This Tuna Napoleon (tuna tartare) is such a beautiful appetizer! Your friends will “ooh and ahh” when you present this as a first course! It tastes amazing and fresh! Don’t be scared by the fancy plating — it’s a cinch to prepare and plate. You can use a ring mold for the assembly, or simply cut out both ends of an aluminum can. The layering of this dish really makes the flavors pop with freshness and a bit of heat from the guacamole. Serve it with Skinny Baked Wonton Chips. To die for!
- 3 tablespoons light soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon fish sauce
- 1 tablespoon sesame oil
- 1 tablespoon sambal oelek (hot chili paste)
- 3 tablespoons fresh ginger, minced
- 1 tablespoon shallot, minced
- 1 fresh lime, juiced
- ¾ pound fresh ahi or yellow fin tuna (sushi grade), small diced
- ¼ cup fresh cilantro, chopped
- 4 small ripe avocados
- 2 Roma tomatoes, seeded and small diced
- 1 jalapeño pepper, seeded and small diced
- 3 tablespoons red onion, chopped
- 1 teaspoon Tabasco sauce
- Salt and pepper to taste
- Black sesame seeds for garnish
- In a large mixing bowl, whisk together soy sauce, vinegar, fish sauce, sesame oil, sambal oelek, ginger, shallot, and lime juice. Gently toss in ahi tuna and 2 tablespoons of cilantro.
- Mash the avocados in a bowl. Add tomatoes, jalapeño pepper, red onion, Tabasco sauce, two tablespoons of cilantro, and salt and pepper.
- Using a ring mold on a flat surface, place a quarter of the guacamole at the bottom of the mold, packing it down. Then scoop the tuna on top of the guacamole to the top of the ring mold. Garnish with sprinkles of sesame seeds and a slice of jalapeno. Gently remove the ring mold. Serve with baked wontons if desired.
Serve this with a side of Skinny Baked Wonton Chips.
Would you believe it only takes 20 minutes to churn out these awesome Baked Wonton Chips? You can usually find these wontons refrigerated in the produce section of your local grocery store. I recently whipped these up to go along side my Ahi Tuna Napoleon appetizer which is deliciously fabulous! But you can serve these with your favorite dip. Keep a watchful eye on these while they bake or they could burn quickly! Don’t you just adore these guilt-free “skinny” recipes?
Place wonton triangles in a single layer on a baking sheet.
- 12 square wonton wrappers
- Cooking spray
- Black sesame seeds
- Cayenne pepper
- Preheat oven to 350 degrees. Slice the stacked wonton wrappers on a diagonal. Place individual wonton triangles on a large baking sheet lined with parchment paper, about one inch apart. Spray tops with cooking spray. Sprinkle the wontons with black sesame seeds and lightly press them in to stick. Lightly sprinkle the wontons with salt and cayenne pepper. Bake in the oven for 10-12 minutes, until golden brown and crisp. Rotate the baking sheet halfway through. Remove from oven and let cool completely. Serve with my Ahi Tuna Napoleon or your favorite dip!
I served these spicy baked shrimp balls at a recent dinner party I hosted and they were gobbled up before I could fill up a second cocktail! In addition to the mighty potent libations, these little apps were a major hit! They require very little prep time and are baked, not fried, meaning low calories but with plenty of flavor! Serve them with store-bought sweet chili sauce for dipping. These babies truly are to die for!
- 1 ½ pounds shrimp, peeled and deveined
- 1 tablespoon canola oil
- 2 garlic cloves, minced
- 2 shallots, chopped
- 3 Thai chili peppers, seeded and chopped
- Juice of one lime
- 2 egg whites
- ½ cup Panko bread crumbs
- 2 green onions, chopped (green parts only)
- 1 tablespoon chopped fresh cilantro
- ½ teaspoon salt
- ¼ teaspoon pepper
- Cooking spray
- Sweet chili sauce
- Preheat oven to 350 degrees. Place shrimp in a food processor and pulse until finely chopped. Transfer to a large bowl and set aside.
- In a small skillet, heat oil over medium heat and sauté garlic, shallots, and peppers until translucent, about 3 minutes. Transfer veggies to a bowl to cool.
- Meanwhile, add to the shrimp the egg whites, bread crumbs, green onion, cilantro, salt, chili peppers, and lime juice. When veggies have cooled, add to the mixture and combine all ingredients well.
- Spray a large baking sheet with cooking spray. Working in batches, form 1-inch balls with the shrimp mixture and place in rows on the baking sheet, about 1 inch apart. Spray tops of the shrimp balls with cooking spray before putting in the oven. Bake for 15-17 minutes. Set oven to broil and brown the tops of the shrimp balls, about 2 minutes. Remove from oven and serve with a side of sweet chili dipping sauce.