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Lomi Lomi Tuna

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: LOMI LOMI TUNA
 Categories: New text im, Cooking rig
      Yield: 8 Servings
 
 
    1 1/4 lb fresh Ahi (yellowfin) tuna
  :       md dice
      3/4 c  cucumber* -- diced, seeded,
  :          peele
      1/2 c  ripe Italian Roma style
  :          tomato -- seeded and diced
      1/2 c  sweet red onion -- finely
  :          chopped
      1/3 c  fresh lime juice
        2 TB olive oil
      1/2 ts hot pepper sesame oil -- (or
  :          to taste)
  :          Salt and freshly ground
  :          pepper
      1/4 c  fresh cilantro leaves --
  :          coarsely chopped
  :          Baked wonton skins (recipe
  :          follows)
  :          Garnish--
  :          Thinly sliced green onions
  :          toasted sesame seeds
  :          Tobiko cavair, if desired
  
  In a non-reactive bowl, combine the Ahi, cucumber, tomato, onion, lime
  juice, oils and salt and pepper to taste. Cover and refrigerate and
  allow to marinate 30 minutes. Remove 20 minutes before serving and
  stir in cilantro. Serve on baked wontons garnished with green onions,
  sesame seeds and Tobiko, if desired. Yield: 8-10 servings as an
  appetizer
  
  This is based on an appetizer mixture served universally throughout
  Hawaii. Add/substitute whatever other fresh, seasonal crunchy
  vegetable you can find such as jicama, fresh water chestnuts,
  parsnips, etc.
  
  BAKED WONTONS:
  
  This is more a technique than a hard and fast recipe. Beat 4 egg
  whites with a tablespoon of water until frothy. With a pastry brush,
  lightly paint wonton skins with the mixture and arrange in a single
  layer on non-stick or parchment lined baking sheets and bake in a
  preheated 375 degree oven for 5-8 minutes or until wontons are
  lightly browned and crisp. You can sprinkle the brushed but unbaked
  wontons with sesame seed, Kosher salt, poppy seed or whatever to add
  interest. Store in airtight container for up to 3 days.
  
  Recipe By     : COOKING RIGHT SHOW #CR9712
  
  From: Bill Spalding  
MMMMM

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