8 Round Fried Wonton Shells (Trader Joe’s has already fried)
4 oz Diced Chile Sesame Seared Tuna (See Recipe)
1 Handful Chuka Soba (Seaweed Salad – Available at Trader Joe’s)
6 oz Coleslaw Mix (equal parts of Shredded Red & Green Cabbage & Carrots)
2 oz Asian Vinaigrette (See Recipe)
3 oz Wasabi & Light Sour Cream (See Recipe)
4 oz Mango Salsa (See Recipe)
Diced Mangoes
Mango Puree
Siracha
Black & White Sesame Seeds
Chopped Chives

Seared Tuna
• 4 ounce block tuna, 1 tsp white sesame seeds, 1 tsp black sesame seeds, 1 tsp ancho chile powder. Mix all together and thoroughly coat tuna.
• On high heat sear all 4 sides of tuna for 5 seconds on each side, set aside to cool and cut into small dice size pieces.

Asian Vinaigrette
• 1 ounce rice wine vinegar, 1 tsp light soy sauce, 1 tsp sesame oil, ½ tsp creamy peanut butter, ¼ tsp siracha, 3 ounce salad oil. Put all ingredients in, except oil, and blend well then slowly add oil while on high speed. Set aside.

Wasabi Sour Cream
1 tsp wasabi powder, 3 ounce light sour cream, 1/8 tsp sesame oil. Mix all ingredients and set aside.

Mango Salsa
Peel and finely dice one small ripe mango, 2 ounce packaged mango puree, ½ tsp siracha, 1 tsp each white and black sesame seeds, 1 tsp chopped chives. Mix all ingredients, set aside.

To Plate
Mix coleslaw with Asian vinaigrette and place on plate, arrange 8 wonton shells on top of slaw mix, arrange diced tuna on top of wontons and drizzle with mango salsa and wasabi sour cream.