Yield: 4 servings
Prep: 10 minutes
Total Time: 15 minutes
½ lb. Tuna (very finely diced & “sushi grade”)
⅓ c. Cilantro (chopped & packed)
¼ c. Mayonnaise
1 Tbsp. & 1 tsp. Sriracha
¼ tsp. Roasted Sesame Oil
1 tsp. Hot Chili Garlic Oil
½ of 1 Large Avocado (diced)
5 Grape Tomatoes (diced)
1 Tbsp. Masago Roe
4 Egg Roll Sheets (cut into several 2 inch squares)
- Prepare a deep skillet with about ½ in. of vegetable oil. Set the heat to a medium-high. Place the uncooked egg roll wrap square to the side, and ready for frying.
- Once the oil is hot (use a small piece of egg roll wrap to test), fry about 5 pieces of egg roll wrap at a time. You will need to fry them until they are golden brown. It will only take about 10-15 seconds to fry them perfectly. Place the freshly fried pieces onto a paper towel resting on a dish. The paper towel will soak up excess oil. Allow the crispy egg roll crackers to cool completely.
- In a large bowl, combine the tuna, cilantro, mayonnaise, sriracha, roasted sesame oil, hot chili garlic oil, avocado, tomatoes, & masago roe. Mix, with a soft spatula, until all ingredients are well incorporated.
- To serve, divide the dynamite tuna tartare & egg roll cracker by four. You can also include some soy sauce. A little bit goes a long way.