Ahi Poke with Asian Pear and Avocado

19 INGREDIENTS • 18 STEPS • 30MINS

Ahi Poke with Asian Pear and Avocado

If poke is new to you, consider it a tropical island version of sashimi, tartare, or carpaccio. In our dish, fresh ginger and chilies accent the diced Ahi tuna that you’ll combine with Asian pears, pine nuts, and creamy chunks of avocado.
Love This Recipe?
If poke is new to you, consider it a tropical island version of sashimi, tartare, or carpaccio. In our dish, fresh ginger and chilies accent the diced Ahi tuna that you’ll combine with Asian pears, pine nuts, and creamy chunks of avocado.
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

30MINS

Total Time

Ingredients

Servings
2
us / metric
Ahi Tuna Steak
2
Ahi Tuna Steak
Jicama
1/2 cup
Jicama
Mini Cucumber
1
Mini Cucumber
Rice Vinegar
2 Tbsp
Rice Vinegar
Granulated Sugar
3 Tbsp
Granulated Sugar
Asian Pear
1
Asian Pear
Avocado
1
Avocado
Fresh Ginger
2 1/3 Tbsp
Fresh Ginger
Garlic
2 cloves
Garlic
Serrano Chili
1
Serrano Chili
Fresh Mint
1/3 cup
Fresh Mint
Pine Nuts
2 Tbsp
Pine Nuts, roasted
Chili Oil
1 Tbsp
Chili Oil
Scallion
1 bunch
Scallion
2 scallions per 2 servings
Salt
1/2 tsp
Salt
plus extra for the wontons
Wasabi Powder
1 tsp
Wasabi Powder
or Wasabi Paste
Tamari Soy Sauce
4 Tbsp
Tamari Soy Sauce
Wonton Wrappers
8
Wonton Wrappers
Black Sesame Seeds
1 Tbsp
Black Sesame Seeds

Nutrition Per Serving

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Calories
1059
Fat
29.0 g
Protein
77.5 g
Carbs
123.6 g
Love This Recipe?
author_avatar
Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

Cooking Instructions

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step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
Slice the Jicama (1/2 cup) into 1/4-inch slices. Stack slices flat on the cutting board. Thinly slice into matchsticks. Put into a small bowl. Slice Mini Cucumber (1) thin rounds, and add to bowl with jicama.
step 3
To make the dressing, pour Rice Vinegar (2 Tbsp) into second small bowl. Add the Granulated Sugar (3 Tbsp) and stir until dissolved. Drizzle the dressing over the jicama and cucumber and gently toss, hold until plating.
step 3 To make the dressing, pour Rice Vinegar (2 Tbsp) into second small bowl. Add the Granulated Sugar (3 Tbsp) and stir until dissolved. Drizzle the dressing over the jicama and cucumber and gently toss, hold until plating.
step 4
Peel Asian Pear (1) and cut in half. Remove seeds and core, and discard. Dice into 1/4-inch cubes, and place into a medium bowl.
step 5
Cut Avocado (1) in half. Remove pit and discard. Cut avocado into 1/2-inch cubes. Scoop avocado halves out of the skin using a spoon. Add to bowl with the Asian pear.
step 6
Peel the Fresh Ginger (2 1/3 Tbsp) using the back of a spoon by scraping the skin off, then mince. Mince Garlic (2 cloves). Add both to the bowl with avocado and pear.
step 6 Peel the Fresh Ginger (2 1/3 Tbsp) using the back of a spoon by scraping the skin off, then mince. Mince Garlic (2 cloves). Add both to the bowl with avocado and pear.
step 7
Remove stem from Serrano Chili (1) slice in half, and discard seeds and stem. Mince and add to avocado mixture.
step 8
Remove the Fresh Mint (1/3 cup) leaves from the stem. Discard stems and roughly chop the leaves. Add to avocado mixture.
step 9
Carefully fold Pine Nuts (2 Tbsp) and Chili Oil (1 Tbsp) into the avocado mixture until well combined.
step 10
Thinly slice Scallion (1 bunch), and set aside for garnish.
step 11
Cut the Ahi Tuna Steak (2) 1/2-inch cubes and place in the bowl with avocado mixture. Sprinkle Salt (1/2 tsp) over the fish and gently fold until well combined. Cover tightly with plastic wrap and place in the refrigerator to chill until plating.
step 11 Cut the Ahi Tuna Steak (2) 1/2-inch cubes and place in the bowl with avocado mixture. Sprinkle Salt (1/2 tsp) over the fish and gently fold until well combined. Cover tightly with plastic wrap and place in the refrigerator to chill until plating.
step 12
Mix one teaspoon of cold water with Wasabi Powder (1 tsp) until a smooth consistency of paste, or just use pre-made wasabi paste. Add Tamari Soy Sauce (4 Tbsp) whisk until well combined. Set aside until plating.
step 13
Place the Wonton Wrappers (8) evenly spaced onto a foil lined baking sheet.
step 14
Brush each wonton with a very small amount of olive oil using a pastry brush. If you don't have a pastry brush, just use your fingers!
step 15
Sprinkle Black Sesame Seeds (1 Tbsp) and some salt onto all wontons. Bake in the oven for three minutes, or until golden brown. Do not burn!
step 15 Sprinkle Black Sesame Seeds (1 Tbsp) and some salt onto all wontons. Bake in the oven for three minutes, or until golden brown. Do not burn!
step 16
Remove the poke mixture from the refrigerator and mix to re-coat the fish with the sauce. Place half of the poke evenly in the center of two plates. Place one wonton on top of each mound of poke.
step 17
Next, carefully place the slaw evenly on top of each wonton. Now put another wonton on top. Carefully place remaining poke on top of each wonton followed by the sliced scallions. Drizzle the sauce on top of the tuna and around the plate.
step 17 Next, carefully place the slaw evenly on top of each wonton. Now put another wonton on top. Carefully place remaining poke on top of each wonton followed by the sliced scallions. Drizzle the sauce on top of the tuna and around the plate.
step 18
Serve immediately and enjoy!
step 18 Serve immediately and enjoy!

Tags

Dairy-Free
Gluten-Free
Asian
Lunch
Date Night
Fish & Seafood
Snack
Healthy
Shellfish-Free
Dinner
Japanese
Salad
Shellfish
Summer
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