- 12 wonton wrappers, each cut diagonally in half to form 2 triangles
- Olive oil (for brushing)
- Sesame seeds
- 2 tablespoons soy sauce
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons wasabi paste
- 3/4 teaspoon Asian sesame oil
- 8 ounces sushi-quality ahi tuna steak, cut into 1/3-inch cubes
- 1 medium avocado, halved, pitted, peeled, cut into 1/3-inch cubes
- 1 cup 1/3-inch cubes seeded English hothouse cucumber
- 1 green onion, finely chopped
- Toasted sesame seeds
- Chopped fresh chives
- California caviar (preferably ginger-flavored whitefish roe)
- Wasabi paste (horseradish paste) can be found in tubes in the Asian foods section or freshly made in the sushi section of most supermarkets.
- Preheat oven to 350°F. Line large rimmed baking sheet with parchment paper. Arrange wonton triangles on sheet; brush each with olive oil and sprinkle with sesame seeds. Bake until triangles are golden brown, about 9 minutes. Cool on sheet. Do ahead Can be made 8 hours ahead. Let stand at room temperature.
- Whisk first 5 ingredients in medium bowl to blend. Add tuna, avocado, cucumber, and green onion; stir gently to coat. Spoon tartare into bowl; sprinkle with sesame seeds and chives and place on platter. Spoon caviar into small bowl and place alongside. Surround with crisps.