**This post was originally published April 28, 2015. I updated the photos and recipe. The actual written words in this post remain the same.**
“Vacation, all I ever wanted
Vacation, had to get away
Vacation, meant to be spent alone”
Man, oh man do I NEED a vacation.
I am sure most of you reading this are nodding your head in agreement and thinking, “I feel you, girl”.
Since, like everyone else, Boy and I have obligations and cannot just pack a bag and jet set to a remote island, I started daydreaming (I do this often). I began to think about my favorite vacation to date, Hawaii. I was fortunate enough to have visited a few of their islands with my family, and it was one of the best two weeks of my life… pre Boy of course!
The people, the scenery, the lux hotels, the shopping, the canopy of stars at night, the white sand beaches, the turquoise water and the overall “laie-d” back feel (pun intended).
It was the vacation of a lifetime and one I will never forget. Especially the food. Boy-oh-boy-oh-boy! The food!!
To die for delicious!
Since I haven’t won the lottery (<— I should probably play first) and can’t afford a vacay to Hawaii, I decided to recreate a small piece of the islands in my kitchen. But, like always, with a No Spoon touch. 🙂
Tuna Poke Wontons with Mango Coulis.
Pronounced POH-kay and meaning “to slice or cut”, tuna poke is the Hawaiian version of tuna tar-tar.
You can find poke everywhere across the Hawaiian islands, literally. From to-go style convenience stores to high end restaurants, it is prepared daily, readily available, and completely delicious.
Fresh, a little salty (just like the ocean), sweet, savory, a smidge sour and a touch spicy. Served on a crispy, baked wonton, this poke is seriously scrumptious.
It will most definitely transport your taste buds to the tropical islands of Hawaii, sun screen not required.
Traditionally, it is served as you would like it, with numerous options for toppings. I made mine with tuna have included a small list of various topping options, but use your imagination.
You can make this poke with whatever seafood is your favorite and top it with whatever your heart desires!
I also served these two separate ways, as a single wonton with poke topping, and as a stack with two wontons and double servings of poke. I preferred the double stack, because ‘hellllooo!’ more crispy chips, more tuna poke and more toppings equals more deliciousness at once in my belly! But, serve them as you see fit. 🙂
I almost forgot to mention the mango coulis!
Shame on me!
Mango coulis is simply a fruit (or vegetable) puree used as a sauce. In this case I used mangos. I added a squeeze of fresh lime juice for acidity and sweetened it with a bit of brown sugar, to bring out their innate wonderful taste.
The mango coulis with the hawaiian flavored tuna is a magical combination, and one that must be tried! So regardless of how you top your tuna poke, I must insist (kindly of course) that you make the coulis, I pinkie promise you won’t regret it!
Join me in traveling to the beautiful beaches of the Hawaiian Islands via culinary transport by dicing up some fantastically fresh and delicious Tuna Poke Wontons.
Until next time, Cheers!
The Hawaiian version of tuna tar-tar, this tuna poke is served on baked wontons and finished with a sweet mango coulis. These are perfect for summer entertaining!
- Mango Coulis:
- 1 large Mangos – peeled, cored and roughly chopped
- 1 ½ tsp Lime Juice
- 1/8 tsp Salt
- 2 ½ tsp Light Brown Sugar
- ¾ tsp Sriracha , or more to taste
- Wonton Tortillas:
- 12 large wonton wrappers
- 1 TBS unsalted Butter – melted
- 1 tsp Vegetable Oil
- Tuna Poke:
- 1 Pound Sushi-grade Tuna – cut into ½’’ cubes (can substitute sushi-grade salmon)
- 2 TBS Sweet Yellow Onion – finely diced (about ¼ of a small onion)
- 2 TBS Scallions – thinly sliced (about 1 large scallion)
- ½ tsp Hawaiian Sea Salt (can substitute regular sea salt)
- ½ tsp Crushed Red Pepper Flakes , or more to taste
- 1 TBS Furikake Flakes
- 2 tsp Granulated Sugar
- 3 TBS reduced sodium Soy Sauce
- 1 tsp Ginger – grated
- 1 tsp Sesame Oil
- Optional Toppings & Add-in’s: Seaweed Salad, Avocado, Macadamia Nuts, Jalapeno, Salmon Roe
- Prepare the Mango Coulis: Place mangos, lime juice and salt in the bowl of a food processor. Process until almost smooth. Add in the brown sugar and Sriracha. Continue to process until completely smooth. Taste and adjust for seasoning. Transfer to a container with a tight fitting lid and refrigerate for at least 30 minutes to allow flavors to develop.
- Prepare the Wonton Tortillas: Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil for easy clean up. Combine butter and vegetable oil in a small ramekin. Use a 3 ½’’ – 4’’ cookie cutter to cut rounds out of wontons. (Optional. You can also leave them square) Transfer wontons to baking sheet. Brush butter mixture on both sides of the wontons. Sprinkle with sea salt. Bake for 6-10 minutes, or until golden brown, rotating pan halfway through cooking. Remove from oven, transfer to a wire rack to cool.
- Prepare the Tuna Poke: Combine the onion through the sesame oil in a medium sized mixing bowl. Add the cubed tuna and toss gently to thoroughly incorporate.
- Assemble the Tuna Wontons: Lay one baked wonton on a plate. Top with a heaping tablespoon of tuna poke. Garnish with desired toppings and drizzle with mango coulis.
- For Tuna Stacks: Repeat with one more wonton, tuna poke and toppings.
*Poke can be prepared in advance, covered and refrigerated for up to 3 hours.
*Poke will keep, stored in the refrigerator for up to one day (avoid using any lime juice on the mixture). However, it is best the same day.
*Tuna Poke can also be served as a dip. Bake wonton chips as directed and serve poke, chilled, in a bowl for guests to scoop as desired.
*You can substitute the tuna for any seafood you would like, as long as it is sashimi quality fish or cooked seafood. Try this recipe with crab, salmon, octopus, scallops, mussels, oysters, etc.
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