Ahi Tuna Loaded Nachos Poke Nachos With Wonton Chips Recipes
POKE NACHOS
Provided by Food Network
Time 25m
Yield 1 serving
Number Of Ingredients 9
Steps:
- Heat oil in a deep-fryer to 325 degrees F.
- Cut wonton wrappers in half diagonally.
- Fry wrappers until golden brown.
- Mix tuna, mayo, sriracha, masago, salt and sesame seeds in large bowl.
- Place wonton chips on a serving platter. Spoon spicy poke mixture on top of the chips. Top with aioli and sprinkle on furikake.
TUNA POKE WITH WONTON CHIPS
Steps:
- Place a medium bowl in the refrigerator. Heat 2 to 3 inches of vegetable oil in a small saucepan to 350 degrees F. Fry the wonton wrappers in batches over medium-high heat, until golden brown and crisp, 15 to 20 seconds on each side. Remove the wonton chips with tongs or a slotted spoon and drain on a wire rack set over paper towels; sprinkle with salt. Set aside.
- Place the hot water in a small heatproof bowl, sprinkle in the seaweed and let it reconstitute, about 5 minutes. Rinse the seaweed under cold water. When cool enough to handle, squeeze out the excess water with your hands and let drain in a fine-mesh sieve.
- Meanwhile, cut the tuna into tidy 1/2-inch (12-millimeter) cubes and transfer to the chilled bowl to keep the raw fish cold. Add the seaweed, onion, sesame oil, chile flakes and soy sauce. Fold very gently with a large spoon, like you're folding egg whites, until the tuna poke is well combined.
- Top each wonton chip with about 2 tablespoons of the tuna poke. Garnish with the sesame seeds and scallions and serve right away.
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- Pat dry the tuna with a paper towel. Add sesame seeds all over. I like to pat it in to make sure its adhered well. Heat a large sauté pan or griddle on high heat. Add the olive oil and heat through. Once the olive oil and pan are heated, sear the tuna on each side for about 1 minute. If you prefer the tuna to be a little more cooked, sear the sides as well for 30 seconds aside. Don’t overcook it.
- In a cast-iron skillet or pot over medium heat, add enough extra light oil (you can use vegetable oil instead) to fill about an inch up the pan. Heat oil to 350°F, then working a few wontons at a time, add to the skillet and fry on both sides, about 30 seconds total. Do not add too many at a time or it will crowd the pan. Remove wontons to a paper towel-lined plate to drain. Continue until all the wontons have been fried. Set aside.
- Preheat the oven to 350 F. Slice the wonton wrappers in half, from corner to corner, to create two equal-sized triangles from each one. Place the wonton triangles onto a baking sheet lined with a baking rack. Use a pastry brush, gently paint the top of each wonton triangle. (Alternatively, just spray the triangles with baking spray if you want.) Bake for 10-12 minutes until golden brown. Remove from the oven, and set aside to cool.
- In a small bowl, whisk the mayonnaise, lime, and sriracha together until thoroughly combined. Cover and refrigerate until ready to use.
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