Tuna Poke With Wonton Chips Food

TUNA POKE

Tuna Poke image

Provided by Tyler Florence

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

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.

PONZU POKE WITH BAKED WONTON CHIPS

Ponzu Poke with Baked Wonton Chips image

Provided by Valerie Bertinelli

Categories appetizer

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

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.

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