Kevin Godbee · Oct 10, 2017 · 1 min read
Tryst on Beach Drive in Downtown St. Pete is one of our most visited hangouts to eat, drink, and people-watch. One of our favorite appetizers is the Tuna Poké. Executive Chef Jon Robben created a special version of his recipe for St. Petersburg Foodies. The Tuna Poké is usually served in a glass with a rice crisp. In this version, we leave out the rice crisp, and serve in crispy wonton cups. Check out the video here, and view the full recipe below.
Tryst Tuna Poké in Crispy Wonton Cups
- ¼ cup Sweet Soy Sauce*
- 1 tbsp Regular Soy Sauce
- 1 tsp Rice Wine Vinegar
- 1 tsp Mirin
- ½ tsp Toasted Sesame Oil
- 2 clove Garlic Minced
- 1 inch Ginger Minced
- 8 3½ in. Wonton Wrappers
- 8 oz Sushi-Grade Tuna Loin (yellowfin, bluefin, big eye) cut into ¼ in pieces
- 1 Ripe Hass Avocado cut into ¼ in pieces
- 2 scallions finely sliced
- ½ cup Wakame* (seaweed) finely sliced
- 1 tbsp Sesame Seeds
- Sriracha mayo
- Whisk all ingredients together for dressing
- -Deep fry wontons at 350F one at a time using a small ladle to form a cup shape for ~20sec. Let cool. or -Coat a small muffin tin with nonstick cooking spray. Gently press wrappers into forms and bake @ 350F ~ 8min or until golden brown. Let cool.
- Toss tuna, avocado, seaweed, scallions and sesame seeds (reserve 1t for garnish) and dressing together. Fill wonton shells with poke and garnish with Sriracha mayo and remaining sesame seeds. Enjoy!