New recipes

Ahi Tuna Wonton Crisps

Ahi Tuna Wonton Crisps

The best thing about this recipe, is that your guests will enjoy sushi-grade tuna without any extra costs to you. It calls for the tuna to be diced up into 1/8-inch cubes, so ½ pound of quality tuna goes a long way.

Ingredients

  • 8 wonton wrappers, cut into 4 squares
  • Canola oil, for frying
  • 1/4 Cup soy sauce
  • 2 Tablespoons sesame oil
  • 2 Tablespoons Worcestershire sauce
  • 1 Teaspoon sambal
  • 1/2 Pound ahi, sashimi grade A, cut into 1/8-inch dice
  • 2 Tablespoons wasabi powder
  • 1 Tablespoon hot water
  • 1/4 Cup mayo
  • Chopped chives or cilantro, for garnish

Servings12

Calories Per Serving215

Folate equivalent (total)30µg8%


Ahi-Tuna Wonton Crisps

We’re humongous fans of the fresh and delicious ahi-tuna poke bowls! It’s so easy to make and INSANELY gorgeous to look at! My child is a hardcore sashimi fan, so the poke bowl which is a combination of marinated raw tuna with an assortment of healthy vegetables makes a regular appearance during lunch!

Today’s foodie trivia: “Sashimi” is not the same as “sushi.” Sashimi is thinly sliced raw meat – usually fish, served without rice. Sushi however, is NOT raw fish, but the serving of vinegared rice with other ingredients, which may or may not include raw fish.

Anyway… sometimes (not always… rarely happens, but it does) we don’t really want an entire bowl of food to chow on. Which is why these Ahi tuna and Avocado Wonton Crisps make such perfect snacks / light meal!

Marinated Ahi Tuna, avocados, some wonton wrappers… and you’re ready to go! To be honest, we usually end up eating more than a serving of a poke bowl, but whatev… it’s soooooo yummy!

I know you want to lick the screen! It’s ok… I won’t think you’re weird at all.


Hawaiian Ahi Poke with Wonton Crisps


Learn how to make this easy and delicious Hawaiian ahi poke recipe from the Kenmore in-house Chef Kari Karch!

Preparation

Ingredients

  • 2 pounds fresh or sashimi-grade Ahi tuna steaks , cut into bite-size pieces
  • 1/2 cup soy sauce or liquid aminos
  • 3/4 cup chopped green onions , (tops included)
  • 2 tablespoons sesame oil
  • 1 tablespoons grated fresh ginger
  • 1 (or 2) chili pepper , cored, seeded, and finely minced
  • Coarse salt to taste
  • 1/3 cup chives
  • 1/4 teaspoons sriracha sauce
  • 1 tablespoons toasted sesame seeds
  • 1 package of wonton skins
  • Peanut oil for frying

Directions

Heat enough oil in a heavy-bottom pot to 350*. Cut wonton skins into triangles and fry a couple at a time till golden. Drain on paper towel.

Slice ahi tuna into tiny bite-size pieces.

In a large bowl, combine tuna, soy sauce, chives, green onions, sesame oil, ginger, chili peppers, salt, sesame seeds, sriracha sauce, salt & pepper to taste and mix lightly.


These not-your-average nachos take a few extra steps to create than the traditional Mexican nachos, but I promise it’s worth it!

  1. Make the spicy mayo: Add all of the spicy mayo ingredients to a small bowl and whisk to combine. Place the sauce in the fridge until you’re ready to use, or add it to a jar and refrigerate overnight.
  2. Prepare the tuna: Pat the tuna dry with a paper towel, then sprinkle sesame seeds all over. Heat a large pan or griddle on high heat, then add the olive oil. Sear the tuna on both sides for about 1 minute, then move it onto a cutting board and slice it into ½ – 1” cubes. Toss it in a bowl with soy sauce and refrigerate.
  3. Prepare the wontons: Slice the wonton wrappers in half, from corner to corner, to create two equal-sized triangles from each one.
  4. Fry the wonton strips: In a cast-iron skillet or a pot over medium heat, add enough light oil to fill about an inch of the pan. Once the oil is heated to 350ºF, fry 2 or 3 wonton strips at a time for about 30 seconds on both sides. Remove the fried pieces and place them on a paper towel-lined plate.
  5. Put the nachos together: Spread the wonton chips out on a large platter. Top with the avocado and tuna. Drizzle with the spicy mayo, cilantro, green onion, and jalapeños. Serve immediately.

Baked wonton instructions

Preheat your oven to 350ºF and place the wonton pieces on a baking sheet lined with parchment paper. Brush both sides of each piece with a little oil or spray with cooking spray. Bake for 10-12 minutes until golden brown, then remove and set aside to cool.


AHI TUNA TARTARE ON WONTON CHIPS

The only raw fish I’ll eat is ahi tuna. It’s cause my tastebuds aren’t refined to appreciate all those other fishes. Please try out this recipe cause it’s really that good. If not, more for me…although that didn’t really make sense. Sorry. Anyway, I’ll usually make this for a catering gig cause my clients always go crazy for it.

Tuna Tartare:
2 tablespoons soy sauce
1 tablespoon mirin
1 tablespoon honey
1 teaspoon sesame oil
1 teaspoon olive oil
1 teaspoon black sesame seeds
1 tablespoon unseasoned rice vinegar
1 tablespoon lime juice
1 ½ teaspoons wasabi paste
½ teaspoon sea salt
1 teaspoon fresh ginger, minced
1 teaspoon garlic, minced
2 tablespoons green onion, finely chopped
2 tablespoons cilantro , finely chopped
1 tablespoon shallot, finely chopped
1 each avocado, cut into 1/4-inch dice
1 cup English hothouse cucumber, seeded and cut into 1/4-inch dice
8 ounces sushi-grade tuna, cut into 1/4-inch dice

Wonton Chips
20 each wonton wrappers
½ cup vegetable oil
1. Mix first 15 ingredients together to blend.
2. Gently toss in cucumber, tuna, and avocado to combine.
3. Re-season with sea salt if necessary.
4. For the wonton chips, cut each wrapper diagonally to form two triangles.
5. Heat the oil until hot and fry each chip until it turns into a light golden color. Drain on paper towels and serve with the tuna tartare.


Furikake Wonton Crisps

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.

It’s hard to find chips that pair well with Polynesian-style Ahi Tuna Poke, so we made our own using wonton wrappers, salt, vegetable oil, and furikake (a mixture that may contain toasted sesame seeds, crushed and toasted nori, dried and ground fish, sugar, and salt).

What to buy: Furikake can be found at most Whole Foods, gourmet grocery stores, or online.


Laura’s Best Recipes

Cut square wonton wrappers into four round(ish) pieces. I use pinking
shears so they look more home spun. Scissors OK too.

Place them on a cooking sheet and lightly brush with more sesame oil.
Lightly. Then, sprinkle them with sesame seeds .

Bake for 5 to 8 minutes or until brown and crispy. Watch them as they
burn easily.

Store in airtight container. Use within 2 days.

Fresh pea pods , carrots, jicama(equal parts), a little napa cabbage. Cut all of these vegetables into
match stick shape 1 to 1 1.2 inch length. Toss all and add lots of cilantro.

4 parts mayo, 1 part dijon mustard , 2 tbsp honey, tiny bit of orange
zest, and couple of splashes red wine vinegar (all to taste._

Generously salt and pepper Ahi, and grill on hot BBQ or range grill
searing on both sides, rare in center.

Make a mixture of soy and wasabi to taste

Lightly dress the slaw, and top each crisp with slaw, a slice of Ahi
and then top Ahi with the wasabi/soy mixture. Sprinkle more sesame
seeds in slaw or on top of Ahi if you want.


About This Recipe

Quick Overview

  • 7 ingredients
  • 20 minutes
  • 3 steps (Bake Wonton Chips + Slice & Dice Toppings + Assemble)

What do Spicy Ahi Tuna Wonton Nachos taste like?

The ahi tuna, creamy avocado, rich spicy mayo and fresh peppers and herbs make the perfect combination of flavors which is then stacked on top of a golden crunchy wonton chip.

Of all the nachos out there, this recipe is one of my favorite ways to eat nachos. Bold statement, I know.

If you’re unsure about eating raw tuna, don’t be! It doesn’t taste fishy at all and if it does, don’t eat it! It is smooth and firm but not chewy. Almost like a really tender steak that is perfectly cooked. I could eat raw tuna all day. It is so good!

When to make wonton nachos?

Since this is a quick and easy recipe, I use it for parties and for a quick dinner or appetizer at home. PARTY TIP: Serve the wonton chips next to the bowl of the toppings so guests can serve themselves.


Laura’s Best Recipes

Cut square wonton wrappers into four round(ish) pieces. I use pinking
shears so they look more home spun. Scissors OK too.

Place them on a cooking sheet and lightly brush with more sesame oil.
Lightly. Then, sprinkle them with sesame seeds .

Bake for 5 to 8 minutes or until brown and crispy. Watch them as they
burn easily.

Store in airtight container. Use within 2 days.

Fresh pea pods , carrots, jicama(equal parts), a little napa cabbage. Cut all of these vegetables into
match stick shape 1 to 1 1.2 inch length. Toss all and add lots of cilantro.

4 parts mayo, 1 part dijon mustard , 2 tbsp honey, tiny bit of orange
zest, and couple of splashes red wine vinegar (all to taste._

Generously salt and pepper Ahi, and grill on hot BBQ or range grill
searing on both sides, rare in center.

Make a mixture of soy and wasabi to taste

Lightly dress the slaw, and top each crisp with slaw, a slice of Ahi
and then top Ahi with the wasabi/soy mixture. Sprinkle more sesame
seeds in slaw or on top of Ahi if you want.


Ahi Tuna Wonton Crisps - Recipes

The spread and crisps can be made ahead, so this appetizer comes together fairly quickly just before serving. Baking the won tons skins instead of frying them minimizes the amount of oil and keeps the crisps from curling up. The meaty tuna — lightened by the puree — pairs well with brut rose sparkling wine and lighter-style Pinot Noir.

Edamame Spread:

  • 8 ounces frozen shelled edamame
  • ½ teaspoon finely chopped garlic
  • 1 tablespoon rice vinegar, to taste
  • 6 tablespoons canola oil, or as needed
  • Kosher salt to taste

Won Ton Crisps:

  • 12 (square) won ton skins (see Note)
  • Canola oil, or pan spray
  • Kosher salt, to taste
  • 1 6- to 8-ounce rectangular block of sushi-grade ahi tuna
  • Canola oil, as needed
  • Kosher salt and black pepper
  • Japanese seaweed and sesame seed furikake (see Note)
  • Vegetable oil as needed

Garnishes (optional)

For the edamame spread: Cook the frozen edamame according to package directions. Drain well. Add the garlic and vinegar to a food processor and pulse to combine. Add enough oil to make a fairly smooth, moderately thick paste. Season to taste with salt. Cover and refrigerate, but bring to room temperature before serving. The puree can be made 1 to 2 days ahead. Makes about 1 ½ cups. Save leftovers for another use.

For the crisps: Preheat the oven to 375°. Cut a dozen won ton skins in half diagonally. You will have extra crisps, which are good to have on hand in case of breakage. Save the remaining won ton skins in the package fo another use.

Place the won ton triangles on a rimmed baking sheet. Brush with oil or lightly coat with pan spray sprinkle with salt. Bake until golden brown, about 6 minutes. Cool thoroughly, then place in an airtight container or plastic bag. These can be made a day ahead. Makes about 2 dozen.

For the tuna: About 2 hours before serving, season the tuna with salt and pepper to taste roll all sides in the furikake, pressing it onto the tuna.

Heat a small nonstick skillet over medium-high heat coat lightly with oil. Add the tuna and sear on all sides, about 10 seconds per side. Clean out the pan as needed between searing each side if any loose furikake flakes start to burn.

Remove the tuna from the skillet and place the tuna in the freezer to thoroughly chill and partially freeze, which makes it easier to slice evenly, about 45-60 minutes.

To assemble: Remove the tuna from the freezer and slice it about &frac18-inch thick. Spread about 1 ½ teaspoons of the edamame mixture on each won ton crisp top with a slice of tuna and a light sprinkle of salt, then garnish as desired.

Note: Packaged won ton skins are located near tofu in the refrigerator case of most markets. Furikake — a Japanese condiment — can be found in Japanese markets and some Asian grocers.


Watch the video: Ahi Tuna Cone Appetizer: A Variety of Flavors (October 2021).