Ahi Poke * & Wonton Chips Recipe

Prepare the tuna

Pat the sushi-grade ahi tuna dry with paper towels. Using a sharp knife, cut the tuna into uniform 1/2-inch dice and place the pieces in a chilled mixing bowl.

Make the dressing

In a small bowl combine soy sauce, sesame oil, grated ginger, lime juice, sriracha, and toasted sesame seeds. Whisk until evenly mixed.

Combine aromatics

Add the minced scallions, finely diced sweet onion, crushed red pepper (if using), salt, and black pepper to the tuna. Gently fold to combine so the tuna pieces remain intact.

Dress the tuna

Pour the dressing over the diced tuna and gently toss until evenly coated. Cover and refrigerate for 10–15 minutes to let flavors meld (do not marinate too long — 15 minutes is sufficient to avoid altering texture).

Fold in avocado (optional)

If using avocado, gently fold in the diced avocado just before serving to prevent it from browning.

Taste and adjust seasoning with extra soy sauce, lime, or salt as needed. Finish with an extra sprinkling of toasted sesame seeds and some sliced scallions.

Prepare wrappers

Stack a few wonton wrappers and using a sharp knife or pizza cutter, cut them into quarters or triangles (two diagonal cuts gives four triangles). Separate pieces so they do not stick together.

Heat oil

Pour neutral oil into a heavy-bottomed skillet or small saucepan to a depth of about 1/2 inch (or use a shallow frying pan). Heat over medium-high heat until oil registers 350°F (175°C) on a thermometer or a small scrap of wonton sizzles immediately without burning.

Fry in batches

Working in small batches (so oil temperature remains steady), add wonton triangles in a single layer and fry for about 30–60 seconds per side, flipping once, until they are golden brown and crisp. Use a slotted spoon or spider to transfer chips to a paper towel-lined tray to drain.

Season

While still warm, sprinkle the chips with sea salt, a light dusting of black pepper, and a few drops of sesame oil if desired. Let cool — they will crisp further as they rest.

Repeat frying with remaining wrappers. If oil cools, bring back to temperature before next batch.

Spoon the chilled ahi poke into a shallow bowl or small individual bowls. Arrange wonton chips around or alongside the poke for scooping. Garnish with microgreens or cilantro, thinly sliced cucumber or pickled radish, extra scallions, and serve with lime wedges.

Serve immediately so wonton chips remain crisp. Leftover poke can be stored covered in the refrigerator for up to 24 hours; do not refrigerate chips with the poke.