|2 lb sushi-grade tuna • cut into ½ -inch dice|
| poke marinade|
|1 avocado • peeled, ½ -inch|
| oil • for frying|
|1 pkg won ton wrappers|
|1 cup cilantro leaves • packed|
| sriracha sauce • for serving|
| wasabi vinaigrette|
Place the diced tuna in a large mixing bowl. Add the marinade and toss to coat well. Add the avocado, if desired, and mix gently to combine. Transfer to the refrigerator to marinate while you fry the won-ton chips.
Add enough oil to a high-sided cast iron skillet or Dutch oven to come half way up the sides of the pan. Heat over medium-high heat. When hot, reduce the heat to medium. In batches, cook the won-ton wrappers, turning over midway, until lightly browned and crispy, 1 to 2 minutes (make sure the wrappers don’t fold over as you cook them). Remove from the oil and transfer to a paper-towel lined platter to drain. Sprinkle with salt and set aside until ready to use.
Spread the chips on a serving platter. Place a heaping tablespoon of poke in the middle of each chip. Season the 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, and serve immediately.