Wontons

• Peanut, grapeseed or vegetable oil for frying
• 6 large wonton wrappers, quartered
• 8 ounces sushi-grade ahi tuna, cut into 1/4-inch dice, chilled
• 1/4 cup wasabi aioli (recipe follows)

Wasabi Aioli

• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 1 tablespoon prepared wasabi
• 1 egg yolk
• 1/2 small shallot, minced
• 1/2-inch-thick slice fresh ginger
• 1 teaspoon kosher salt
• 1/2 cup peanut oil

Whisk together the vinegar, sesame oil, wasabi, and egg yolk in a small bowl. Stir in the shallot, ginger and salt. Whisking rapidly, gradually add the peanut oil in a slow stream until the mixture becomes thick. Refrigerate any unused aioli in a sealed container.

Combine the tuna and aioli in a small bowl. Place a spoonful on top of each wonton and arrange on a decorative platter to serve.