Sriracha tuna poke nachos with pickles

 

Silly Billy product used :

• Pickle Sriracha

Ingredients

For the tuna poke

• 340 grams of fresh raw tuna

• 3 tablespoons of soy sauce

• 2 tablespoons of rice vinegar

• 1 tablespoon of sesame oil

• 2 teaspoons of honey

• 2 teaspoons of Silly Billy's Pickle Sriracha

• 2 teaspoons black and white sesame seeds

• 2 finely chopped green onions

  
  

For the crema

• ½ cup sour cream

• Zest of 1 lime

• 2 teaspoons lime juice (about ½ lime)

• 1 generous pinch of salt

• 1 teaspoon Silly Billy's Pickle Sriracha

For the 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 chopped

• 2 mangoes, finely diced (1 ½ cups)

Preparation

1. Pat the tuna dry with paper towels to remove excess liquid. Cut the tuna into ½-inch cubes. I suggest cutting it while it is still slightly frozen, as this makes it easier to cut.

2. Combine the ingredients for the tuna poke, cover with plastic wrap, and refrigerate. Marinate for at least 30 minutes, up to a maximum of 3 hours.

3. Prepare two large baking sheets lined with paper towels and set aside.

4. In a large pot, pour in the avocado oil or olive oil and heat over medium heat for about 5 minutes, until it reaches a temperature of about 360°F.

5. Gently slide the pre-cut wonton wrappers into the oil. You can cook 5-7 wrappers 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 brown both sides. Using tongs or a slotted spatula, place the wontons on a baking sheet lined with paper towels to remove excess oil and season with a pinch of salt. It is important to add the salt while the wonton wrappers are still hot so that it sticks well.

6. Repeat step 5 until all the wonton wrappers are cooked. Let cool to room temperature.

7. In a bowl, mix the ingredients for the crema. Transfer to a squeeze bottle if desired and refrigerate.

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

9. Place the cooked wonton wrappers on a large serving plate, like nachos. Top with chunks of tuna, mango, and avocado. Drizzle with crema and add dashes of Sriracha and Silly Billy pickles. Sprinkle with green onions and a pinch of sesame seeds. Serve with a bowl of Silly Billy pickle Sriracha for dipping!