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Tuna Poke Wontons with Mango Coulis

Tuna Poke Wontons with Mango Coulis


Mango Coulis

  • 1 large mango, diced
  • 1 1/2 teaspoons lime juice
  • 1/8 teaspoon salt
  • 2 1/2 teaspoons light brown sugar
  • 1 teaspoon sriracha

Fried Wontons

  • 12 large wonton wrappers
  • 1 tablespoon unsalted butter, melted
  • 1 teaspoon vegetable oil

Tuna Poke

  • 1 pound tuna poke cubes
  • 2 tablespoons sweet yellow onion, finely diced
  • 2 tablespoons green scallions, thinly sliced
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon furikake flakes
  • 2 teaspoons sugar
  • 3 tablespoons soy sauce
  • 1 teaspoon ginger, grated
  • 1 teaspoon sesame oil
  • Optional toppings: seaweed salad, avocado, macadamia nuts, jalapeno, salmon roe


Mango Coulis

  1. Place mangoes, lime juice and salt in the bowl of a food processor. Process until almost smooth.
  2. Add in the brown sugar and sriracha. Continue to process until completely smooth.
  3. Taste and adjust for seasoning. Transfer to a container with a tight-fitting lid and refrigerate for at least 30 minutes.

Fried Wonton

  1. Combine butter and oil and brush wontons on both sides. Sprinkle with sea salt.
  2. Bake for 6-10 minutes in a 375 degree oven, rotating pan halfway through cooking.

Tuna Poke

  1. Combine the onion, scallions, sea salt, crushed red pepper flakes, furikake flakes, sugar, soy sauce, ginger and sesame oil in a bowl.
  2. Gently toss with the tuna cubes to incorporate.
  3. To assemble, lay one baked wonton on a plate. Top with a heaping tablespoon of tuna poke. Garnish with desired toppings and drizzle with mango coulis.

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