Ingredients

½ lb sushi grade ahi tuna

2 tbsp black and white sesame seeds

2 tbsp extra-virgin olive oil

2 tbsp light soy sauce

Extra light olive oil or vegetable oil (as needed for frying)

25 wonton wrappers (cut in half diagonally)

3 tbsp Kewpie Japanese mayonnaise (or substitute regular mayonnaise)

1 tsp sriracha (optional, for spice)

¼ lime (juiced)

1 medium avocado (peeled, seeded, and diced)

2 tbsp cilantro (chopped)

2 tbsp green onion (thinly sliced)

½ medium jalapeño (thinly sliced)

1 tsp black and white sesame seeds

Instructions

Step 1: Pat dry the ahi tuna with a paper towel. Press the sesame seeds evenly onto all sides of the tuna. Heat a large sauté pan or griddle over high heat and add the olive oil. Once hot, sear the tuna for about 1 minute on each side. For more cooked tuna, sear the edges for 30 seconds. Avoid overcooking.

Step 2: Remove the tuna and let it rest on a cutting board. Slice into ½ to 1-inch cubes. The tuna should be seared on the outside but mostly raw inside. Toss the cubes with soy sauce and refrigerate until ready to serve.

Step 3: For the wonton chips, heat about an inch of extra light olive oil or vegetable oil in a cast-iron skillet or pot to 350°F. Fry the wonton halves in batches for about 30 seconds total, flipping once. Avoid overcrowding the pan. Drain on paper towels and set aside.

Step 4: Alternatively, for baked wonton chips, preheat the oven to 350°F. Lay the wonton triangles on a baking sheet with a rack. Lightly brush or spray with oil. Bake for 10-12 minutes until golden and crisp. Allow to cool.

Step 5: Prepare the spicy mayo by whisking together the mayonnaise, lime juice, and sriracha in a small bowl. Cover and refrigerate until ready to use.

Step 6: Arrange the wonton chips on a large platter. Top evenly with diced avocado and marinated ahi tuna. Drizzle with the spicy mayo, then sprinkle with chopped cilantro, green onion, jalapeño slices, and extra sesame seeds. Serve immediately.

Tips & Variations

For milder flavor, omit the sriracha from the spicy mayo or substitute with a mild hot sauce.

Use regular mayonnaise if you can’t find Kewpie Japanese mayonnaise; it’s less tangy but still delicious.

Try mixing the tuna with diced cucumber or mango for added freshness and texture.

Leftover wonton chips can be stored in an airtight container to keep them crisp.

FAQs

Can I use other types of fish for the poke?

Yes, sashimi-grade salmon or cooked shrimp work well as alternatives. Ensure the fish is sushi-grade for safety and freshness.

How do I know when the oil is ready for frying wonton chips?

Heat the oil to around 350°F (175°C). You can test by dropping a small piece of wonton into the oil; if it bubbles and rises to the surface quickly without burning, the oil is ready.