Tuna Poke Mini Tacos Recipe

Name: Tuna Poke Mini Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 pieces tuna (sushi grade), cut into 1-1/2-oz. (45-g) pieces; 1-1/2 tsp. salt; 1-1/2 tsp. black pepper; 36 each won ton wrappers, deep fried in concave shape, drained; 3 qt. romaine lettuce, shredded; 1-1/2 cups sweet onions, chopped; 1-1/2 cups tomatoes, chopped; 6 Tbsp. red chili peppers, chopped; 6 Tbsp. green chili peppers, chopped; 1-1/2 cups Kraft Oriental Sesame Dressing; 1-1/2 cups green onions, chopped; 3 Tbsp. sesame seed, toasted; 1 qt. nori, finely shredded

Servings: persons

12 pieces tuna (sushi grade), cut into 1-1/2-oz. (45-g) pieces
1-1/2 tsp. salt
1-1/2 tsp. black pepper
36 each won ton wrappers, deep fried in concave shape, drained
3 qt. romaine lettuce, shredded
1-1/2 cups sweet onions, chopped
1-1/2 cups tomatoes, chopped
6 Tbsp. red chili peppers, chopped
6 Tbsp. green chili peppers, chopped
1-1/2 cups Kraft Oriental Sesame Dressing
1-1/2 cups green onions, chopped
3 Tbsp. sesame seed, toasted
1 qt. nori, finely shredded

1
For each serving: Season 1 piece of tuna with 1/8 tsp.
2
(0.5 mL) each salt and black pepper.
3
Sear in saute pan on high heat 30 sec.
4
on each side or until blackened on both sides.
5
Remove from pan; cool completely.
6
Cut into 3 slices.
7
Refrigerate until ready to use.
8
Fill each of 3 won ton shells with 1/3 cup (75 mL) lettuce, 2 tsp.
9
(10 mL) each sweet onions and tomatoes, 1 tuna slice and 1/2 tsp.
10
(2 mL) each red and green chilis.
11
Drizzle each with 2 tsp.
12
(10 mL) dressing; sprinkle with 2 tsp.
13
(10 mL) green onions and 1/4 tsp.
14
(1 mL) sesame seed.
15
Serve on a bed of 1/3 cup (75 mL) nori.

613

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 pieces tuna (sushi grade), cut into 1-1/2-oz. (45-g) pieces, 1-1/2 tsp. salt, 1-1/2 tsp. black pepper, 36 each won ton wrappers, deep fried in concave shape, drained, and more.

Yes, Tuna Poke Mini Tacos falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tuna Poke Mini Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions