1 large Mangos – peeled, cored and roughly chopped
1 ½ tsp Lime Juice
⅛ tsp Kosher Salt
2 ½ tsp Light Brown Sugar
¾ tsp Sriracha, or more to taste
12 large wontons
1 TBS unsalted Butter – melted
1 tsp Vegetable Oil
Sea Salt, to taste
1 Pound Sushi-grade Tuna – cut into ½’’ cubes (can substitute sushi-grade salmon)
2 TBS Sweet Yellow Onion – finely diced (about ¼ of a small onion)
2 TBS Scallions – thinly sliced (about 1 large scallion)
½ tsp Hawaiian Sea Salt (can substitute regular sea salt)
½ tsp Crushed Red Pepper Flakes, or more to taste
1 TBS Furikake Flakes
2 tsp Granulated Sugar
3 TBS reduced sodium Soy Sauce
1 tsp Ginger – grated
1 tsp Sesame Oil
Optional Toppings & Add-in’s:
2 ounces Seaweed Salad
1 Avocado – diced
¼ Cup Macadamia Nuts – roughly chopped
½ Jalapeno – cut into rings
2 oz. Salmon Roe
½ tsp Sesame Seeds
Prepare the Mango Coulis: Place mangos, lime juice and salt in the bowl of a food processor. Process until almost smooth. Add in the brown sugar and Sriracha. Continue to process until completely smooth. Taste and adjust for seasoning. Transfer to a container with a tight fitting lid and refrigerate for at least 30 minutes to allow flavors to develop.
Prepare the Wonton Tortillas: Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil for easy clean up. Combine butter and vegetable oil in a small ramekin. Use a 3 ½’’ – 4’’ cookie cutter to cut rounds out of wontons. (Optional. You can also leave them square) Transfer wontons to baking sheet. Brush butter mixture on both sides of the wontons. Sprinkle with sea salt. Bake for 6-10 minutes, or until golden brown, rotating pan halfway through cooking. Remove from oven, transfer to a wire rack to cool.
Prepare the Tuna Poke: Combine the onion through the sesame oil in a medium sized mixing bowl. Add the cubed tuna and toss gently to thoroughly incorporate
Assemble the Tuna Wontons: Lay one baked wonton on a plate. Top with a heaping tablespoon of tuna poke. Garnish with desired toppings and drizzle with mango coulis.
For Tuna Stacks: Repeat with one more wonton, tuna poke and toppings.
*Poke can be prepared in advance, covered and refrigerated for up to 3 hours.
*Poke will keep, stored in the refrigerator for up to one day (avoid using any lime juice on the mixture). However, it is best the same day.
*Tuna Poke can also be served as a dip. Bake wonton chips as directed and serve poke, chilled, in a bowl for guests to scoop as desired.
*You can substitute the tuna for any seafood you would like, as long as it is sashimi quality fish or cooked seafood. Try this recipe with crab, salmon, octopus, scallops, mussels, oysters, etc.