Tuna Poke with Avocado and Crispy Rice Chips
Equipment
- Paper Towels
- 1 Cooling Rack
- 1 Large Skillet with deep sides
Ingredients
- 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.
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