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Silly recipes

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. Season with a pinch of salt. It is important to add the salt when the wontons are still hot so that it can stick.

Servings : 6

Preparation time :
15 mins

PRODUCTS

PICKLE SRIRACHA

Ingredients

For the tuna poke

- 340 grams of fresh raw tuna

- 3 tbsp. of soy sauce

- 2 tbsp. of rice vinegar

- 1 tbsp. of sesame oil

- 2 tsp. of honey

- 2 tsp of Silly Billy Pickle Sriracha

- 2 tsp. of black and white sesame seeds

- 2 green onions, finely sliced

For the cream

- ½ cup of sour cream

- The zest of 1 lime

- 2 tsp. of lime juice (about ½ lime)

- 1 generous pinch of salt

- 1 tsp. of Silly Billy Pickle Sriracha

For garnish

- ¾ cup of avocado oil (or olive oil)

- 32 thawed wonton wrappers, cut in half to form triangles

- 2 ripe avocados, diced

- The 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. 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 saucepan, pour the avocado oil or olive oil and heat up 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 Silly Billy Sriracha 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.

PREPARE IN ADVANCE