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How To Make Ahi Tuna Poke

The very last time I had this dish, it had been bundled into a picnic basket, made special by my auntie for a family picnic on the beach. We were mere inches away from the water, watching the sun set over Honolulu. To be quite honest, Hawaii was one of the last places I’d ever wanted to go. I always had dreams of trekking through India, Thailand, Africa, Israel, Egypt, Spain–but not Hawaii, but even though I was led there by a tragedy (family death), I’m glad I went to experience this idyllic, balmy paradise.
Ingredients
  Ahi tuna 1 Pound (sashimi grade)
  Red onion 1⁄2 , finely diced
  Ginger 1 Teaspoon, fresh grated
  Garlic 2 Clove (10 gm), crushed
  Avocado 1 , ripened
  Wonton wrappers 12
  Vegetable oil 1 Cup (16 tbs) (For deep frying)
For the marinade
  Soy sauce 2 Tablespoon
  Sesame oil 1 Tablespoon
  Rice vinegar 1 Tablespoon
  Agave/Honey 1 Tablespoon
  Sesame seeds 1 Tablespoon, toasted (preferaby black)
Optional
  Kukui nuts 1 Teaspoon (Optional)
  Green onions 1 Teaspoon (Optional)
  Tobiko caviar 1 Teaspoon (Optional)
  Serrano chili 1 Teaspoon (Optional)
Directions

MAKING
1. In a large bowl, pour soy sauce, sesame oil, rice vinegar, agave and toasted sesame seeds.
2. Rinse and pat the Tuna Steak dry and cut into 1/2" cubes, against the grain.
3. Place the Tuna, Onion, Ginger, and Garlic into the marinade bowl.
4. Season with salt and Pepper to taste.
5. In a pan with hot oil, fry the wonton wrappers until light brown in colour, remove and set aside to drain.
6. In a bowl, mash the avocado using fork and smear on cooled Wonton Crisps.
7. Top the fried Wontons with the Poke.
8. You can add all or some of the optional ingredients as per your choice.

SERVING
9. Serve immediately.

TIPS
You can also bake the wonton wrappers, in muffin tins.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Hawaiian
Preparation Time: 
20 Minutes
Cook Time: 
5 Minutes
Ready In: 
0 Minutes
Servings: 
12

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