You must be of legal drinking age in your country to enter this site.
Please enter your date of birth below and press "Enter".

Are you years or older?


Verify age via Facebook

HRM Rex-Goliath Winery supports the Century Councils fight against underage drinking and drunk driving. To learn more, visit their website at: www.centurycouncil.org

We will not share your information or post to your Facebook wall without your permission.

Please enjoy our wines responsibly. © 2020 HRM Rex-Goliath Winery, Madera, CA

Our Privacy Policy and Terms & Conditions have changed. By using this website, you agree to the Privacy Policy and Terms and Conditions of use.

Rex Goliath Wines
Tuna Tartare

Rex Goliath Pinot Grigio

Ahi Tuna Tartare on Sesame Won Ton Crisps

Wine Pairing: Rex Goliath Pinot Grigio


Sesame-Won Ton Crisps

12 won ton wrappers (can substitute egg roll wrappers)
2 Tablespoons olive oil
3 Tablespoons sesame seeds

Tuna Tartare

6 ounces sushi-grade tuna, cut into 1 /4-inch dice
2 Tablespoons green onions, green parts only, finely chopped
2 Tablespoons sesame seeds, toasted
2 Tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon peeled and grated fresh ginger
1 clove garlic, minced
3/4 teaspoon orange zest
1/4 teaspoon Sriracha (red chili sauce)
2 Tablespoons cilantro, finely chopped
1/2 teaspoon kosher salt


1 avocado, cut into 1/4-inch dice
2 teaspoons lime juice
Cilantro sprigs for garnish


Seasame-Won Ton Crisps: Preheat oven to 350°F. Line a baking sheet with parchment paper. Cut the won ton squares on an angle to make two triangles. Arrange the won ton triangles on the baking sheet. Spray with olive oil on one side (or brush lightly). Sprinkle lightly with sesame seeds. Bake until golden, about 6 minutes. (Can burn easily so watch carefully.) Let cool. (Alternatively, if you want cups, put the oiled whole wrappers in mini muffin tins.) Remove triangles from pan and let cool on a cooling rack.

Tuna Tartare: Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest, Sriracha, cilantro and salt together in a medium bowl. Mix well.

Assembly: Right before ready to serve, add avocado and lime juice. (Do not mix in advance.) Place a heaping teaspoon of the tuna mixture on each won ton square. Garnish with a sprig of cilantro. Serve immediately. It is important that the tuna is not left at room temperature for more than one hour.

Serves 24