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.
-Deep fry wontons at 350F one at a time using a small ladle to form a cup shape for ~20sec. Let cool.
-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
I've always loved cooking. When I was 6-years old I wanted to cook. When my mom said that she was just running to the neighbor's and would be right back, I climbed onto the kitchen counter and found Lipton Instant French Onion Soup Mix. By the time my mom returned, I was stirring the pot on the stove, and proclaimed; "Look Mom! I'm cooking!"
In High School, I took three different cooking classes and got an A in each. After getting my first apartment, I used to cook 5-nights a week, and go out two nights. An old girlfriend from decades ago had a brother-in-law that was a CEO of a trucking company, and he used to entertain in Manhattan quite a bit ... and he started taking us along.
This was when I learned about gourmet food and fine wine. For a couple of years, Lori and I went out about 4-5 nights a week, but now we have a better balance of 50/50 between cooking at home, and going out to the amazing restaurants we are so lucky to have in our beloved Downtown St. Petersburg.