INGREDIENTS1 pound sushi-grade Ahi tuna cleaned and trimmed, 1/4 to 1/2-inch dice1 cup diced fresh mango, 1/4-inch dice2 tablespoons fresh chive, minced2 tablespoons freshly squeezed lime juice2 tablespoons soy sauce1 teaspoons ginger root, fine mince2 teaspoons toasted sesame oil1 tablespoon FuriakeSalt to tasteWonton crisps trianglesMicro greens to garnish
In a chilled bowl, add all the ingredients except the wontons and micro greens. Serve immediately on seasoned wonton crisps, about 1 ounce Poke mixture per chip topped with a few strands of micro greens.
Source: Chef Dave Woolley, CD Culinary Approach
Do not prep in advance of service. Acid from lime will turn this into ceviche.