Stacked Tuna Poke with Crispy Wontons

Stacked Tuna Poke with Crispy Wontons

  • Dean Swanson
  • 09/2/23

Stacked Tuna Poke with Crispy Wontons


For the tuna

  • 1/2 pound sushi grade tuna, cut into 1/2-inch cubes or diced
  • 2 tablespoons of sliced scallions
  • 1 tablespoons of toasted sesame seeds
  • 2 tablespoons reduced sodium soy sauce or gluten-free tamara
  • 2 tablespoons of Agave syrup or honey
  • 1 teaspoon sesame oil
  • 1 teaspoon Srirachi
  • 1 handful of fried wontons or tortilla chips


  • 1 ripe avocado
  • 1 teaspoon chopped jalapeno
  • 1 tablespoon of cilantro
  • 1 good pinch of sea salt
  • 1/2 lemon squeezed
  1.  In a medium bowl, combine tuna with scallions, soy sauce, sesame oil, sesame seeds and sriracha. Gently toss to combine and set aside in fridge for 15 minutes up to 1 hour while you prepare the guacamole.

For the Guacamole

  1.  To make the guacamole, half one ripe avocado, scoop into a bowl. Combine jalapeno, cilantro, sea salt. Mash and set aside.
  2. To assemble, have a 3” ring mold or a bowl to form the stack. Add guacamole, spread around then top with the tuna mixture. Remove the ring mold. Top with some extra jalapeno and a few sprigs of cilantro. Squeeze some Sriracha and serve with your favorite chips.





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