Tuna Crudo with a Sake-Yuzu Vinaigrette and Crispy Wontons

Ingredients

9 each Gulf Yellowfin Tuna Loin or any sushi grade tuna – 1/8-inch slices
9 pieces Breakfast radish (sliced very thin on Japanese mandolin)
9 pieces Serrano Chili (just the narrow tips slices very thin on Japanese mandolin )
9 each Satsuma or Mandarin Orange Supremes (cleaned of all white pith and seeds)
5 each fresh Mint Leaves (stemmed and torn in half)
9 each fresh Cilantro Leaves (picked from stem)
9 pieces green Onion (green tops shaved very thin on a bias)
2 tablespoons Sake – Yuzu Vinaigrette [3]
1/8 teaspoon togarashi Spice
1 teaspoon extra virgin olive oil
1/8 teaspoon coarse flakey Sea Salt (such as Maldon)
1 ½ cups spicy mixed greens such as mizuna, lightly coated with extra virgin olive oil
Crispy Wontons, for garnishing (see below)

Arrange tuna slices on a chilled platter or large round plate spacing them out so there is a little room between slices. Spoon 2 tablespoons of the vinaigrette evenly over the tuna slices.

Top each slice of tuna with 1 piece of shaved radish, 1 piece of shaved serrano chili and 1 citrus supreme. Scatter herbs and green onion evenly over the tuna slices. Sprinkle coarse sea salt and Togarashi spice evenly over tuna slices. Arrange the lettuce in the center of the plate and garnish with the Crispy Wontons.

Serve immediately.
Crispy Wontons

8 fresh wonton wrappers, sliced into 1/8-inch strips

Vegetable oil, for frying

1 tablespoon nori komi furikake, for sprinkling

In a large saute pan, add oil to a depth of 1/2- to 1-inch, and heat it over medium-high heat. When the oil is hot, cook a handful of the strips until golden brown and crispy, 30 to 45 seconds. Transfer them to a paper towel-lined plate to drain. Season with the furikake. Repeat with the remaining wonton strips and set aside until ready to use.