by Clay Conley | June 6, 2018

Tuna Crisps with Avocado, Soy and Citrus Vinaigrette Recipe from Chef Clay Conley

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Scrumptious tuna crisps from Buccan; Photography by Andy Ryan

TUNA CRISPS WITH AVOCADO, SOY AND CITRUS VINAIGRETTE

Yields 8 crisps
  • 2 teaspoons spicy aioli
  • 8 fried wonton shells
  • ¼ cup cucumber, julienned
  • ¼ cup carrot, julienned
  • ½ pound raw sushi-grade tuna, diced
  • ¼ cup cilantro, chopped
  • ¼ cup scallions, sliced
  • 2 teaspoons ginger, minced
  • 2 teaspoons sesame seeds
  • 1 ripe avocado, diced
  • 2 tablespoons fish sauce vinaigrette

PREPARATION: Drizzle spicy aioli on wonton shell. Garnish with cucumber and carrot. In a separate bowl, toss all remaining ingredients together. Layer on top.

Spicy Aioli

  • 2 tablespoons ginger, chopped
  • 5 cloves garlic
  • ¼ cup lemon juice
  • 1 quart mayonnaise
  • 6 tablespoons Sriracha
  • ¼ cup kimchi base
  • ¼ cup sesame oil
  • ¼ cup soy sauce
  • Kosher salt and black pepper

PREPARATION: Place ginger, garlic and lemon juice into the bowl of a food processor and run until smooth. Add mixture and remaining ingredients to a large bowl and
stir to combine. Season with salt and pepper to taste.

Fish Sauce Vinaigrette

  • ½ cup lemon juice
  • 2 tablespoons ginger
  • ½ cup fish sauce
  • ½ cup mirin
  • 1 cup rice wine
  • 3 tablespoons Sriracha
  • 1 cup soy sauce
  • ¼ cup sesame oil

PREPARATION: Place all items in a food processor and puree.

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