Ponzu Poke with Baked Wonton Chips

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  • Level: Easy
  • Total: 2 hr 30 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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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


  1. Preheat the oven to 350 degrees F. Spray 2 large rimmed baking sheets with cooking spray.
  2. 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.
  3. 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.
  4. 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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