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Tuna Poke Chips

Tuna Poke Chips

  • Yield: 6 to 8


  • 2 pounds sushi-grade tuna, cut into 1/2-inch dice
  • Poke Marinade
  • 1 avocado, peeled, pitted, and cut into 1/2-inch dice (optional)
  • Oil
  • One 12-ounce package wonton wrappers
  • Salt
  • 1 packed cup picked cilantro leaves, washed and dried
  • Sriracha sauce, for serving
  • Wasabi Vinaigrette


  • Place tuna in a large mixing bowl. Add marinade and toss to coat well. Add avocado, if desired, and mix gently to combine. Transfer to refrigerator to marinate.

  • Add enough oil to a high-sided cast-iron skillet or Dutch oven to come halfway up sides. Heat over medium-high heat. When hot, reduce heat to medium. In batches, cook wonton wrappers, turning over midway, until lightly browned and crispy, 1 to 2 minutes (make sure wrappers don't fold over as you cook them). Remove from oil and transfer to a paper towel-lined platter to drain. Sprinkle with salt.

  • Spread wonton chips on a serving platter. Place a heaping tablespoon of tuna mixture in the middle of each chip. Season tuna with a pinch of salt. Garnish with a couple of leaves of cilantro and drizzle with Sriracha and a bit of the Wasabi Vinaigrette. Serve immediately.

  • Cook's Note: This dish can also be served buffet-style.

Recipe Details