These poppers are incredibly easy to make, even for a beginner cook. They look like they are straight from a restaurant kitchen and taste like it too. These tuna poppers take only minutes to prepare and are always a party favorite. For a healthier and gluten-free version use a 1/4 inch cucumber slice instead of the fried wonton. Ask your fishmonger for sashimi grade tuna. I like to prep the tuna topping, put it in a small bowl, and then put the small bowl in a larger bowl that is 1/3 filled with water. Then slide some ice cubes into the large bowl as well and keep it in the refrigerator. This will keep the tuna nice and cold. Perfect! —heather
Tuna, sashimi grade, small diced
avocado, small diced
scallions, thinly sliced
gomasio (white and black sesame seeds)
Take a large bowl and fill it 1/3 of the way with cold water. Place a smaller bowl inside the larger bowl. Add ice cubes around the sides into the larger bowl. Make sure the water will not come over the top of the smaller bowl.
Add the diced tuna, avocado, scallion, and gomasio to the smaller bowl.
In another small bowl mix together the Tamari, sesame oil, lime juice, honey and chili sauce. Pour over the tuna mixture. Stir to coat all of the ingredients in the tuna bowl. Be careful not to get water in the bowl. This can be left in the refrigerator like this for 3-4 hours.
Add the oil in a wide-rimmed saute pan and heat over a medium flame. Use one wrapper to test the heat of the oil. They should take just 30 seconds per side to be lightly browned. Depending on the size of your pan, you can fry about 6 at one time. Once fried, remove them to a paper-towel lined plate.
You can serve at this point. Just bring the two bowls to the table, add a bit more gomasio on top of the tuna for garnish and serve with cucumber slices and fried wontons on the side. Or assemble the Tuna Sashimi Party Poppers and serve immediately.