From: Chef Dave Woolley. Yield: 32 1-oz. poke portions on 32 wonton triangles.
16 wonton wrappers, cut diagonally
1½ lb. sushi-grade ahi tuna, cleaned & trimmed, ½” dice
1 cup fresh California strawberries, ¼” dice
1 Tbsp. fresh chive, minced
1 Tbsp. fresh lime juice (from 2 medium limes)
2 Tbsp. soy sauce
1 tsp. fresh ginger, finely minced
1 Tbsp. toasted sesame oil
2 Tbsp. furikake seasoning
to taste, salt
as needed, micro greens or ½” chives to garnish
Fry wonton triangles according to instructions, then season with sea salt immediately after they come out of fryer. In a chilled bowl, add all ingredients except wontons and micro greens. Serve immediately on seasoned wonton crisps, about 1 oz. of poke per chip, topped with a few strands of micro greens or ½” chives. Do not premake the poke. Poke should be almost an a la minute item. Otherwise, acid from lime will turn this into ceviche.