TUNA POKE

Tuna Poke image

Provided by Tyler Florence

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

2 pounds sushi-grade ahi tuna, cut into 1/2-inch cubes
1/4 large sweet onion, halved and julienned
1/4 English cucumber, halved and thinly sliced (about 1 cup)
1 jalapeño pepper, thinly sliced
1/4 cup soy sauce
2 tablespoons rice wine vinegar
1 tablespoon grated peeled fresh ginger
1 teaspoon sambal oelek
1 teaspoon toasted sesame oil
1 tablespoon packed light brown sugar
4 scallions, sliced
Vegetable oil, for frying
8 wonton wrappers, halved into triangles Kosher salt

Steps:

Make the poke: Mix the tuna, onion, cucumber and jalapeño in a large bowl.
Puree the soy sauce, vinegar, ginger, sambal, sesame oil and brown sugar in a blender, scraping down the sides, 1 minute. Add to the tuna; toss. Refrigerate 15 minutes.
Meanwhile, make the wonton chips: Heat 2 inches of vegetable oil in a Dutch oven until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the wonton wrappers until golden, about 2 minutes. Drain on paper towels; sprinkle with salt.
Divide the poke among glasses or bowls. Top with the scallions and wonton chips.