NUTRITION

SERVINGS

INGREDIENTS

7 oz Ahi tuna

6 whole Wonton wrappers

0.25 whole Avocado

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tbsp Rice vinegar

1 tsp Fresh ginger

1 clove Garlic

1 tbsp Green onion

0.25 tsp Red pepper flakes

0.5 tsp Black sesame seeds

0.5 tsp Avocado oil spray

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.

• 2

  Cut the wonton wrappers diagonally into triangles, place them in a single layer on the baking sheet, and mist lightly with avocado oil spray.

• 3

  Bake the wonton triangles for 5-7 minutes until they are golden brown and crispy, then set aside to cool.

• 4

  Using a very sharp knife, cube the sushi-grade ahi tuna into uniform 1/2-inch pieces and place them in a chilled glass bowl.

• 5

  In a separate small bowl, whisk together the tamari, rice vinegar, toasted sesame oil, grated fresh ginger, minced garlic, and red pepper flakes.

• 6

  Pour the marinade over the tuna and add the thinly sliced green onions, tossing gently to ensure every piece is coated.

• 7

  Carefully dice the avocado and fold it into the tuna mixture, being gentle to keep the avocado pieces intact.

• 8

  Transfer the poke to a serving bowl, garnish with black sesame seeds, and serve immediately with the crispy wonton chips.