Tuna Poke Wontons with 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
- 12 large wonton wrappers
- 1 tablespoon unsalted butter, melted
- 1 teaspoon vegetable oil
- 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
- Place mangoes, lime juice and salt in the bowl of a food processor. Process until almost smooth.
- Add in the brown sugar and sriracha. Continue to process until completely smooth.
- Taste and adjust for seasoning. Transfer to a container with a tight-fitting lid and refrigerate for at least 30 minutes.
- Combine butter and oil and brush wontons on both sides. Sprinkle with sea salt.
- Bake for 6-10 minutes in a 375 degree oven, rotating pan halfway through cooking.
- Combine the onion, scallions, sea salt, crushed red pepper flakes, furikake flakes, sugar, soy sauce, ginger and sesame oil in a bowl.
- Gently toss with the tuna cubes to incorporate.
- 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.