Tuna Poke
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 501
- Total Fat
- 31
- Saturated Fat
- 2
- Carbohydrates
- 23
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 32
- Cholesterol
- 47
- Sodium
- 679
- Total: 1 hr
- Active: 30 min
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
Directions
- 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.