Tuna Poke Wontons. The Hawaiian version of tuna tar-tar, this tuna poke is served on baked wontons and finished with a sweet mango coulis. They are perfect for summer entertaining, snack time or pile it on a bed of rice and eat this as a meal!
**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
OUR LATEST VIDEOSVacation, meant to be spent alone”
-The Go-Go’s
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!!
Fresh.
Fabulous.
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
This diced fresh tuna poke is a little salty (just like the ocean), sweet, savory, a smidge sour and a touch spicy.
Piled high and served on a crispy, baked wonton, this it is seriously scrumptious.
And, this poke will most definitely transport your taste buds to the tropical islands of Hawaii, sun screen not required.
What is tuna poke?
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.
Poke is very versatile, as it can be made with any variety of sashimi grade fish or cooked seafood… think salmon, scallops, octopus, oysters, etc.
How to serve tuna poke?
Traditionally, poke 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 these tuna poke wontons are served with a mango coulis!
Shame on me!
What is mango coulis?
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!
XOXO
Cheyanne
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How to make Tuna Poke Wontons with Mango Coulis recipe👇
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.
©No Spoon Necessary. All images and content are copyright protected. Please do not use any images without prior permission. If you want to republish this recipe please do not list instructions, instead link directly back to this post.
Love Poke!!! well I love tuna! this seems so damn fantastic, I can only image the taste!! way to go girl! amazed as each week!
Thanks Gaila! These are seriously delectable! Cheers, my friend!! xx
I love both tuna and mango (and that’s just horrible I haven’t made any mango donuts). Nice job, Cheyanne! P.S. I’ve sent a dozen of donuts. Please don’t hesitate to send something delicious back. If by any unknown reason they are not delivered, I’m not responsible for that. Send me something anyways.
P.P.S It’s my 3rd attempt to post my comment on here, but something didn’t work. Did I already break something or it’s just WordPress drives us crazy? 🙂 It could have been me in fact:)
Ben, (hold on, I have to get back in my chair… I fell out of it from laughing so hard…) First of all, Mango Donuts sound freggin’ amaze-balls. Do it. NOW! Then send them all to me 🙂 Second, tuna and mango is delicious together… you should use those two items in your fridge to make something like with those. Hmmm… like maybe this?! Third, What a weird coincidence, I have sent so many delicious filled packages your way, I lost count! Something must be up with UPS. Fourth, I don’t think you broke anything, I have been having a problem with WordPress on multiple people’s sites. So either there is a conspiracy against us, or it is just there service? Anyways, thanks for the giggles 🙂 Cheers, buddy!
I’m glad the previous comment sounded hilarious to you, but I was mostly serious. I often break something either at home or even on the Internet. Isn’t it weird I’ve been blogging just for a while and there are a number of issues pooped up? Every time, at kitchen, when something goes wrong and I pronounce something like “oh” or “don’t go to the kitchen for the next two hours!!”, the first thing I usually hear is ” What did your break again?” So unfair. So, I hope it’s not me being responsible for this havoc this time. Lastly, I’ve heard the post office workers on the borders have to scrutinize all the food being send. Perhaps, they’re a bit gluttonous too. We need doublecheck, thus send a doubled amount of food ASAP. Thanks.
Yup, I’m going to make donuts with some kind of soft mango marshmellows cream soon.
That sounds delicious… can’t wait to read that post, Ben 🙂
Oh my goodness! These look so delicious, Cheyanne! Great pictures and recipe. I can’t wait to try it!
Thank you so much, Lauren for the kind words and stopping by! If you do try these, I hope you enjoy them as much as we did! Cheers 🙂
These look just perfect!
Thank you so much 🙂
These are gorgeous! Everyone would love some of these for appetizer! Love the idea of adding sweet mango to the poke too. Bookmarking and pinning!
These make a terrific appetizer because they are light enough to not fill you up completely… as long as you don’t eat a dozen of these or a bowl full of just the poke like I did 🙂 opps! The mango with tuna is seriously delicious.. I highly recomend trying it! Thanks for the nice words, stopping by, bookmarking and pinning! Cheers, girlie. Wishing you a wonderful weekend!!
Oh my gooooooooodness nothing ever looked more delicious than this. I am obsessed with anything made with raw tuna, and these flavors sound so perfect! I am STARVING and these are making me drool.
Annie- I’m obsessed with raw anything, especially tuna.. its so meaty, yet tender and totally devine! The flavors of Hawaiian poke are terrific… wish I could take credit for that one. 🙂 Drooling is good, starving is not… I visit your food blog, so I KNOW you have some terrific food at your place! Go eat something lol! Cheers, chickie!
Okay…I’ve never been a sushi person, well, actually there’s been one time – but I’m certain the seafood was cooked and it was rolled in potato chips so I’m not sure that counts. So…have never had raw tuna, even though hubby and I vacationed in Maui about 18 years ago – still no raw anything…however – your description here has me wanting to try it! And your pictures…forget about it! I had to pin it twice! This rocks, my friend! I am very impressed!!
Annie, you aren’t a sushi person?! Hmmmm.. if I didn’t adore you so much, I might have to reconsider our foodie friendship. But you get a free pass and are forgiven, but just this once 😉 I have GOT to hear about cooked seafood rolled like sushi in potato chips!! That actually sounds seriously clever and scrumptious! Maui is gorgeous, isn’t it? Wish I could go back there… I definately fell in love with the islands of Hawaii. I can’t believe you didn’t try anything raw! You have got some seriously stubborn willpower going on! I’m stubborn, but lack much will power when it comes to food. If you aren’t a fan of raw tuna, add some lime juice to the poke “dressing” and let the tuna marinate in it for a bit in the fridge to slightly “cook” the fish… maybe that is something you will actually like? Or you could simply sear the tuna before dicing it and mixing it with the poke sauce… that would be quite delish as well! Either way, Thanks for the kind words, as always 🙂 Cheers, my friend!! (oh and thanks for pining twice! *blushing*)
I wish I could tell you I’ve tried raw tuna since the first time you posted this gorgeous recipe… Your update is stunning!! Hope your day is great! xoxo
These look so delicious and refreshing! I love tuna and mango and sriracha is my favorite condiment. What a great sweet and spicy sushi combo! Can’t wait to serve these at my next dinner party. Keep the tasty recipes coming.
Megan- These poke wontons are both delicious and refreshing. Plus they are so much cheaper to prepare then going out for sushi, which is always a winner in my book! Makes me so happy to hear you might serve these at your next dinner party, Yay! If you do, I hope you and your guests love them as much as I do. Thanks for the kind words and putting a smile on my face 🙂 Cheers!!
This recipe will definitely make an appearance during the summer at our house Chey! Tom goes tuna fishing a few times over the summer and every once in a while he’s lucky enough to come back with one. I’m not a tuna girl, but all my friends at the beach are and I know they’d love this! Happy weekend!
Yay for updating old posts! I’ve been doing that a lot lately, and it’s nice to see how improved my photography skills have gotten! These wontons are seriously SO gorgeous, Cheyanne! I’ve never had a poke kind like this before, so I’m loving this. And that mango topping is perfection! Definitely a delicious summer dish that I want to be snacking on ALL season long! Pinning! Hope you have a wonderful weekend, friend!
Girl! I do feel you. Vacations for all 🙂 These look to die for! I am dying to see Hawaii – especially as it is sleeting and the temp is around 5C right now. Sunshine, beach and poke yes please! your vacay there sounds amazing.
I’m all about a vacation that doesn’t require me to fly anywhere :). These looks absolutely divine! And so fancy, no one would believe I made them! I’d love a few of these with an umbrella drink right about now. We’re on vacay right? So 7:15 a.m. is totally happy hour. Have a great weekend, Cheyanne!
I love your site’s new look — it’s so fresh and pretty! Since I missed these back in 2015 I’m glad that you’re reposting them now. These little bites pack some serious flavor and I want to just make a batch of that mango coulis and dig in with a spoon! These are the perfect appetizers for summer!
Oh my God, your pictures are amazing! I have never had anything like this but if I could reach throug the screen to get some, I would.
So glad you brought these beauties back! They look so tasty and refreshing and perfect for summer snacking! Pretty sure I’d snack on enough to make a meal 😉 Have a wonderful weekend my friend! XO
I do remember this recipe! Indeed, when I saw the first pictures, I immediately remembered you had posted some similar ideas. Few seconds later I decided I would say something nice in my comment, something like that: “Chey, you’re the queen of fancy appetizers and wontons”. Then I saw your statement saying you’ve just updated the old post (OMG, so much brain activity in my head for a couple of seconds. On Thursday. hah), and everything cleared up. But you know what? You’re the queen of fancy appetizers! Beautiful pics here.
Thanks for this post, Cheyanne- I have some old posts that I want to take new pictures for but I wasn’t sure how to do it. Now I know! Gorgeous photos, girl!’
Oh la la! I didn’t see the original version of this, but this looks deadly! There’s a local restaurant that serves tuna with avo and wonton chips…it’s good, but nearly as fancy pants as this beauty. Love that mango coulis too. It’s the icing on the cake or, er, sauce on the wontons?? So good – perfect summer time weekend eats! Have a good one, Chey! xo
What a blast from the past! How lucky are we that you came in and updated these pics and recipe? 🙂 (Cuz GURL, that’s A LOT of work, shoot…) I have to say, Chey… I have two sisters and a momma who would just about do anything to have a HUGE platter of these in front of them! <– Are you working on folks in preparation for joining the fam? <3 <3 Just, ya know, throw in a spicy sunset margarita for me, while you're at it. 😉 Hoping that you and Boy get to go back to Hawaii some time in the near future (maybe, say… next week???) 😉 Meanwhile, loving these photos as usual! Pinned, duh. P.S. I miss you MORE! And that's final!!! <3 <3
These are just beautiful and mouth watering. Tuna + Mango = taste bud happiness!! Plus I like the crunch of the wonton to contrast the softness of the tuna. I thought to re-photograph some of my older stuff. Do you delete the original post? Take care.
Oh wow – what a gorgeous appetizer! I saw this on IG last night and was blown away – so exquisite – loving those wonton “chips” and mango coulis with lime – and love the serving options – though am partial to the stacked one myself cos like you said I “”‘hellllooo!’ more crispy chips, more tuna poke and more toppings equals more deliciousness at once in my belly!”
So glad you reshared this one – hope you and boy have a wonderful weekend! xoxo
Oh my-my! These tuna poke wontons look so adorable delish, Cheyanne! Mango and tuna are such a lovely combo. And you stunning pictures are making them more desirable. and recipe. I can’t wait to try it! I bet they taste as delicious as they look.
This looks so delightful. I love how you have such an incredible range with your cooking. I have never heard of furikake flakes. YUM! And mango coulis to top it off! I love sushi, so thanks for this incredible appetizer.
This may be an old post but it’s new to me! Thanks for all the background info! I seriously want to stuff my face with these…but they look so classy, I would have to refrain from going TOO crazy. Have a great weekend!!
I just got back from vacation and I need another one ASAP! I’m always a little nervous to make poke at home, what if I mess it up, or the quality isn’t what it should be, I’m serious it really freaks me out. But if you think I can pull if off I’m totally willing to try. I’ve never made Mango Coulis, actually I’ve never made any coulis before. guess its time to change all that.
That looks yummy and delicious. Tuna and mango combination is something that I have to try.
Okay you knocked it out of the park here, Cheyanne! You have me drooling over here. I love tuna poke and those little round wonton crisps are genius!