TUNA POKE IN CREAMY SRIRACHA SAUCE

Appetizers|Asian|Seafood

Ingredients

2 pounds sushi grade ahi tuna steaks

½ cup sriracha mayo*

2 teaspoons soy sauce

2 teaspoons sesame oil

1 tablespoon oyster sauce

1 tablespoon brown sugar

1 cup edamame beans

½ cup scallions, chopped

½ cup fresh cilantro leaves, chopped

2 teaspoons black and white sesame seeds (plus more for garnish)

1 avocado, chopped into ½” dice

2 tablespoons fresh lime juice

1 package wonton wrappers

Vegetable or canola oil for frying

Instructions

Chop the tuna into ½” dice and place it in a large bowl. Pro tip – It is easiest if you place the tuna in the freezer for 30 minutes before cutting which will make them firmer and easier to cut.

Combine the sriracha mayo, soy, sesame oil, oyster sauce, and brown sugar in a small bowl and whisk until smooth. Add the sauce to the tuna and mix to combine.

Add the edamame, scallions, cilantro, sesame seeds, and avocado to the tuna. Squeeze/pour the lime juice over the avocado (this will help to keep it from browning). Mix everything together until well combined. Refrigerate until ready to serve.

To make the wonton chips, heat about 2-3” of vegetable or canola oil in a large deep skillet (you can also use a deep fryer if you have one) to 350 degrees. Cut the wonton wrappers in half to make triangles. Place them in the oil and fry for 1-2 minutes on each side until golden brown. Watch them closely because they cook quickly! Place them on a wire cooling rack over paper towels to drain. Season immediately with salt.

Serve the poke cold garnished with more sesame seeds and cilantro leaves. Chips on the side!

*You can make your own sriracha mayo by combining ½ cup mayo and 2 tablespoons sriracha sauce.