Serves 6 to 8

For Wonton Crips:
  • Vegetable oil, for deep frying
  • 12 wonton wrappers, cut on diagonal to make 24 triangles
    For Poke:
  • 8 ounces sashimi-grade tuna, cut into ¼" to ½" dice
  • 1 Tbsp. soy sauce
  • 2 tsp. finely chopped cilantro
  • 1 tsp. Asian sesame oil
  • 1 Tbsp. thinly sliced scallion (white and green parts)
  • 1 tsp. sambal oelek or other Asian chili paste
  • 1 Tbsp. nori fumi furikake (seasoning powder)
    For Avocado Puree:
  • 1 ripe avocado, coarsely chopped
  • 2 Tbsp. lime juice
  • Kosher salt
  • Ground black pepper
    For Topping:
  • 1/4 cup wasabi peas, coarsely crushed
  • 2 radishes, cut into thin shreds
  • Lime wedges

    Active time: 25 minutes
    Total time: 30 minutes

    To fry wontons: Line a large baking sheet with paper towels. Pour enough oil into a large deep skillet to come about 1/2" up the sides and heat on high until oil is very hot and shimmering. In batches, add wonton triangles and cook, turning once, until golden brown. Using a wire spider or a slotted spoon, transfer to baking sheet to drain and cool. Crisps can be stored at room temperature for up to 8 hours.

    To make poke: In a medium bowl, mix tuna, soy sauce, cilantro, sesame oil, scallion, sambal oelek, and furikake. Poke can be refrigerated, covered, for up to 8 hours.

    To make avocado puree: Process avocado and lime juice in a blender, occasionally stopping to scrape down sides, adding enough water to make a smooth puree. Season with salt and pepper and transfer to a food-safe plastic squeeze bottle.

    To serve, arrange wonton triangles on a platter. Top each with a spoonful of poke, squeeze avocado puree over top, and sprinkle with crushed wasabi peas and radish shreds. Serve immediately with lime wedges.

    From Share: Delicious and Surprising Recipes to Pass Around Your Table (Grand Central; February 7, 2017), by Chris Santos, chef/owner of NYC's Stanton Social and Beauty & Essex and Chopped judge.

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