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.

Servings |
appetizers
|
- 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
Ingredients
Dressing
Wonton Cups
Poké
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- 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!
*Ingredients can be found online or in local specialty/ asian markets