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The other weekend, we attended the Hula Hog Luau, which the beach club we belong to holds annually. Prior to the Luau, we invited a few of our close friends over for appetizers and cocktails. I served Thai food appetizers from our local Thai restaurant, but the biggest hit was this Ahi Tuna Poke + Sea-Salt and Pepper Wonton Crisps that I made. Everyone was pleased that the wonton crisps were baked instead of fried. I couldn’t have been happier with my choice of appetizer. No Hawaiian Luau is complete without the poke.
Purchase only sushi grade tuna. It does cost more, but is worth it for your taste and health. The cut tuna marinates in a poke sauce for an hour, however if it will be longer before you are going to serve, keep the tuna and marinade refrigerated separately and then combine an hour before you plan on serving. You can purchase toasted sesame seeds or quickly toast them yourself. I included the directions for toasting.
The Hula Hog Luau was loads of fun. We ate more Hawaiian food, danced the night away to an 80’s band, and took crazy pictures in an Airstream Photo Booth. So much fun, I’m already looking forward to next year’s Luau.
Ahi Tuna Poke+ Sea-Salt and Pepper Wonton Crisps
Serves 6
For the Ahi Tuna Poke:
1 ½ pounds ahi-grade tuna fillet
¾ cup reduced-sodium soy sauce
1 tablespoon Asian sesame oil
3 green onions, including green parts, thinly sliced
1 tablespoon peeled and finely shredded fresh ginger
1 Serrano Chile, seeded and minced
1-tablespoon sesame seeds, toasted
- Cut the tuna into ¾-inch cubes. Cover and refrigerate.
- Whisk the soy sauce and same oil together in a nonreactive medium bowl. Add the green onions, ginger, and chile. Add the tuna a toss well. Cover and refrigerate for 1 hour.
- Sprinkle with the sesame seeds. Serve chilled, with the bakes wonton chips.
To toast sesame seeds, in a small dry skillet over medium heat, cook the sesame seeds, stirring occasionally, until toasted, about 3 minutes. Transfer to a plate and let cool.
For the Sea-Salt and Pepper Wonton Crisps:
18 wonton wrappers, shaped in circles
Olive oil
¼ teaspoon sea-salt
1/8 teaspoon freshly ground black pepper
- Position a rack in the center of the oven and preheat to 375 degrees F.
- Arrange the wrappers closely together on a baking sheet, but do not let them touch. Brush the wrappers with olive oil. Combine the salt and pepper and sprinkle over the wrappers.
- Bake until the wrappers are crisp and golden brown, 6 to 8 minutes. Loosen the wrappers from the sheet with a metal spatula, then let cool completely.
Arrange several crisps against the poke and serve at once.
Nutrition Facts for the Ahi Tuna Poke:
Serving Size 172 g
Amount Per Serving
Calories 171
Calories from Fat 37
% Daily Value*
Total Fat 4.1g6%
Saturated Fat 0.9g4%
Trans Fat 0.0g
Cholesterol 50mg17%
Sodium 1104mg46%
Total Carbohydrates 3.8g1%
Dietary Fiber 0.7g3%
Sugars 0.7g
Protein 29.2g
Vitamin A 4%•Vitamin C 5%Calcium 5%•Iron 9%
Nutrition Grade C+
* Based on a 2000 calorie diet
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