Tuna Poke

By bweber

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

Preparation

Step 1

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