This or Home Made Habanero Oil Tuna Tartare

"Not knowing how to cook is like not knowing how to fuck, you're going to have to do it the rest of your life so you may as well be good at it."
- Robert Rodriguez

This is a phrase I live by.


Ingredients:
1 Filet Sushi Grade Tuna
2 Spring Onion (aka: Scallion)
1/2 Cucumber
2 small or 1 large Avocado
Corn (or canola, vegetable, olive) Oil for frying
5 Habanero Chilis
Avocado Oil
1 package Wontons
1/2 Lemon
1 T Soy
1 T Olive Oil

Day Before:
Slice the habaneros into small strips and add to avacado oil in pickling jar to infuse overnight.

Day of:
I like to cut my wontons from their normal square shapes into more plateable small circles. Using the sharp part of a glass just bear down (don't shatter a glass, I am not paying medical bills) and twist. This should perforate them so they can easily be cut or torn. While you are cutting the wontons add your oil into a pan on medium-high heat.

Drop a test piece in your oil, if it bubbles and instantly rises to the surface then you are set to fry; if it falls to the bottom of the pan and only bubbles a little you want your oil hotter. Fry them for about 5-10 seconds until they are golden outside and get progressively lighter towards the middle. I like to dust mine with a curry/ginger powder mix, but that is optional.

Take your scallion and avocado and dice them into small pieces. Peel the cucumber and remove the middle seeds; chop into small centimeter-sized pieces.

The tuna also should be cut into centimeter-sized pieces taking care to remove any of the whiteness. With the lemon, Infused Habanero Oil (to taste, obviously be careful it is potent), and soy add it all together and mix well. Season with salt and pepper to taste. The heat of the oil should cut the fattiness of the tuna and avocado with a nice heat but not completely overwhelm it.