Recipes from Local Restaurant Chefs

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Ahi Tuna Poke on Won Ton Crisp
from the former Billy Quon's in Monterey, California
8 oz. Ahi Tuna (diced small) 1 tsp. Serrano Chili (minced)
2 ea. Green Onions (diced small) 1 Tbs. Cilantro (chopped)
1 tsp. Fresh Ginger 12 ea. Won Ton Wrappers
1 1/2 Tbs. Soy Sauce 12 tsp. Tobiko Caviar (Flying Fish Roe)
  • Combine all ingredients except Won Ton in small bowl and mix thoroughly.
  • Cut Won Ton wrappers in half, from corner to corner.
  • Deep fry the Won Ton wrappers until golden brown and crispy.
  • Place Tuna Mix on Won Ton crisp and serve topped with Wasabi Cream and Tobiko Caviar.
Wasabi Cream
1 Tbs. Wasabi Powder 3 Tbs. sour cream
2 tsp. Sake or Rice Vinegar  
  • Mix Wasabi powder with Sake into a smooth paste.
  • Add sour cream and mix thoroughly.
  • Place into small squirt bottle or place a small amount on top of Tuna Poki.

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