These Tuna Wonton Bites are bite-sized appetizers, but I like to call them “poke pies”. The wontons are topped with an Asian-spiced, raw tuna mixture that is known as poke in Hawaii.
Choosing sustainable seafood can be very confusing. Seafood Watch rates troll, or pole-and-line caught albacore and bigeye tuna as “Best Choice”. I also like Kona kampachi (Seriola rivoliana). Which isn’t really tuna but a type of jack species. It is often sold as Hawaiian Yellowtail and the best of it is sustainably farmed and harvested.
- 12 (4‑inch) wonton wrappers (cut into 48 (2‑inch) squared quarters)
- 1 tablespoon minced fresh lemongrass (white inner parts only)
- 1 tablespoon peeled and grated ginger
- 1 clove garlic (peeled and minced)
- juice of 2 limes
- 1 tablespoon rice wine vinegar
- 2 tablespoon prepared wasabi
- 1 teaspoon chili oil
- 3–4 tablespoon vegetable oil
- 1 pinch kosher salt (optional)
- 10 ounce sashimi-grade tuna (well chilled & cut into ⅓‑inch dice)
- 3 tablespoon minced red onion
- 3 tablespoon minced fresh chives
- 3 tablespoon tobiko
- 2 tablespoon black sesame seeds
- 2 tablespoon chopped fresh seaweed ( such as ogo, as garnish, optional)
Place oven rack in center position. Heat oven to 350 degrees F.
Turn four 12 portion mini-muffin tins upside-down, coat their undersides lightly with cooking spray. You may work in batches if you only have 1 or 2 muffin tins.
Arrange 2‑inch wonton squares on the raised portions of an upside-down muffin tin, so they drape uniformly and are not touching. The shape you are after is not so much a bowl as a slightly sloped plate. Place all 4 tins on a large baking sheet. Bake in the heated oven until crisp and golden, about 7 minutes. Let cool. The wonton crusts may be baked up to 3 days in advance stored in an airtight container at room temperature.
Put lemongrass, ginger, garlic, lime juice, vinegar, wasabi & chili oil into the bowl of a mini-food processor or blender. With machine running slowly pour in vegetable oil. Process until a thick emulsification forms, you might not use all the oil. Add a pinch of salt if needed. You may alternatively use a bowl, whisk and elbow grease if you prefer.
Put diced tuna, red onion, chives, tobiko, and sesame seeds in a large bowl. Fold gently until well incorporated. Add dressing a little at a time, gently folding the ingredients together until fish mixture is coated but not too wet. You might not use all the dressing. Save any extra for another use. Cover and refrigerate poke mixture until chilled, about 20 minutes.
Lay wonton crusts onto a serving plate so that their sloped edges are facing upwards. Place 1 heaping teaspoon of tuna poke onto the center of each. Garnish with a bit of seaweed (if using) and serve while poke is still cool.