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.