Ahi on Wonton Chips

Ahi is a type of yellowfin tuna that has a beautiful reddish color. When unavailable, hamachi also works well with this dish.

Serves: 6Hands-on: 15 minutesTotal: 30 minutesDifficulty: Medium

Serves: 6


  • 1⁄2 cup ponzu sauce
  • 1⁄2 tsp. sambal chili paste
  • 1 tsp. orange zest
  • 1 garlic clove, finely minced
  • 2 Tbsp. vegetable oil
  • 4 oz. fresh ahi tuna, diced
  • 2 Tbsp. water
  • 1 Tbsp. wasabi powder
  • 1⁄4 cup mayonnaise
  • 1 cup vegetable oil
  • 12 wonton skins, cut into triangles
  • 1⁄2 tsp. kosher salt
  • 3 Tbsp. minced chives


  • In a large bowl, combine the ponzu sauce, chili paste, orange zest, garlic, and 2 tablespoons vegetable oil, and whisk until well combined. Gently stir in the tuna and allow the fish to marinate in the refrigerator for 5 minutes.
  • Meanwhile, whisk together water and wasabi powder, then whisk into mayonnaise. Set aside.
  • In a wok, heat the 1 cup vegetable oil over medium-high heat. In batches, fry the wonton skins to golden brown and transfer to plates lined with paper towels. Season immediately with salt. Continue until all wontons have been fried.
  • Carefully discard all but 1 tablespoon of the oil remaining in the wok. Heat to medium high and flash-fry the tuna for 30 seconds before removing to a plate.
  • Top each wonton chip with a mound of tuna, a drizzle of wasabi mayo, and a sprinkle of chives. Serve immediately.