Tuna Poke Wonton Bowls
- 2.5 lb. Harbor Banks® Tuna Loin or Seared Yellowfin Tuna Slices
- 1 c Ponzu Poke Marinade
- 1 tsp. Monarch® Red Pepper Flakes
- 1 T Pacific Jade® Rice Wine Vinegar
- 1 pk. Wonton Wrappers
- 1 c Shelled Edamame Soybean
Dice raw or seared tuna into 1/2"-size dice and combine with shelled edamame. Combine ponzu marinade base with red pepper flakes and rice wine vinegar.
Cut wonton wrappers into a triangle shape. Deep-fry at 325°F until golden and crispy – approximately 1-2 minutes. Drain on Monogram® All-Purpose Flax Towel and hold for service.
Gently fold in poke marinade to tuna dices. Portion in vessel and garnish with a wonton chip.
Yield: 25 portions