TUNA POKE WITH WONTON CHIPS

1-pound raw sushi grade tuna, chopped into ½” dice

1 avocado, chopped into ½” dice

3 scallions chopped (about ⅓ cup)

3 tablespoons fresh cilantro, rough chopped

 

Dressing:

1 tablespoon rice vinegar

2 teaspoons soy sauce

2 teaspoons fish sauce

½ teaspoon sesame oil

3 tablespoons peanut oil

1 tablespoon brown sugar

2 teaspoons wasabi paste

1 tablespoon lime juice

1 tablespoon black and white sesame seeds, toasted (plus 2 teaspoon for garnish)

 

Sriracha Mayonnaise:

⅓ cup Hellmann’s light mayonnaise

1 tablespoon sriracha sauce

20 wonton wrappers

Vegetable oil for frying

salt

Place the chopped tuna, avocado, scallions and cilantro in a large bowl, reserving 1 tablespoon each of the scallions and cilantro for garnish.

In a small bowl, whisk together all of the dressing ingredients until well combined.  Pour over the tuna mixture and toss to fully coat.

Combine the mayo and sriracha in a small bowl and whisk until smooth.  Drizzle over the tuna just before serving.

Heat 2” of vegetable oil in a cast iron pot (or use a deep fryer) to 350 degrees.  Cut the wonton wrappers in half, making triangles.  Drop the wontons into the fryer in batches and fry until golden.  Remove to drain on paper towels and season immediately with salt.

Serve the poke with chips on the side!  Fresh and delicious!!

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