Ingredients

1) Crispy fried wonton wrappers

• 24–30 wonton wrappers
• Neutral oil for frying (avocado, canola, or peanut)
• Kosher salt
• Optional: sesame seeds for a light sprinkle

2) Tuna poke (Ono Island style)

• 1 lb sushi-grade tuna, diced into small cubes
• 2 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 1–2 tsp honey (or a pinch of sugar)
• 1 tsp grated fresh ginger
• 1 garlic clove, grated (optional)
• 2 tbsp finely diced green onion
• 1 tbsp sesame seeds
• Optional: diced cucumber, avocado, or mango (small dice)

3) Cilantro relish

• 1 cup cilantro leaves, chopped
• 2 tbsp finely diced red onion
• 1 small jalapeño, seeded and minced (optional)
• Zest of 1 lime
• 2 tbsp lime juice
• 2 tbsp olive oil
• Pinch of salt

4) Spicy Gulf Coast sauce (creamy, tangy, a little heat)

• 1/2 cup mayonnaise
• 2 tbsp sour cream (or Greek yogurt)
• 1–2 tbsp hot sauce (your heat level)
• 1 tsp Dijon mustard
• 1 tsp lemon or lime juice
• 1/2 tsp smoked paprika
• Pinch of cayenne (optional)
• Pinch of salt

How I Make It

Step 1: Make the spicy Gulf Coast sauce

In a small bowl, whisk together mayo, sour cream, hot sauce, Dijon, citrus juice, smoked paprika, and salt. Taste and adjust. I like it tangy first, spicy second. Refrigerate while you prep everything else.

Step 2: Make the cilantro relish

Stir together cilantro, red onion, jalapeño (if using), lime zest, lime juice, olive oil, and a pinch of salt. This is your “bright bite” that keeps the whole appetizer feeling clean and fresh.

Step 3: Mix the poke

Dice tuna into small, even cubes. In a bowl, whisk soy sauce, sesame oil, rice vinegar, honey, ginger, and optional garlic. Toss with tuna, green onion, and sesame seeds. Keep it cold until you are ready to assemble.

If you are using avocado, add it at the very end so it stays intact and pretty.

Step 4: Fry the wonton wrappers

Heat 1/2 inch of oil in a skillet to 350°F. Fry wonton wrappers in batches, 15–25 seconds per side, until golden. Transfer to a paper towel-lined plate and sprinkle lightly with salt while warm.

Shape options: leave them flat like chips, or drape them over a spoon handle while frying for a slight “scoop” shape.

Step 5: Assemble right before serving

Lay the crispy wontons on a platter. Add a spoonful of tuna poke, a small pinch of cilantro relish, and a drizzle (or dot) of spicy Gulf Coast sauce. Finish with sesame seeds or a tiny basil ribbon if you want a little extra polish.

Make-Ahead Plan (so it stays crisp)

• 1 day ahead: make the spicy sauce and refrigerate
• Earlier in the day: mix cilantro relish and keep chilled
• 1–2 hours ahead: dice tuna and mix poke, keep cold
• Right before serving: fry wontons and assemble