TUNA MANGO TANGO POKE
Ingredients
The Poke:
⅓ cup soy sauce
2 teaspoons sesame oil
¼ cup rice wine vinegar
1 tablespoon olive oil
1 tablespoon fresh lime juice
2 tablespoons brown sugar, packed
1 tablespoon sriracha mayo
2 teaspoons white and black sesame seeds, toasted (plus more for garnish)
1-pound raw sushi grade ahi tuna steak, cut into ¾” dice
½ cup English cucumber, chopped
1 cup very ripe mango, chopped
½ cup edamame beans, shelled
1 avocado, chopped
¼ cup scallions
¼ cup cilantro leaves, chopped (plus more for garnish)
2 teaspoons black and white sesame seeds, toasted for garnish
The Wonton Chips:
1, 12-ounce package wonton wrappers
2 cups vegetable oil for frying
2 teaspoons salt
Instructions
Combine the soy, sesame oil, vinegar, olive oil, lime juice, brown sugar, sriracha mayo, and sesame seeds in a large bowl and whisk vigorously for 1 minute. Add the tuna and toss to combine.
Add the remaining poke ingredients and toss until everything is well coated.
Garnish with cilantro leaves and more sesame seeds.
To make the wonton chips, heat the oil in a large saucepan to 350 degrees. Stack the wonton wrappers and cut them in half diagonally to make triangles. Drop the strips into the hot oil in batches and cook, tossing with a spider or tongs, for about 1 minute until lightly browned. Remove to a wire rack placed over a baking sheet to cool. Season immediately with salt. If you have extra, these chips keep for a week in ziplock bags.
Serve the poke with chips on the side.
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