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TUNA POKE NACHOS WITH PICKLE SRIRACHA

Gently slide the previously cut wonton wrappers into the oil. You can cook 5-7 leaves at a time depending on the size of your pot. After 2 minutes of cooking, flip the wontons and cook for another 2 minutes to obtain a nice color on both sides. Using tongs or a slotted spatula, place the wontons on the baking sheet lined with paper towels to remove excess oil and season with a pinch of salt. It is important to add when the wontons are still hot so that they can stick.

Servings : 6

Preparation time
15 mins

PRODUCTS
PICKLE SRIRACHA

Ingredients

For the tuna poke

340 grams of fresh raw tuna

3 tbsp. tablespoon of soy sauce

2 tbsp. tablespoon of rice vinegar

1 C. tablespoon of sesame oil

2 tbsp. teaspoon of honey

2 tbsp. 1/2 tsp Silly Billy Pickle Sriracha

2 tbsp. teaspoon black and white sesame seeds

2 green onions, finely sliced

 

For the cream

½ cup cream

Zest of 1 lime

2 tbsp. teaspoon lime juice (about ½ lime)

1 generous pinch of salt

1 C. 1/2 tsp Silly Billy Pickle Sriracha

 

For garnish

¾ cup avocado oil (or olive oil)

32 thawed wonton wrappers, cut in half to form triangles

2 ripe avocados, diced

Juice of ½ lime

2 green onions, finely sliced

2 mangoes, finely diced (1 ½ cups)

Pat the tuna dry using absorbent paper to remove excess liquid. Cut the tuna into ½ inch cubes each. I suggest cutting it while it's still a little frozen since that makes cutting easier.

Mix the ingredients for the tuna poke together, cover with plastic wrap and refrigerate. Leave to marinate for at least 30 minutes and up to 3 hours.

Prepare two large baking trays lined with absorbent paper and set aside.

STEP 1

STEP 2

STEP 3

STEP 4

STEP 5

STEP 6

In a large pot, place the oil and heat over medium heat for about 5 minutes until it reaches a temperature of about 360F.

Repeat step 5 until all wonton wrappers are cooked. Let stand at room temperature.

In a bowl, mix the ingredients for the crema. Transfer to a pressure bottle if desired and set aside to cool.

STEP 7

For the garnish, mix the diced avocados with the lime juice and add a pinch of salt.

STEP 8

Place the cooked wonton wrappers on a large serving plate, like a nacho. Garnish with pieces of tuna, mangoes and avocado. Top with crema and add Sriracha Silly Billy dashes. Sprinkle with green onions and a pinch of sesame seeds. Serve with a bowl of Silly Billy Sriracha for dipping!

STEP 9

Wontons can be made up to 24 hours in advance and left at room temperature. If necessary, place in the oven for 2 to 3 minutes at 400F to warm up and make them a little crispier. Tuna poke can be made up to 3 hours in advance.

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Distribution Foodies Inc.

Québec, Qc, Canada

info@ohsillybilly.com

1-844-123-4567

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Distribution Foodies Inc.

Québec, Qc, Canada

info@ohsillybilly.com

1-844-123-4567

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  • TikTok

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