Recipe courtesy Tyler Florence
Preheat the oven to 350°F. Brush a couple of cookie sheets with sesame oil. Lay the wonton skins side by side in a single layer. Brush the surface of the wontons with the oil. Bake for 15 minutes until the wontons crisp up and the edges are golden. Using a spatula, remove the wonton crisps to a platter to let them cool.
Blanch the soybeans in boiling salted water for 5 minutes. Drain, then pinch the beans out of their pods and put them in a food processor. Add the wasabi, salt, lemon juice, and water. Puree to break up the soybeans. Pour in the canola oil and puree until smooth. Refrigerate.
Whisk together the soy sauce, sake, brown sugar, and chili paste until the sugar dissolves. Arrange the sliced tuna in a single layer in a shallow dish. Pour the marinade over the tuna, cover, and refrigerate for 20 minutes. Don’t marinate the tuna any longer because it will start to “cook” and the texture will be mushy.
Edited: October 9th, 2009