Presented by Executive Chef Dave Feimster, Fahrenheit
2 tablespoons hot chile paste
1-teaspoon hot chile oil
1/2 teaspoon toasted sesame oil
1 box Shrimp Chips
1/2-pound sushi-quality fresh tuna, cut into ¼ inch cubes
2 tablespoons finely sliced scallions
2 tablespoons finely chopped cilantro
3 tablespoons toasted black sesame seeds
In a small bowl combine tuna, mayonnaise, chile paste, hot chile oil, green onions and sesame oil and stir to combine.
Heat up saucepot with one quart of peanut oil to 400 degrees.
Add shrimp chips 2 to 3 at a time. They will expand immediately.
Set aside on a plate with a paper towel to absorb the excess oil.
Salt and pepper to taste and let cool.
After the chips have cooled scoop 1 tablespoon of spicy tuna mix on each chip. Sprinkle with black sesame seeds and garnish with cilantro.