Tuna Poke Recipe

Prepare tuna

Pat the sashimi-grade tuna very dry with paper towels. Trim any sinew and cut into 1/2-inch dice. Place diced tuna in a chilled mixing bowl.

Make dressing

In a small bowl whisk together ponzu sauce, light soy sauce, sesame oil, and fresh lime juice until combined.

Combine

Add the finely chopped red onion, thinly sliced serrano, and sliced scallions to the tuna. Pour the dressing over the tuna mixture and gently toss to coat all pieces evenly. Sprinkle in toasted sesame seeds, chopped cilantro if using, and freshly cracked black pepper. Taste and adjust seasoning with fleur de sel or flaky sea salt as needed.

Marinate briefly

Let the poke rest in the refrigerator for 5–10 minutes to allow flavors to meld (do not marinate longer than 20 minutes to preserve texture). Remove from refrigerator 2 minutes before serving to take the chill off slightly.

Preheat and prepare

Preheat oven to 350°F (175°C). Line two sheet pans with parchment paper or silicone mats.

Cut and brush

Stack wonton wrappers and cut each wrapper into quarters (to make triangles) or leave whole for larger chips. Lightly brush both sides of each piece with neutral oil using a pastry brush. Arrange in a single layer on the prepared sheet pans, leaving space between pieces.

Bake until crisp

Bake in the preheated oven for 6–10 minutes, rotating pans halfway, until the edges turn golden brown and the centers are crisp. Watch closely - wontons brown quickly. Remove from oven and immediately sprinkle with coarse salt. Transfer to a cooling rack to crisp further.

Portion 3–4 tablespoons of poke per small plate or 1/2 cup per serving (see servings). Arrange wonton crisps around or under the poke on the plate. Garnish with microgreens or extra cilantro, a few thin cucumber slices, and a lime wedge. Serve immediately so wonton crisps remain crunchy.