Recipe - Lomi Lomi Tuna

1 One fourth pound Fresh Ahi (yellowfin) tuna;
medium dice
Three fourths cup Cucumber*; minced , seeded,
peele
One half cup Ripe Italian Roma style
tomato; seeded and minced
One half cup Sweet red onion; finely
chopped
1/3 cup Fresh lime juice
2 tablespoon Olive oil
One half teaspoon Hot pepper sesame oil; (or
to taste)
Salt and freshly ground
pepper
One fourth cup Fresh cilantro leaves;
coarsely chopped
Baked wonton skins (recipe
follows)

GARNISH
Thinly cut or sliced up green onions
Toasted sesame seeds
Tobiko cavair, if desired

In a nonreactive 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: 810 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 nonstick or
parchment lined baking sheets and bake in a preheated 375 degree oven for
58 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

Posted to EATL Digest 15 October 96

Date: Wed, 16 Oct 1996 09:28:03 0400

From: Bill Spalding billspa@ICANECT.NET

NOTES : *English cucumber preferred