeezed (about half a lime)
  • Garnish (edible flowers, long cut chives, pea shoots, etc)

Late evening the day before serving: Thaw the frozen tuna in the refrigerator.  The goal is to have it only partially thawed by early the next morning since the tuna is easier to cube when partially frozen.  Heat the olive oil in a saute' pan on medium heat, and gently fry the wonton wraps until light golden brown (usually turning twice during the process).  Drain well on paper towels, cool, and store in a tight-fitting container between layers of clean paper towels (these will retain their freshness for up to two days, but one day in advance is best).

Early morning day of serving:  Place raisins in the bottom of a medium size metal or ceramic bowl. Cube the tuna into 1/4 inch pieces using a sharp knife and layer it over the raisins.  Cube the fruit and layer it over the tuna (do not mix together). If you are using apples, pears or avocados, wait and cube them just before serving since they are more prone to oxidative browning and are best cut as fresh as possible.

Just before serving: Assemble 1-2 wontons on individual plates. Cube up any last minute fruits, and add to the bowl of tuna along with the sesame oil, sweet chile sauce, pepitas and fresh squeezed lime. Gently toss to combine and carefully place on top of the wontons.  Add a pretty little garnish and voila!  

Alternative serving suggestion for a crowd: You can serve the tuna mixture in a well-chilled ceramic bowl set in the middle of a larger platter.  Gently lay the wontons on the platter around the bowl and let your guests self serve.  Make sure you provide cute little appetizer plates!


Commenting has been turned off.