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Nacho Ordinary Tuna Poke
I stumbled across this recipe on Nosh City in early 2021. As a pescatarian, I still try to limit my seafood intake to no more than four times per week, substituting in meat-free meals using beans or eggplant. If you have access to fresh ahi tuna, you will love these ahi tuna poke wontons.
I did make a few substitutions and changes in the cooking method based on my dietary restrictions (I am dairy-free) and also to save some time. It is an easy recipe to prep ahead too so you can chop all of your cold ingredients in advance and then make the eel sauce when you are putting together the recipe.
Where to Buy Quality Tuna Sashimi
I have a fish guy so I buy my ahi from him but The Fresh Market has great quality wild sashimi tuna steaks. They do occasionally put their approximately 5 oz. on sale. When they do, I will get the individually wrapped frozen ones. They dethaw in cold water in less than 5 minutes and are a lot easier to chop when they are not completely defrosted. Whole Foods sells a package of ahi tuna poke cubes at some stores that would save you time as well.
Ingredients
- Canola oil (I substitute olive oil)
- 1/2 package wonton wrappers
- 1 serving Ahi Tuna, diced
- 1/2 cucumber, diced
- scallions, diced
- sesame seeds
- 1/2 cup mayo
- juice of 1 lime
- 2 tsp Cholula
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1/2 cup white sugar
Instructions
- Heat the oil in a small saucepan, enough where the wontons will be submerged when dipped into the oil, over medium-high heat – the oil is hot enough when you stick a wooden spoon into it and tiny bubbles form around the handle.
- In another small saucepan, add the soy sauce, miring, and white sugar over medium heat and let it simmer until thickened, about 15 minutes
- Cut the wontons in half into triangles and begin working in batches to fry the chips a couple at a time until golden brown
- Remove chips and let cool on a paper towel-lined plate
- While you’re watching the frying chips and the eel sauce, begin to dice up cucumbers, tuna, and scallions
- Place chips into a bowl and sprinkle the tuna, scallions, and cucumbers on top
- Take mayo and whisk it with lime juice and Cholula – drizzle spicy mayo mixture over the nachos
- Remove eel sauce from heat and let cool then drizzle over the nachos
- Top with sesame seeds and enjoy
Changes I made
Substituted olive oil in place of canola oil.
Instead of frying the chips, we did ours in an air fryer, spraying them first with olive oil non-stick cooking spray.
Substituted dairy-free Greek yogurt (KiteHill) for mayonnaise and it was just as good.
This is a refreshing, light meal. While there is a fair amount of prep work, it is well worth the outcome.
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