14K's tuna tartare

Time 15 minutes
Yields Serves 1
14K’s tuna tartare

In a small bowl, toss the diced tuna with the sesame oil, soy sauce, olive oil, shallot, chives, Dijon mustard and lime juice. In a frozen martini glass, place the teaspoon of chile oil. Spoon the tartare into the glass and garnish with the tobiko and black sesame seeds. Serve immediately alongside the fried wontons.

Adapted from 14K at the Crowne Plaza in Washington, D.C. Wasabi tobiko (flying fish roe) is available at many Japanese markets, as well as at select gourmet and cooking supply stores. To fry the wonton skins, cut each square skin in half on the bias to make a triangle and deep-fry in 350-degree oil until puffed and crisped, 30 seconds to 1 minute.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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