8 ounces Ahi tuna (sushi/sashimi-grade), finely diced

¼ cup sliced toasted almonds

1 tablespoon currants

1 tablespoon unsweetened shredded coconut

2 tablespoons finely minced Spanish olives,

1 teaspoon finely chopped fresh chives

2 ounces Pica Dressing

8 2-inch wonton squares, fried for a few seconds until crispy 4 ounces Cucumber Escabeche

Pica Dressing

2 ounces soy sauce

1 tablespoon minced fresh ginger 1 tablespoon lime juice

2 tablespoons water

½ teaspoon minced garlic Pinch of Togarashi pepper

1 tablespoon chili oil

Cucumber Escabeche

5 ounces English cucumber ¼ red pepper, finely julienned ½ teaspoon Togarashi pepper ¼ cup rice wine vinegar

1 tablespoon honey

Make the Pica Dressing: Combine all ingredients in a bowl and mix well. Refrigerate until needed.

Make the Cucumber Escabeche: Thinly slice the cucumber (use a Japanese slicer or a mandoline). Combine the cucumber with the red pepper, Togarashi, vinegar, and honey. Allow to marinate for approximately 2 hours.

Assemble the Tuna Pica: In a mixing bowl, combine the tuna, almonds, currants, coconut, olives, chives, and dressing. Once gently mixed, divide evenly among the wonton squares. Stack 4 wontons “Napo-leon style”; repeat with the remain-ing wontons. Gently squeeze any excess liquid from the cucumbers. Place the Cucumber Escabeche in the middle of the plate and the wonton stacks of tuna on each side of the plate.

Happy cooking!

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