14 pieces wonton wrappers
2 medium zucchini
1⁄2 cup rice vinegar
1 cup sugar
1 teaspoon sesame oil
1 1⁄2 pounds Ahi tuna steaks (sushi grade, 1-inch thick)
3 tablespoons canola oil, divided
1 tablespoon Manischewitz creamy horseradish sauce with wasabi
2 cups plus 1 tablespoon
Manischewitz vegetable broth
salt and water


Preheat oven to 400 degrees. Cut wonton wrappers in half lengthwise to form triangles, brushing both sides lightly with canola oil. Place wrappers on baking sheet and bake at 400 degrees
for 3-5 minutes or until lightly browned. Remove and cool on baking rack. While they cool, use a vegetable peeler to make “zucchini noodles,” separating so they don’t stick together. In a medium saucepan, combine 2 cups of vegetable broth, rice vinegar, sugar and sesame oil. Cook over medium-high heat, stirring constantly, until sugar is dissolved, about 2-3 minutes. Remove saucepan from heat and stir in zucchini noodles, cover and set aside. Add 1-2 tablespoons canola oil to a large, preferably cast iron, skillet and heat over medium-high heat until the oil begins to shimmer. Season both sides of the tuna steaks with salt. Sear tuna 1 minute on the first side and 45 seconds on the second side for medium-rare. Remove tuna, cover with foil and rest for 5 minutes. While resting, in a small cup, combine 1 tablespoon of the horseradish sauce with 1 tablespoon vegetable broth. Then mix in 1 tablespoon of canola oil until all ingredients are combined. Using a slotted spoon, remove the zucchini noodles from the saucepan and let drain on paper towels. Assembly: Put 5-7 baked wonton triangles in a line down the middle of each plate. Divide zucchini into 4 equal portions and place on top of wonton wrappers on each plate. Slice the tuna into 1⁄4-inch thick slices, divide into 4 equal portions and place on top of the zucchini. Drizzle with remaining horseradish sauce over the tuna. 6 servings.

Never miss a story.
Sign up for our newsletter.
Email Address


Please enter your comment!
Please enter your name here