Chef Geoff’s own Geoff Tracy dishes on the secret to creating a successful soirée.
Chef Geoff founder Geoff Tracy
The key to entertaining is to have fun. Keep it simple, plan ahead, and hire a few extra hands to help make any holiday party less stressful. The tuna sashimi recipe below was created by one of my restaurant’s original chefs and it has been on the menu at Chef Geoff ’s for almost 10 years. Planning ahead is easy with this recipe because everything can be made in advance and the only “real” cooking required is for the wonton crackers.
Get some help in the kitchen by hiring a few neighborhood kids to help with set up and clean up. I stayed very busy – and made a quite a few bucks- helping my neighbors with their holiday parties while growing up.
In many ways, it was the humble beginnings of my career as a chef and entrepreneur. Happy holidays!
Tuna Sashimi with Wasabi Aioli on Baked Wonton Crackers
FOR THE SASHIMI MIXTURE:
3 lbs Yellowfin tuna, skinned, cleaned, and diced
½ cup scallions, sliced thin
1 cup wasabi aioli
1 cup soy vinaigrette
To taste salt and pepper
32 wonton crackers
Gently mix the first four ingredients together and season with salt and pepper to taste. Spoon a generous amount onto each wonton cracker and serve.
FOR THE WASABI AIOLI:
1 cup mayonnaise
1 ½ T wasabi powder
1 oz rice wine vinegar
To taste salt and pepper
Whisk ingredients together. Can be made in advance.
FOR THE SOY VINAIGRETTE:
4 oz soy sauce, low sodium
2 oz rice wine vinegar
2 oz canola oil
½ oz lime juice
To taste salt and pepper
Whisk ingredients together. Can be made in advance.
FOR THE WONTON CRACKERS:
16 square wontons, wrappers
cut in half into 32 triangles
2 oz canola oil or spray
As needed black and white sesame seeds
To taste salt
Lay wontons on a tray lined with parchment. Brush or spray with canola oil or spray.
Sprinkle with sesame seeds and salt. Bake at 350 degrees Fahrenheit until lightly golden.
Allow to cool. Can be made in advance.
