A light and refreshing twist on tuna poke, featuring profiles of lemongrass, lime and Cajun heat.
Ingredients
- Vietnamese Cajun Dressing
- 1 1/2 cups hot water
- 1 cup granulated sugar
- 3/4 cup garlic, minced
- 3/4 cup rice wine vinegar
- 3/4 cup lime juice
- 1/3 cup tamari
- 1/3 cup lime zest
- 6 tablespoons Vietnamese Cajun Style Seasoning
- Poke
- 1/2 pound ahi tuna small dice (1/4-inch cubes)
- 1/2 cup avocado small dice (1/4-inch cubes)
- 1/4 cup Vietnamese Cajun dressing prepared
- 1 1/2 tablespoons scallions on the bias, thinly sliced
- 1 1/2 tablespoons Vietnamese Cajun Style Seasoning
- 2 teaspoons mint, chiffonade
- 2 teaspoons lime juice
- Fried Wonton Chips
- 8 each wonton wrappers
- 2 teaspoons Vietnamese Cajun Style Seasoning
- Garnish
- 4 teaspoons red fresno chilies in rings, thinly sliced
- 1 teaspoon lime zest
Nutrition Information
(per serving)
A light and refreshing twist on tuna poke, featuring profiles of lemongrass, lime and Cajun heat.
Key products
Instructions
Vietnamese Cajun Dressing
- In a bowl, whisk all ingredients until thoroughly combined. Set aside.
Poke
- In a bowl, mix all ingredients until thoroughly combined. Cover and refrigerate for 20 minutes to marinate. Hold refrigerated for service.
Wonton Bowls
- Set fryer to 350°F. Drop wonton skin into fryer. Use a 1-ounce ladle to hold wonton down in oil for 10 seconds so that shape forms to ladle. Release and fry wonton until golden brown.
- Toss fried wontons cups with 2 teaspoons of Vietnamese x Cajun Seasoning. Hold ambient for service.
Service
- For each wonton bowl, fill with 2 1/2 tablespoons of Poke, 3 to 4 fresno rings, and 1/8 teaspoon of lime zest. Serve immediately.
