Tuna Poke with Wonton Chips

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings
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Ingredients

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

Directions

Special equipment:
deep-fry thermometer
  1. 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.
  2. 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.
  3. 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.
  4. Top each wonton chip with about 2 tablespoons of the tuna poke. Garnish with the sesame seeds and scallions and serve right away.
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