Tangy Ahi Tuna Tartar with Wonton Crisps
Mix tuna, green onions, sesame seeds, tamari, toasted esame oil, ginger, garlic, orange infused olive oil, cilantro, tomato and salt together in a medium bowl. Mix well and refrigerate.

Right before ready to serve, add the avocado. Place a heaping teaspoon of the tuna mixture on each wonton triangle. Place another wonton triangle on top and garnish with finely chopped organic greens and cilantro. Serve immediately.

NOTE: Do not leave the tuna out at room temperature for more than 1 hour. Serves 8.

Wonton Crisps
18 wonton wrappers
2 tablespoons Carlina's Cucina organic olive oil
3 tablespoons sesame seeds

Preheat oven to 300°F. Line a baking sheet with parchment paper. Cut the wonton squares on an angle to make two triangles. Arrange the wonton triangles on the baking sheet. Brush with olive oil on one side.

Sprinkle lightly with sesame seeds. Bake for 8-10 minutes or until golden brown. These can burn easily so keep a watch on them closely. Let cool on a cooling rack.

Ahi Tuna Tartar
6 ounces sushi-grade tuna, diced into 1/4-inch peices
2 tbsp green onions, green parts only, finely chopped
2 tbsp toasted sesame seeds
2 tbsp organic tamari
1 tbsp toasted sesame oil
1 tsp peeled and grated fresh ginger
1 clove garlic, minced
1 tbsp Carlina’s Cucina orange infused olive oil
2 tbsp cilantro, finely chopped
1/4 cup finely chopped organic mixed greens (add arugula if available)
salt to taste
1 avocado, diced into 1/4-inch peices
1 tomato diced into 1/4-inch peices
Cilantro sprigs for garnish