Hunter Fieri’s Spicy Tuna Poke with Wonton Chips, as seen on Guy's Ranch Kitchen Season 6.
Recipe courtesy of Hunter Fieri

Spicy Tuna Poke with Wonton Chips

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  • Level: Intermediate
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
Poke is an all-time favorite of mine. I love visiting Hawaii and enjoying the culture and fresh fish. A classic poke recipe is never a bad idea and this time I’m taking it up a notch with some pickled serranos and cucumbers. It’s served chip-and-dip style, with fried wonton skins making for the perfect poke bite.


Quick Pickles:

Chips and Poke:


  1. For the quick pickles: Combine the vinegar, sugar, salt and 1 cup water in a small pot and bring to a simmer. Remove from the heat and allow to cool slightly. Place the cucumbers and chiles in separate bowls and pour half of the pickling brine over each. Cover and refrigerate until ready to use.
  2. For the chips and poke: Heat canola oil to 350 degrees F in a deep-fryer or heavy saucepan.
  3. Cut the wonton skins in half on the diagonal to form triangles. Working in batches, carefully slide the triangles into the oil and fry until golden brown, approximately 2 minutes per batch. Transfer to a wire rack to drain. Lightly brush the chips with sesame oil.
  4. Mix the 2 tablespoons sesame oil, the soy sauce and rice vinegar together in a medium bowl. Add the tuna to the bowl along with the drained pickled chiles, drained pickled cucumbers, sweet onions and scallions.
  5. To serve, place the poke in a large serving bowl or on a platter. Garnish with crushed pork rinds, furikake and sesame seeds. Serve with fried wonton skins on the side or surrounding the poke for dipping.