Kitchenware from Roan Iris
If you’ve had lunch at Urban Kitchen, you’re probably already hooked on chef Meg Romano’s fresh and flavorful tuna poke salad. She serves it atop a head of bibb lettuce from Greybull Valley Produce with a punchy dressing of soy sauce, lime, rice wine vinegar, two types of oil, and crispy bits of wonton that add the perfect crunch.
SERVES 2
½ cup plus 1 tablespoon olive oil, divided
3 tablespoons plus 1 teaspoon sesame oil, divided
Pinch of sriracha powder
6 ounces fresh, raw tuna
2 cups beef tallow
3 (12- by 14-inch) wonton wrappers, sliced into strips
Salt to taste
Sesame seeds to taste
2 tablespoons mayonnaise
⅛ teaspoon liquid sriracha
¼ cup soy sauce
1 tablespoon rice wine vinegar
1 tablespoon lime juice
1 head bibb lettuce
¼ cup sliced cucumber
¼ cup edamame
¼ cup wakame
Tuna poke is prepared 3 days before enjoying so the oil has time to infuse for best flavor. Combine 1 tablespoon olive oil, 1 teaspoon sesame oil, and sriracha powder. Using a very sharp knife, dice tuna and toss with the oil. Store in an airtight container with plastic film over the top to prevent oxidation.
To make the wonton strips, heat beef tallow to 325°F in a frying pan. Place wonton strips in the fryer and stir oil until strips are golden brown. Remove from fryer and season with salt and sesame seeds.
In a small bowl, stir together the mayonnaise and sriracha. Set aside.
In a blender, combine soy sauce, rice wine vinegar, and lime juice. While blending on a medium setting, add olive oil and sesame oil in a slow steady stream. Blend until emulsified.
To assemble, add sriracha aioli to the tuna dice mixture. Place bibb lettuce in a large bowl and top with cucumber, edamame, and wakame. Place tuna mixture in center and top with crispy wontons. Drizzle with soy sauce dressing and enjoy.