Categories: Appetizers

Ingredients

• 2 lbs. 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
• 1 jalapeno, thinly sliced
• 1/4 cup soy sauce
• 2 tbsp. rice wine vinegar
• 1 tbsp. grated peeled fresh ginger
• 1 tsp sambal oelek
• 1 tsp toasted sesame oil
• 1 tbsp. light brown sugar
• 4 scallions, sliced
• For the wonton chips:
• Vegetable oil, for frying
• 8 wonton wrappers, halved into triangles
• Kosher salt

Directions

1. Make the poke: Mix the tuna, onion, cucumber and jalapeno in a large bowl.

2. 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.

3. Meanwhile, make the wonton chips: Heat 2 inches of vegetable oil in a Dutch oven until a deep-fry thermometer registers 350. Working in batches, fry the wonton wrappers until golden, about 2 minutes. Drain on paper towels; sprinkle with salt.

4. Divide the poke among glasses or bowls. Top with the scallions and wonton chips.

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