Mall favorite P.F. Chang's has a good happy hour offer this week, just in time for your weekly Friday office outing.
Become a fan of the Asian Warrior and his giant horse on Facebook and receive a coupon good for one free dim sum or street food item on the menu.
The offer is good every day during P.F. Chang's Triple Happiness Happy Hour from 3-6 p.m. (which makes for a good excuse to get the party started early), through August 21st.
If you can't make it to P.F. Chang's, here's a recipe for their tuna tataki crisp:
Tuna Tataki Crisp
- 12 oz. ahi tuna block
- 4 oz. English cucumber, peeled and diced
- 1 Tbsp. scallions (green part only), sliced thin
- ¾ tsp. toasted sesame seeds
- 10 wonton skins
- 2 c. vegetable oil
- 1 tsp. olive oil
- 1¼ Tbsp. orange soy sauce (see recipe)
- Spicy lime mayo (see recipe)
- Cilantro leaves, no stems
- Take tuna and cut off a little less than have, so you have about a 5-oz. piece left. Rub smaller piece with olive oil and season with salt and pepper.
- Heat a nonstick pan over medium heat and place the seasoned tuna in the pan, searing for 1 minute. Turn over and let sear for another minute. Using tongs, sear on the thin edges of the tuna for 1 minute each. All sides with the exception of the ends should not be seared. Place in refrigerator to cool.
- Take remaining tuna block and chop into ¼x¼-inch pieces.
- Mix diced tuna, cucumber, scallions, toasted sesame seeds and orange soy sauce gently in a clean metal bowl. Place in refrigerator.
- Heat vegetable oil in medium saucepan over low heat.
- Cut square wonton skins in half making two triangles.
- Deep fry triangles for about 45 seconds to 1 minute until crispy and light brown. Place on paper towel to drain oil. Reserve for assembly.
- Take cooled, seared tuna and slice very thin into ½-oz. slices. Place sliced seared tuna slice on crispy wonton triangle. Place 1 Tbsp. of marinated tuna mixture in the center of the crisp on top of sliced tuna.
- Using a small spoon, place a small dollop of spicy lime mayo sauce on top of marinated tuna, garnish with a cilantro leave. Serve within 15 minutes of assembly so wontons stay crisp.
- ¼ c. soy sauce
- 1 tsp. fresh ginger, minced
- ¼ tsp. sesame oil
- ½ tsp. orange zest
- 1 tsp. lime juice, fresh squeezed
- 1 tsp. rice vinegar
Place all ingredients in a small mixing bowl and mix well.
Note: When zesting orange, do not zest too far into orange. Too much white flesh will result in a bitter taste.
- 1 c. mayonnaise
- 2¼ tsp. Sriracha hot sauce
- ¼ tsp. soy sauce
- ½ tsp. lime juice, fresh squeezed
- ¾ tsp. rice vinegar
Place all ingredients in a small mixing bowl and mix well.
Follow Clean Plate Charlie on Facebook and on Twitter: @CleanPlateBPB.
