Ponzu Poke with Baked Wonton Chips
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 239
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 24
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 19
- Cholesterol
- 25
- Sodium
- 645
- Total: 2 hr 30 min
- Active: 20 min
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
Directions
- 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.