Mention regional foods to Hawai’ians and poke will come to mind. If poke is new to you, consider it a tropical island version of sashimi, tartare, or carpaccio. In our dish, fresh ginger and chilies accent the diced Ahi tuna that you’ll combine with Asian pears, pine nuts, and chunks of avocado.
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Preheat oven to 350 degrees F (175 degrees C).
Peel Asian Pear (1) and cut in half. Remove seeds and core, and discard. Dice into quarter inch cubes, and place into medium bowl.
Slice the Jicama (2.5 oz) into quarter inch slices. Stack slices flat on the cutting board. Thinly slice into matchsticks. Put into small bowl.
Slice Mini Cucumber (1) thin rounds, and add to bowl with Jicama.
Slice Scallion (2) thinly on the bias, and set aside for garnish.
Cut Avocado (1) in half. Remove pit and discard. Cut avocado into half inch cubes. Scoop avocado halves out of skin using a spoon. Add to bowl with Asian Pear.
Peel the Fresh Ginger (0.5 oz) using the back of a spoon by scraping the skin off.
Mince Garlic (2) and ginger. Add to avocado and pear.
Remove stem from Serrano Chili (1) slice in half, and discard seeds and stem. Mince and add to avocado mixture.
Remove the Fresh Mint (0.25 oz) leaves from stem. Discard stems and roughly chop the leaves. Add to avocado mixture.
Carefully fold Pine Nuts (2 Tbsp) and Chili Oil (1 Tbsp) into the avocado mixture until well combined.
Cut the Ahi Tuna Steak (2) half inch cubes and place in bowl with avocado mixture. Sprinkle Salt (1/2 tsp) over the fish and gently fold until well combined. Cover tightly with plastic wrap and place in refrigerator to chill until plating.
To make the dressing, pour Rice Vinegar (2 Tbsp) into second small bowl. Add the Granulated Sugar (3 Tbsp) and stir until dissolved.
Drizzle the dressing over the jicama and cucumber and gently toss, hold until plating.
Rinse small bowl and dry. Add and mix one teaspoon of cold water with Wasabi Powder (1 tsp) until a smooth consistency of paste. Add Tamari Soy Sauce (1/4 cup) whisk until well combined. Hold until plating.
Place the Wonton Wrappers (8) evenly spaced onto a foil lined baking sheet.
Brush each wonton with a very small amount of olive oil using a pastry brush.
Sprinkle Black Sesame Seeds (1 Tbsp) and Salt onto all wontons. Bake in the oven for three minutes, or until golden brown. Do not burn!
Remove the poke mixture from the refrigerator and fluff. Place half of the poke evenly in the center of two plates. Place one wonton on top of each mound of poke.
Next, carefully place the slaw evenly on top of each wonton. Now put another wonton on top. Carefully place remaining poke on top of each wonton followed by green onions. Drizzle the sauce on top of the tuna and around the plate.