Description
The beauty of poke lies in its simplicity—raw ahi tuna marinated in soy sauce and sesame oil has been a staple in Hawaiian cuisine for generations. By serving it over crispy wonton chips instead of rice, you get delightful textural contrast in every bite. This fusion creation brings restaurant-quality flavors to your home kitchen with surprisingly simple techniques.
Ingredients
For the Poke:
- 1 pound sushi-grade ahi tuna, diced into ½-inch cubes
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 2 green onions, thinly sliced
- 1 teaspoon sesame seeds
For the Wonton Chips:
- 20 wonton wrappers, cut diagonally into triangles
- Vegetable oil for frying (or cooking spray for baking)
- Sea salt to taste
For Assembly:
- 1 ripe avocado, diced
- ¼ cup spicy mayo (3 tablespoons mayo mixed with 1 teaspoon sriracha)
- 2 tablespoons pickled ginger, chopped
- 1 tablespoon tobiko or masago (fish roe), optional
- Fresh cilantro leaves for garnish
- Lime wedges for serving
Substitution Notes: Swap tuna for salmon or cooked shrimp if preferred. Use coconut aminos instead of soy sauce for a soy-free version, and Greek yogurt mixed with sriracha for a lighter sauce alternative.
Instructions
Start with the freshest sushi-grade tuna you can find—ask your fishmonger specifically for sashimi-quality fish. Dice the tuna into uniform cubes so each piece absorbs the marinade evenly. In a medium bowl, combine the tuna with soy sauce, sesame oil, rice vinegar, green onions, and sesame seeds. Gently fold everything together using a spoon rather than stirring vigorously, which can break down the delicate fish. Cover and refrigerate while you prepare the chips. The tuna should marinate for at least 10 minutes but no longer than 2 hours, as the acid in the vinegar will begin to “cook” the fish.
Cut your wonton wrappers diagonally to create triangles—this shape mirrors traditional nacho chips perfectly. For frying, heat about 1 inch of vegetable oil in a deep skillet to 350°F. Fry the wontons in small batches for 45-60 seconds per side until golden and crispy. They’ll bubble enthusiastically and turn a beautiful amber color. Remove with a slotted spoon and drain on paper towels, immediately sprinkling with sea salt. For a lighter version, brush wonton triangles with oil, arrange on a baking sheet, and bake at 350°F for 8-10 minutes until crisp and golden, flipping halfway through.
Arrange the cooled wonton chips on a large platter, overlapping them slightly to create a base layer. Spoon the marinated tuna poke generously over the chips, distributing it evenly so every chip gets some love. Scatter the diced avocado across the top—its creaminess balances the tuna’s richness beautifully. Drizzle the spicy mayo in a zigzag pattern using a squeeze bottle or spoon. Finish with pickled ginger, fish roe if using, and fresh cilantro leaves. Serve immediately with lime wedges on the side.
Nutrition
- Calories: 320
- Sodium: 650mg
- Fat: 15g
- Carbohydrates: 24g
- Protein: 22g