Poke with tuna and crispy chips
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
If you're looking to impress your guests with an exotic appetizer, serve a refreshing Hawaiian poke salad made with raw tuna and vegetables marinated in a spicy dressing. In addition to chunks of fresh tuna, the salad also includes cucumber slices, sweet onion, and jalapeño rings (the peppers can be seeded to tone down the heat, or added with the seeds for a bold and unforgettable flavor). The whole thing is drizzled with a soy sauce and rice vinegar dressing and marinated for a few minutes in the refrigerator. Serve the salad well chilled, and for a fancier look, garnish each serving with triangles of deep-fried wonton chips.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.9 kg sushi-grade yellowfin tuna, cut into 1 cm cubes.
- 1/4 of a large sweet onion, thinly sliced
- 1/4 cucumber, halved and thinly sliced (about 1 cup)
- 1 jalapeño, thinly sliced
- 1/4 cup soy sauce
- 2 tbsp. l. rice vinegar
- 1 tbsp. peeled and grated ginger root
- 1 tsp. sambal-olek
- 1 tsp. dark sesame oil
- 1 tbsp. l. brown sugar
- 4 green onions, chopped
- Vegetable oil, for deep-frying
- 8 wonton dough sheets, cut into triangles
- Coarse salt
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Recipes with similar ingredients: tuna, jalapeno pepper, cucumbers, sambal olek, rice vinegar, ginger root, soy sauce
Cooking the dish according to the recipe:
- Combine tuna chunks, onion, cucumber and jalapeño in a large bowl.
- Using a blender, blend the soy sauce, vinegar, ginger, sambal oelek, sesame oil, and brown sugar, scraping down the sides, for 1 minute. Pour it over the tuna and stir. Refrigerate for 15 minutes.
- Meanwhile, prepare the chips. Heat 2 inches of vegetable oil in a Dutch oven until a deep-fry thermometer reads 175°C (350°F). Working in batches, fry the wonton batter until golden brown, about 2 minutes. Transfer to paper towels to drain; sprinkle with salt.
- Divide the poke into individual bowls or ramekins. Top with green onions and garnish with chips.
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