Ahi Tuna is not something my kids ask for or even eat, but Ray and I enjoy it and since we are older and pay the bills we win, ha! 
We actually had an unexpected night in last night and it was really nice.  I was able to put on my “mom” clothes as my kids say (translation, muumuu). We opened a nice bottle of wine, turned on some music and enjoyed the beautiful spring weather (translation-no bugs),
I had not been to the grocery store and I wasn’t going in my muumuu so I made what I could find the fridge.  I felt ambitious on Friday and thought I would be able to make this Ahi Tuna dip, but it didn’t happen so I made it for an appetizer last night. That sounds fancy, but the rest of the dinner was BBQ chicken and roasted asparagus because that is what I had in the fridge.  
When making this dip there are two things to remember. One, use only FRESH sushi grade ahi tuna and two, act like it was very difficult to make so you get lots of praise and look like a superstar!


Ahi Tuna Dip

1/2 lb. sushi grade tuna, chopped into little pieces
2 Tablespoons soy sauce
1/2 jalapeño, minced
1 stalk green onion, minced
1 teaspoon mayonnaise 
1/2 teaspoon Sriracha sauce
1/2 teaspoon wasabi paste or powder
1/2 teaspoon sesame seeds
1/2 avocado, minced
wonton wrappers, cut diagonal

Preheat oven to 350°

On a foil lined cookie sheet spread out the wonton wrappers in single layer and spray with cooking spray.  Bake for 3-5 minutes or until lightly browned, but not burned-watch them! Continue until you have enough (probably 3-4 cookie sheets full).

In a medium size bowl, mix all ingredients except wonton wrappers.  Let mixture chill in refrigerator for about 20 minutes to get really cold.  

Serve in a small bowl with wonton wrappers as the chips.