Tuna Tower with Baked Wonton Crisps

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Hawaiian Bigeye tuna tower with sesame wonton crisps is an elegant recipe created to impress. Bold flavors of delicious fish with the crunchy baked spiced crackers will leave you wanting more! This post is sponsored by Luxe Gourmets.

Tuna Tower with Baked Wonton Crisps

Are you looking for an easy and elegant appetizer to wow your guests? I’ve got a beautiful Bigeye tuna tower recipe inspired by the Hawaiian Islands that is made to impress. Using just a few simple techniques, you can create a dish that looks like it could be served at a fine dining restaurant.

This tuna tower is one recipe that we love to order whenever we go out for date night. The first time I tasted something like this was at Roy’s in Waikiki. It was so light a delicious! I couldn’t wait to recreate a version to share with you.

Bigeye tuna being cut into cubes on a cutting board

The key ingredient is using the highest quality fresh Grade #1 Bigeye tuna from Luxe Gourmets that is served at Michelin star restaurants, yet it can be delivered right to your front door! Bigeye tuna is one of the most popular tuna species in Hawaii, which they call “chill” and after you taste this delicacy, you’ll know why!

Bigeye tuna has a wonderful mild flavor and tender texture. It’s perfect for sashimi or tossed in savory ingredients like for this tuna tower. You can even apply a sesame crust and lightly sear it or soak in a marinade and cook it all the way through for a heartier dish. The versatility of Bigeye tuna allows you to get creative in the kitchen with endless tasty options.

Sesame wonton crisps on a baking sheet

Delicate, crisp and irresistibly addicting. These are the EASIEST wonton crackers you will ever make, and probably the tastiest. The best part is that they are baked! I’ve always fried wonton wrappers to top on salads, or as crisps. For this recipe, I decided to minimize the oil needed by baking them. These came out so good, trust me!

One side gets a light spray of oil of your choice on one side. Then the other takes a little bit of egg white brushed on top to help the spices and sesame seeds stick better to the surface. In under 10 minutes, you’ll have the tastiest little wonton crisps to nosh on. I could seriously eat a whole tray, but it’s even better with the tuna! I’m all for edible silverware, how about you?

Hawaiian Bigeye Tuna Tower with Sesame Wonton Crisps

The bold flavors of the delicious tuna enjoyed with these crunchy spiced wonton crisps will leave you wanting more. Will you be nice and share?

Ahi Tuna tower with layers of cucumber and avocado slices

This easy appetizer will start any gathering off right! Premium quality tuna, paired with island-inspired ingredients and flavors makes for just the right dish to get your guests to congregate and enjoy together. What will you serve for your main course? I may go with some sesame crusted hamachi with soba noodle salad, as it pairs perfectly with the ahi tuna, yum!

More Seafood recipes you might like

What is the best way to prepare fresh or frozen Bigeye Tuna?

The most important thing is food safety when handling and consuming raw fish. Here are some helpful tips to keep in mind for the best experience. Make sure to purchase from a reputable company that carries sushi-grade tuna. When you are ready to prepare your sashimi, one of the safest ways is to thaw the fish completely in refrigerated conditions. If frozen, I transfer the vacuum-packed tuna from the freezer to the refrigerator the night before if I’m planning to serve. I like to buy disposable gloves when preparing and cutting raw fish also to reduce the risk of any contamination. Fresh or frozen, remove the fish from the packaging to a clean surface, pat dry with clean paper towels and keep covered and chill until ready to serve. Consume defrosted fish within 36 hours and do not refreeze.

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Tuna Tower with Baked Wonton Crisps

Hawaiian Bigeye tuna tower with sesame wonton crisps is an elegant recipe that is created to impress. Bold flavors of delicious tuna with the crunchy baked spiced crackers will leave you wanting more!
Pin Print Review
4.28 from 25 votes
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Servings 8 servings
Course Appetizer
Cuisine Japanese

Ingredients

Wonton Crisps

  • 10 wonton wrappers, square, cut in half into triangles
  • vegetable oil spray
  • 2 egg whites
  • kosher salt, as needed
  • black pepper, as needed
  • togarashi, as needed (optional)
  • ¼ cup white sesame seeds
  • ¼ cup black sesame seeds

Cucumber Mango Layer

  • ½ cup cucumber, diced, ¼-inch cubes
  • ½ cup mango, diced, ¼-inch cubes
  • 1 teaspoon cilantro, chopped
  • 1 avocado, thinly sliced
  • ½ cup microgreens

Bigeye Tuna Layer

  • 1 cup bigeye tuna, cut into ½-inch cubes, 8 ounces
  • ½ teaspoon sesame oil
  • ½ teaspoon sriracha
  • 1 teaspoon soy sauce, or tamari
  • ½ teaspoon ginger, minced
  • 1 ½ teaspoons chives, minced
  • 1 ½ teaspoons rice wine vinegar

Sriracha Sauce

  • ¼ cup sriracha
  • ¼ cup mayonnaise, or plain greek yogurt

Wasabi Sauce

  • 2 tablespoons wasabi
  • 1 teaspoon mayonnaise, or plain greek yogurt
  • 1 teaspoon water

Instructions 

Wonton Crisps

  • Place oven racks in the center position and preheat to 375°F. Line two baking sheet trays with parchment paper, set aside.
  • In a small bowl combine white and black sesame seeds, set aside.
  • Cut 10 wontons in half to create triangle shapes. Place the triangles on the baking sheets, about 1 to 2 inches apart. Lightly spray the wontons with vegetable oil and then flip over. Lightly brush the top side of the wontons with egg whites.
  • Season with a little bit of salt, pepper, togarashi, and sesame seeds to coat the surface of each wonton evenly.
  • Bake one sheet at a time, 8 to 9 minutes, rotating halfway through. When crispy and golden brown in color, cool on the sheet until ready to use.
  • Bake and cool the next tray the same as directed for the first batch. Store in an airtight container for up to 3 days.

Cucumber Mango Layer

  • In a medium-sized bowl combine diced cucumber, mango, and cilantro. Cover and place in refrigerator.

Bigeye Tuna Layer

  • In a separate medium-sized bowl add diced tuna, sesame oil, sriracha, soy sauce, ginger, chives, and rice wine vinegar. Cover and place in refrigerator.

Sriracha Sauce

  • In a small bowl combine sriracha and mayonnaise or yogurt. Set aside.

Wasabi Sauce

  • In a small bowl combine wasabi, mayonnaise or yogurt, and water. Set aside.

Tuna Tower Assembly

  • In a 3-inch round ring mold (3-inches tall) placed in the center of a plate, begin to build the tower layers. Add 6 tablespoons of the cucumber mango layer. Lightly press down with the back of a spoon to even and compact.
  • Add 6 tablespoons bigeye tuna on top of the cucumber mango layer. Lightly press down to make a compact layer. This should yield about a 2 ½ inch high tower.
  • Transfer plate with the tower to the freezer to allow the layers to set for about 15 to 20 minutes, this will help the tower stay together better. Do not leave in the freezer for longer than 20 minutes.
  • Transfer to the refrigerator if not eating right away, the tower can be made up to 3 hours ahead of time when refrigerated. Make a second tower if desired, repeating the same steps.
  • Before unmolding, if you see any liquid seep from the bottom of the mold (from the cucumber layer), use a paper towel to soak up and clean.
  • While the tower is still in the mold, place half of the thinly sliced avocado on top of the tuna. Slowly remove the mold, then add the microgreen on top. Decorate the plate with some sriracha and wasabi sauce as desired.

Notes

  • If you do not have a 3-inch ring mold, you can use 2 other methods:
    • Use a 3-inch round biscuit cutter and a 4-inch high piece of clear plastic acetate (bakers use these for mousse cakes) and place the acetate inside the mold to give you more height to fill.
    • Use a 1 cup measuring cup; add the tuna layer first, and then a cucumber mango layer. Add ¼ cup of each layer instead of 6 tablespoons. Refrigerate or freeze (20 min), then flip over and unmold when ready to serve, top with avocado and microgreens.
  • The recipe makes 2 poke towers. If you only want to make 1 tower, cut the recipe in half.

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Nutrition Facts
Tuna Tower with Baked Wonton Crisps
Amount Per Serving
Calories 150 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g5%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 3mg1%
Sodium 370mg15%
Potassium 97mg3%
Carbohydrates 16g5%
Fiber 3g12%
Sugar 3g3%
Protein 4g8%
Vitamin A 200IU4%
Vitamin C 5.8mg7%
Calcium 100mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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17 Comments Leave a comment or review

  1. Judy says

    That looks beautiful. We could never afford that tuna but it gives me ideas for making other things in round stacks. I do appreciate the link to the tuna and other things you use though. You never know. Thank you for another lovely recipe that feeds the eyes and the body.

    • Jessica Gavin says

      Thank you SO much Judy! This tuna is certainly a treat since it is of highest quality, but it is so worthwhile and the best bigeye tuna i’ve ever had 🙂 Yes, you could absolutely used the stacking technique for many different kinds of recipes, let your imagination run wild!

  2. Scarlett says

    Sorry Jessica, at 59.00 per lb this puts me out of the market. I wouldn’t/couldn’t even pay that much for the choicest beef.
    I like Asian recipes, just not all the time.
    You are a wonderful creative chef however, and I know we all appreciate your lovely and vibrant recipes.

    • Jessica Gavin says

      I totally understand Scarlett, this tuna is definitely of premium quality and a treat. It is absolutely the best bigeye tuna I’ve ever had! However I’m sure you could find some more affordable options of sushi grade ahi tuna at your local grocery store so you can still enjoy the recipe 🙂 Thank you for your kind comment, I love sharing recipes with you!

  3. Debra Sidebottom says

    You have me excited for my birthday in September since I just showed this to the husband and told him it’s what I want for part of my birthday dinner. Every once in a while we like to splurge on some great tuna like this. Thank you for sharing…I can’t wait!

    • Jessica Gavin says

      You absolutely should treat yourself to this luxurious fish Debra! I’m so happy that you will get to try it for your birthday 🙂 When is the big day? Mine is on the 28!

  4. Christene says

    It says it serves 8 people. Which means that each person gets served 1 tower. Is this correct? I have made several towers for dinner parties and they aren’t shared, everyone gets a tower.

    • Jessica Gavin says

      Great question Christene! The recipe makes 2, 3-inch wide towers, each with about 4 servings as a shared appetizer. You can make 4 smaller towers, or double the recipe to make more. Thanks!

      • Kenny says

        Hey Jessica! I made this last night and it was wonderful. I did want to point out. a mistake with the round size though from your instructions. In the directions for “Tuna Tower Assembly” it states: “In a 4-inch round ring mold (3-inches tall)”. When I laid down 6 tablespoons of the mango mix inside my 4-inch round, I immediately new it wasn’t going to work. Now, based on your response above, I believe it should have stated “In a 3-inch round…”.

        No worries, I doubled the amount of everything and it made a very large, picture-perfect tower. The wife was impressed. If you correct the instructions, feel free to delete my response. 🙂

  5. Jerome Calderone says

    Thank You for this recipe I wowed my wife with it using ahi tuna we brought back to Florida from Pike Place Market (yes the fish tossing guys) I think this is now the favorite thing I make for her thanks to you.

    • Jessica Gavin says

      Wow, that sounds lovely! What a fun food adventure, I’m so happy you go to share it with your family. Happy to hear your wife enjoyed the recipe!

  6. Maureen says

    This is a wonderful recipe and so pretty. I am making it tonight. We are in Puerto Vallarta , Mexico For the winter and today I scored a lovely piece of ahi. Won’t even tell you how inexpensive it was! This is the third time I have made it by the way! A real “keeper”.

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