Presented by The Dime
• 4 or more wonton wrappers, cut diagonally
• 8 oz. very fresh tuna steak, cut into 1/4-inch dice
• 1 ripe Hass avocado, cut into 1/4-inch dice
• 1 small cucumber, peeled, seeds removed with a teaspoon, small diced
• 3 T ponzu sauce (see below) + more to taste
• 2 oz. pickled watermelon rind (see below), small diced
• 4 sprigs cilantro leaves for garnish
• 1/4 cup lemon juice
• 1/4 cup lime juice
• 2 T rice vinegar
• 1/3 cup soy sauce
• 2 T mirin
• Pinch of cayenne pepper
Pickled Watermelon Rind:
• 1/2 pound watermelon rind (start with about 1 lb. slice)
• 1 cup rice vinegar
• 3 oz. apple juice
• 4 oz. water
• 2 T sugar
• 1 oz. ginger
• 1/2 tsp. kosher salt
• Pinch of crushed red pepper flakes
• Pinch of white peppercorns
• 1 whole clove
Bake wonton wrapper triangles in a 350°F oven for 10 minutes or until golden brown. Set aside to cool.
Carefully mix tuna and avocado in a medium-small bowl. Fold in cucumber and 3 tablespoons ponzu sauce, adding more in small increments until seasoned to taste. (Remaining sauce may be served at the table to adjust to individual tastes.)
Arrange tuna mixture with wonton crisps on serving plates; top with pickled watermelon rind and garnish with cilantro.
For the Ponzu Sauce: Mix all ingredients and refrigerate for at least 1 hour to allow the flavors to blend.
For the Pickled Watermelon Rind: Scoop out watermelon leaving about 1/4- to 1/2-inch of red flesh. Remove outer green peel with a vegetable peeler and discard. Cut remaining rind into 1/4-inch cubes. In a medium saucepan, bring rice vinegar, apple juice, water, sugar, ginger, salt, and spices to a boil over medium-high heat. Hold the boil for 60 seconds then carefully add the watermelon rind. Return to a boil and turn off the heat. Remove pan from the cooktop and cool for 30 minutes.