Spicy Tuna Tartar with Wasabi Ginger Creme

Spicy Tuna Tartar:
1 LB. sushi grade Ahi Tuna, cut into large pieces
3 TB. Mayonnaise
1 1/2 TB. Sriracha hot sauce
2 tsp. fresh squeezed lemon juice
1 TB. chives, sliced thinly
1/2 tsp. sesame oil
1/8 tsp. ginger puree
1 tsp. black sesame seeds or to your taste

Cut tuna into large cubes about 1-2" pieces, place on plate and freeze tuna for about 30 minutes or until firm but not frozen. Mix mayo, hot sauce, lemon juice, chives, sesame oil and ginger in a bowl; set aside. Using food grinder attachment with coarse grind plate, grind tuna (try food processor or blender if you don't have attachment- you don't want it to be mush). When all tuna has been ground, gently mix with mayo mixture and sesame seeds. Can be made about 4-6 hours in advance and placed in refrigerator.

Wasabi Ginger Creme:
3 TB. sour cream
1/4 tsp. ginger puree
1/4 tsp. sugar
1/2 tsp. wasabi
pinch salt

Mix all ingredients in small bowl and set aside. Can be made 2 days in advance kept in refrigerator.

Sesame Wonton Crisp:
4 large wonton skins, cut on the bias to create a triangle
Sesame oil
Black sesame seeds

Preheat oven to 350 degrees for 10 minutes. Brush sheet pan with sesame oil. Brush both sides of wonton with sesame oil and place on sheet pan. Season lightly with salt and sprinkle with sesame seeds. Bake for 10 minutes or until golden brown. Remove from oven and let cool.

TO PLATE: Serve on a bed of Japanese seaweed, mound tuna in the middle and add a dollop of wasabi ginger creme. Can also garnish with sweet fish roe (masago).