Preheat oven to 350 degrees F (180 degrees C).
Jicamas (1/2 cup)
into 1/4-inch slices. Stack slices flat on the cutting board. Thinly slice into matchsticks. Put into a small bowl. Slice
Mini Cucumber (1)
thin rounds, and add to bowl with jicama.
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.
Asian Pear (1)
and cut in half. Remove seeds and core, and discard. Dice into 1/4-inch cubes, and place into a medium bowl.
in half. Remove pit and discard. Cut avocado into 1/2-inch cubes. Scoop avocado halves out of the skin using a spoon. Add to bowl with the Asian pear.
Fresh Ginger (2 Tbsp)
using the back of a spoon by scraping the skin off, then mince. Mince
Garlic (2 cloves)
. Add both to the bowl with avocado and pear.
Remove stem from
Serrano Chili (1)
slice in half, and discard seeds and stem. Mince and add to avocado mixture.
Fresh Mint (1/3 cup)
leaves from the stem. Discard stems and roughly chop the leaves. Add to avocado mixture.
Pine Nuts (2 Tbsp)
Chili Oil (1 Tbsp)
into the avocado mixture until well combined.
Scallions (1 bunch)
, and set aside for garnish.
Ahi Tuna Steak (2)
1/2-inch cubes and place in the 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 the refrigerator to chill until plating.
Mix one teaspoon of cold water with
Wasabi Powder (1 tsp)
until a smooth consistency of paste, or just use pre-made wasabi paste. Add
Tamari Soy Sauce (1/4 cup)
whisk until well combined. Set aside until plating.
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. If you don't have a pastry brush, just use your fingers!
Black Sesame Seeds (1 Tbsp)
and some 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 mix to re-coat the fish with the sauce. 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 the sliced scallions. Drizzle the sauce on top of the tuna and around the plate.
Serve immediately and enjoy!