0.0 – 0 reviews • Tuna Recipes
| Level: |
Intermediate |
| Total: |
1 hr |
| Active: |
30 min |
| Yield: |
6 to 8 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
501 |
| Total Fat |
31 g |
| Saturated Fat |
2 g |
| Carbohydrates |
23 g |
| Dietary Fiber |
1 g |
| Sugar |
3 g |
| Protein |
32 g |
| Cholesterol |
47 mg |
| Sodium |
679 mg |