Ahi Tuna Poke:
2 lbs. sushi grade ahi tuna, cut into 1/2" cubes
2-3 scallions, chopped
2 tbsp. minced sweet or red onion
2 tbsp. finely chopped fresh cilantro
1 tbsp sesame oil
3 1/2 tbsp. soy sauce
1 tbsp. soy paste
2 tsp. honey
1 tsp. white sesame seeds
1 ripe avocado, cut into 1/2" dice
2-3 tsp. lemon juice
1 English or hothouse cucumber, cut into 1/2" dice
1 head butter lettuce, leaves separated, rinsed, and patted dry
1/4 cup sour cream
1 tbsp. wasabi paste
Sriracha Hot Sauce
White & black sesame seeds, for garnish
1/2 pkg wonton skins (round or square)
Oil for frying
1. Combine all the ahi tuna poke ingredients together in a bowl; cover and refrigerate until ready to use. Of course it's best to eat the poke asap, but if you want to make ahead, it'll keep fine overnight in the frig.
2. Place the diced avocado into a small container/bowl; combine gently with lemon juice, cover, and refrigerate until ready to use.
3. Place the diced cucumber into a small bowl/container; cover and refrigerate until ready to use.
4. Make the wonton tacos: pour oil into a medium pot or deep fryer to about 4" in depth. Heat over medium high heat until temperature is about 350F. Add a few wonton skins at a time (don't overcrowd) and cook for a few seconds on each side - these guys brown VERY quickly. I use either tongs or a taco molder gadget to shape the wontons while they're frying (see photos below). Remove at the fried wontons to a paper towel-lined plate to let drain. Repeat until you have about 20 wontons; let cool to room temperature.
5. Assemble the tacos: Fill each wonton taco with about 1 tbsp. of the ahi poke. Top each with a few of the diced cucumber and avocado; sprinkle with a few black and white sesame seeds. Wrap each taco on the outside with a butter lettuce leaf and serve with wasabi cream and Sriracha on the side or drizzled onto the serving platter. Serve immediately as these don't keep well (the filled wonton tacos will lose their crunch if made too far in advance).