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Ingredients
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Poke
Pickled Ginger & Garnish
Wonton Chips
Method
Poke
Prepare the tuna
Pat the ahi tuna dry with paper towels. Using a very sharp knife, cut the tuna into 1/2-inch cubes and transfer to a medium mixing bowl.
Make the dressing
In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, mirin, lime juice and honey until combined.
Combine
Pour the dressing over the cubed tuna. Add sliced green onions, red onion, diced jalapeño (if using), sesame seeds, salt and pepper. Gently fold to coat all pieces. If using diced avocado, add it last and fold gently to avoid mashing.
Marinate briefly
Let the poke sit 5–10 minutes at room temperature to allow flavors to meld (do not exceed 30 minutes for best texture). Taste and adjust seasoning with more soy or lime as needed.
Pickled Ginger & Garnish
If using store-bought pickled ginger, drain excess liquid and place 1–2 tablespoons per serving on a small dish or scatter over the poke. If you prefer to quick-pickle fresh ginger: thinly slice 1/2 cup fresh ginger, pack into a jar, heat 1/2 cup rice vinegar with 2 tbsp sugar and 1 tsp salt until dissolved, pour over ginger, cool and refrigerate 30 minutes before using.
Garnish the poke with cilantro leaves and sprinkle furikake or extra sesame seeds if desired.
Wonton Chips
Prepare wrappers
Separate wonton wrappers and stack a few at a time. Using a sharp knife or pizza cutter, cut wrappers into triangles (4 per wrapper).
Fry method
Heat 1/2 cup neutral oil in a heavy skillet over medium-high until shimmering (about 350°F / 175°C). Fry wonton triangles in batches, stirring occasionally, 30–60 seconds per batch until golden and crisp. Remove with a slotted spoon to a paper-towel–lined tray. Immediately season with fine sea salt and lime zest if using. Continue until all are fried.
Baked method (alternative)
Preheat oven to 400°F (200°C). Lightly brush or spray both sides of wonton triangles with oil, arrange in a single layer on a baking sheet. Bake 6–10 minutes, flipping once, until golden and crisp. Season immediately with salt and lime zest.
Let chips cool to room temperature so they stay crisp.
Assembly
Spoon the poke into a shallow bowl or small serving dish. Arrange wonton chips around or on the side for scooping. Add pickled ginger on the side or atop the poke. Finish with extra sesame seeds, furikake and a small squeeze of lime if desired.
Serve immediately so wonton chips remain crisp. Leftover poke (without chips) can be refrigerated up to 24 hours; stir before serving.