With Hawaiian cuisine trending in 2016, this dish (pronounced poke-ay) is a great way to embrace the gorgeous flavours of the Pacific Isles. It’s a very traditional way to prepare top-quality tuna, and the gentle melding of Asian influences is a perfect complement for the fish. It’s normally eaten spooned onto deep-fried wontons, but these oven-baked versions are healthier and easier to prepare. Kept properly chilled, this make-ahead dish is a perfect picnic item or appetizer for an outdoor meal.
INGREDIENTS
For the wonton crisps:
1 package of wonton wrappers
(find them in the produce section)
canola oil
For the poke:
2 lbs (900 g) sushi-grade Ahi tuna
1/2 cup (125 mL) soy sauce
2 tbsp (30 mL) water
1 tbsp (15 mL) sesame oil
1/4 cup (60 mL) finely minced
sweet onion
2 tbsp (30 mL) finely minced
ginger root
1/4 to 1/2 tsp (1.25 mL to 2.5 mL)
finely minced Thai Chili pepper
2 tbsp (30 mL) finely chopped macadamia nuts
3 tbsp (45 mL) green onion tops, finely sliced on the diagonal
1 tbsp (15 mL) toasted sesame seeds
METHOD
To make the wonton crisps, preheat oven to 375F.
Cut 3-inch wonton wrappers into halves on the diagonal (creating two triangles out of each square wrapper). If using the larger 6-inch egg roll wrappers, cut them into eighths on the diagonal.
Brush two baking sheets lightly with oil then place the triangles of dough in a single layer on baking sheets. Flip the wonton triangles over so both sides get a light coating of oil.
Bake for 5-7 minutes until golden and crispy. Watch them closely during the last few minutes of baking so they don’t overcook.
Remove from oven and place crisps on a wire rack to cool. Store in an airtight container at room temperature for up to one week.
To make the poke, cut tuna into small cubes (less than 1/2 inch). Place in a bowl.
Combine soy sauce, water, sesame oil, sweet onion, ginger root and hot pepper in a glass jar with a tight lid. Shake to combine well. Drizzle over tuna, stir gently, then cover and refrigerate mixture. Let tuna marinate for 1-12 hours, stirring occasionally.
When ready to serve, add macadamias, green onions and sesame seeds to marinated tuna. Stir gently to combine and serve with wonton crisps.
Serves 4- 6
Paula Roy
