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