Best Tuna Poke With Wonton Chips Recipes

Tuna Poke with Wonton Chips image

Provided by Jet Tila

Time 15m

Yield 4 servings

Number Of Ingredients 12

Vegetable oil, for frying
8 to 10 wonton wrappers
Kosher salt
1 cup (240 milliliters) hot water
1/4 cup (20 grams) dried wakame seaweed (optional)
1 pound (454 grams) sushi-grade tuna
1/3 cup (35 grams) finely diced Maui or Vidalia onion
1 teaspoon toasted sesame oil
1/2 teaspoon chile flakes, optional
2 teaspoons (10 milliliters) soy sauce
1/2 tablespoon (4 grams) toasted sesame seeds
2 scallions, thinly sliced on the bias

Steps:

Place a medium bowl in the refrigerator. Heat 2 to 3 inches of vegetable oil in a small saucepan to 350 degrees F. Fry the wonton wrappers in batches over medium-high heat, until golden brown and crisp, 15 to 20 seconds on each side. Remove the wonton chips with tongs or a slotted spoon and drain on a wire rack set over paper towels; sprinkle with salt. Set aside.
Place the hot water in a small heatproof bowl, sprinkle in the seaweed and let it reconstitute, about 5 minutes. Rinse the seaweed under cold water. When cool enough to handle, squeeze out the excess water with your hands and let drain in a fine-mesh sieve.
Meanwhile, cut the tuna into tidy 1/2-inch (12-millimeter) cubes and transfer to the chilled bowl to keep the raw fish cold. Add the seaweed, onion, sesame oil, chile flakes and soy sauce. Fold very gently with a large spoon, like you're folding egg whites, until the tuna poke is well combined.
Top each wonton chip with about 2 tablespoons of the tuna poke. Garnish with the sesame seeds and scallions and serve right away.

Ponzu Poke with Baked Wonton Chips image

Provided by Valerie Bertinelli

Categories appetizer

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 16

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.