Tuna Poke with Avocado and Crispy Rice Chips

No need to go out to eat for the perfect ahi tuna appetizer. Look no further than this Tuna Poke with Avocado and Crispy Rice Chips!

This tuna poke is delicious and easy, coming together very quickly! I love throwing this together when I want a really simple appetizer that everyone will like. The marinated tuna is mixed with fresh avocado and thinly sliced scallions. It’s served with crispy rice chips on the side as a vessel to eat the poke.

The tuna marinade is made with soy sauce, rice vinegar, sriracha, sesame oil, and lime juice. Stir all the ingredients together and then add the tuna. Let it sit for 15 minutes before adding in the avocado and scallions. Then you’re ready to serve!

The crispy rice chips are SO GOOD. They’re made out of rice paper, otherwise known as spring roll wrappers. I love making chips out of them. They’re fried in hot oil for less than 15 seconds, that’s it! I like to fry them whole and then break them up to serve.

However if you don’t want to make the crispy rice chips for the tuna poke, feel free to use tortilla chips, lettuce cups, or serve it as a meal on top of rice. My Cilantro Lime Coconut Rice would be perfect with this. Note: If serving as a meal on top of rice, the 4 person portion would only be a portion for 2 people.

Ingredient Notes:

• Rice Paper – You can find these wrappers at most grocery stores these days, but you can also order them here. Fry them whole and break them up to serve.
• Frying Oil – Any neutral oil will do: Avocado Oil, Canola Oil, Vegetable Oil.
• Soy Sauce – I use Tamari, because I’m gluten-free. However regular soy sauce works fine if you are not gluten-free.
• Small Avocados – I used 2 small avocados for this recipe. I like the smaller ones a little better, they’re for flavorful and have better color. However you can substitute one very large avocado as well.

Tuna Poke with Avocado and Crispy Rice Chips

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Appetizer

Cuisine Asian Fusion, Hawaiian

Servings 4

Equipment

• 1 Sheet Pan
• Paper Towels
• 1 Cooling Rack
• 1 Large Skillet with deep sides
• 1 Large Bowl

Ingredients

  

1x2x3x

• 4 sheets of rice paper
• Frying oil
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon sriracha
• 1 teaspoon sesame oil
• ½ lime juiced
• ½ lb. raw tuna cut into small cubes
• 2 scallions thinly sliced on the diagonal
• 2 small avocados cut into cubes roughly the same size as the tuna
• Kosher salt

Instructions

 

• Prepare a sheet pan lined with paper towels. Place a cooling rack on top.
• Fill a large, deep-sided pan halfway up with frying oil. Heat over medium-high until a small piece of rice paper sizzles in the pan. One by one, fry each sheet of rice paper until it puffs up and stops sizzling. Transfer to cooling rack.
• In a large bowl stir together the soy sauce, rice vinegar, sriracha, sesame oil, and lime juice until smooth. Add the tuna and stir to coat. Let marinate for 15 minutes.
• Add the scallions, avocado, and a pinch of Kosher salt and stir gently until just combined.
• Serve alongside the crispy rice paper.

Notes

Tuna poke best served immediately.

Prep Ahead: Fry rice paper in advance. Store rice paper in a zip close plastic bag in the pantry for up to 2 days. Cut all poke components ahead of time and store in an airtight container in the refrigerator for up to 1 day. Make tuna marinade in advance and store in an airtight container in the refrigerator for up to 3 days. 

Keyword easy, fresh, quick

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