PONZU POKE WITH BAKED WONTON CHIPS

Ponzu Poke with Baked Wonton Chips image

Provided by Valerie Bertinelli

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 16

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30 round wonton wrappers, thawed if frozen
Cooking spray, for the pans
1/4 cup soy sauce
3 tablespoons fresh orange juice
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
2 teaspoons toasted sesame oil
1-inch knob fresh ginger, finely chopped
1 small Fresno pepper, seeded and finely chopped
4 scallions, finely chopped
1 pound sushi-grade tuna, cut into a 1/4-inch dice
7 radishes, chopped
2 Persian cucumbers, chopped
1 avocado, pitted, peeled and cut into 1/2-inch pieces
1 teaspoon black sesame seeds
Kosher salt

Steps:

Preheat the oven to 350 degrees F. Spray 2 large rimmed baking sheets with cooking spray.
Cut the wonton wrappers in half and arrange them on the baking sheets in a single layer. Spray the tops with cooking spray. Bake until crisp and golden brown, 6 to 7 minutes.
Whisk the soy sauce, orange juice, lime juice, lemon juice, sesame oil, ginger, Fresno pepper and scallions together in a medium bowl. Add the tuna and toss to coat. Cover and refrigerate for at least 2 hours and up to 8 hours.
Before serving, add the radishes, cucumbers, avocado and the sesame seeds to the tuna and gently stir to combine; season with salt to taste. Transfer to a serving bowl with the wonton chips on the side.