Asian Fusion Tuna Burrito Bowls with Guacamole & Homemade Wonton Chips
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Asian, Mexican, Seafood
- Cuisine: Dinner
Ingredients
Tuna
1 – 1½ lb yellowfin tuna
1 TB chili powder
2 tsps ground cumin
2 tsps paprika
1 tsp garlic powder
1 tsp dried oregano
1 tsp onion powder
⅛ tsp cayenne pepper
2 TBs olive oil
Mango Salsa
1 mango, skinned, cored, & diced
1 avocado, cubed
½ red onion, diced
1 jalapeño, deseeded and finely chopped
zest & juice of 1 lime
Wasabi Dressing
½ cup nonfat Greek yogurt
1 TB lime juice
wasabi paste, to taste
Soy Sauce Drizzle
¼ cup soy sauce
2 TBs brown sugar
2 TBs honey
1 TB cornstarch
1 TB hoisin sauce
1 TB rice wine vinegar
1 tsp ginger, finely minced
2 garlic cloves, fine minced
Guacamole
3 avocados
1 jalapeño, deseeded and finely chopped
1 tomato, diced
2 tsps fresh ginger, finely minced
2 garlic cloves, finely minced
1 TB lemongrass, finely minced
zest & juice of 1 lime
½ – 1 TB wasabi
½ TB sesame oil
2 tsps rice wine vinegar
salt & pepper
Wonton Chips
6 oz wontons, cut diagonally
nonstick spray
black & white sesame seeds
salt
To Serve
2 cups cooked sushi rice
cilantro
Instructions
Make the Wonton Chips
Preheat the oven to 375°F
Line two baking sheets with parchment paper or silicone mats. Spread the wontons evenly across both baking sheets. Generously spray the wontons with nonstick spray then sprinkle with sesame seeds and several good pinches of salt.
Bake, one at a time, for about 7 to 8 minutes. Keep a close eye on the chips at around the 7 minute mark because they go from golden to dark brown very quickly (NOTE: they are still really good even at a dark brown!). Remove and set aside.
Make the Mango Salsa
In a medium bowl, toss together the mango, avocado, red onion, jalapeño, and lime zest and juice. Set aside.
Make the Wasabi Dressing
In a small bowl, mix together the Greek yogurt, lime juice, and wasabi paste. Start with a small amount of wasabi paste, stir, taste, and add more as desired. (I use close to a tablespoon of wasabi, but it is spicy!)
Make the Guacamole
In a medium bowl, add the avocados, jalapeño, diced tomato, ginger, garlic, lemongrass, lime zest & juice, wasabi,, sesame oil, rice wine vinegar, and a good pinch of salt and pepper. With a potato masher, mash the avocados to desired consistency, mixing as you mash. Taste and adjust salt, pepper, and wasabi as needed.
Make the Soy Sauce Drizzle
In a medium saucepan, whisk together the soy sauce, brown sugar, honey, cornstarch, hoisin sauce, rice wine vinegar, ginger, and garlic. Heat over medium and bring to a light simmer. Reduce the heat to low, stirring often, until thickened and ready to serve.
Make the Tuna
In a small bowl, mix together the chili powder, ground cumin, paprika, garlic powder, oregano, onion powder, and cayenne pepper. Generously rub the seasoning over the tuna. (NOTE: if the tuna piece is HUGE, feel free to cut in half before cooking).
Heat the olive oil in a frying pan over medium heat. Once hot, cook the tuna for about 1 minute on each side of the tuna ~ top, bottom, and sides (you want the outside nicely seared and the inside raw).
Remove and set on a cutting board. Slice against the grain.
Serve
Dish the sushi rice into bowls. Top with the mango salsa and tuna. Drizzle over the soy sauce drizzle and wasabi cream. Serve with a side of guacamole and wonton chips.
Enjoy!
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