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½ cup olive oil |
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¼ cup fresh lime
juice |
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¼ cup orange juice |
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2 tablespoons soy
sauce |
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2 tablespoons
oriental sesame oil |
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2 tablespoons minced
fresh chives |
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1 tablespoon minced
fresh ginger |
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Vegetable oil (for
deep-frying) |
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8 wonton wrappers |
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12 large cherry
tomatoes, cut in
half |
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2 cups green onions,
chopped |
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5 avocado, peeled,
pitted and diced |
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6 tablespoons sesame
seeds |
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4 5-ounce fresh tuna
steaks (each about
3/4 to 1 inch thick) |
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8 ounces mixed baby
lettuces |
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Whisk olive oil,
lime juice, orange
juice, soy sauce,
sesame oil, chives
and ginger in small
bowl to blend.
Season with salt
and pepper.
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1. Pour oil into
heavy medium
saucepan to depth of
1 inch.
2. Heat oil to
375°F. Working in
batches, fry wonton
strips until golden
and crisp, about 1
minute.
3.Using tongs,
transfer wonton
strips to paper
towels; drain.
Sprinkle with salt
and pepper.
(Dressing and
wonton strips can be
made 2 hours ahead.
Let stand at room
temperature.) |
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