• 24 square wonton wrappers
• 1 8-ounce Sushi-Grade tuna steak (Ahi, Yellowfin or Bluefin), diced
• 2 ounces cream cheese, softened
• 1/2 cup crème fraiche
• 2 tablespoons wasabi paste
• 1/2 avocado - pitted, peeled and diced
• 1 lime
• Sea Salt
• 1/4 cup white sesame seeds, toasted

Preheat the oven to 350°F. Cut the wonton skins in half on the diagonal, creating triangle shapes. Place the wonton triangles on a silicone baking mat or parchment paper-lined baking sheet. Bake the wontons until golden and puffed, about 8 minutes.

Using a whisk, combine the cream cheese and crème fraiche with the wasabi paste until smooth. Toss the diced avocado with the lime juice in a separate bowl.

Spread a thin layer of the cream mixture onto each wonton. Top with a tablespoon of the diced tuna. Top the tuna with a few cubes of the avocado. Sprinkle a pinch of sea salt over the top and garnish with the toasted sesame seeds.