Ahi Tuna Poke Bites
1. In a medium bowl, combine cubed Bowl & Basket Specialty Ahi Tuna Steaks, mayonnaise, sriracha, soy sauce, sesame oil, and salt. Toss to combine, being careful to mix well without squishing the tuna. Cover and refrigerate until ready to serve.
2. Fill a heavy-bottomed pot with frying oil, and heat until it reaches 380º-400ºF. Carefully add one rice paper sheet at a time, and quickly remove from the oil once puffy, about 45 seconds. Repeat with all sheets and drain on paper towels.
3. To build a poke bite, place a heaping spoonful of the tuna onto a puffed rice paper, and top with scallions and sesame seeds.
Directions
1. In a medium bowl, combine cubed Bowl & Basket Specialty Ahi Tuna Steaks, mayonnaise, sriracha, soy sauce, sesame oil, and salt. Toss to combine, being careful to mix well without squishing the tuna. Cover and refrigerate until ready to serve.
2. Fill a heavy-bottomed pot with frying oil, and heat until it reaches 380º-400ºF. Carefully add one rice paper sheet at a time, and quickly remove from the oil once puffy, about 45 seconds. Repeat with all sheets and drain on paper towels.
3. To build a poke bite, place a heaping spoonful of the tuna onto a puffed rice paper, and top with scallions and sesame seeds.
