Tuna Poke with Wonton Chips
The perfect summer appetizer! Light and fresh tuna poke paired with crispy wonton chips.
Vegetable oil for frying
8-10 wonton wrappers
1 cup hot water
1/4 cup dried wakame seaweed (optional)
1lb Yellowfin Tuna Poke
1/3 cup finely diced Maui or Vidalia onion
1 teaspoon toasted sesame oil
1/2 teaspoon chile flakes, optional
2 teaspoons soy sauce
1/2 tablespoon toasted sesame seeds
2 scallions, thinly sliced on the bias
sriracha mayo (optional)
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.
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.
Transfer Tuna Poke 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.
Drizzle sriracha mayo over top (optional) and serve alongside wonton chips.