Dragon Fruit Tuna Stacks
8 wonton wrappers, cut into quarters
Canola oil, for frying
2 Tbsp. tamari
1 Tbsp. sesame oil
1 tsp. freshly grated ginger
1 lime, zested
2 scallions, white and light green parts thinly sliced, dark green parts sliced and reserved
Pinch of crushed red pepper flakes
1 tsp. toasted sesame seeds
1 Farm Direct Supply white dragon fruit, peeled and cut into ½” cubes
8 oz. sushi-grade tuna, diced
1 ripe avocado, pitted, peeled and sliced
1 jalapeño pepper, sliced thin
Line a baking sheet with paper towels. Set aside.
Using a medium saucepan over medium-high heat, add 1” oil. Heat oil to 325-350 degrees. Carefully add wonton wrappers, working in batches if needed to avoid overcrowding the pan. Fry until golden brown, about 1 minute per side. Transfer fried wonton squares to the prepared baking sheet to drain. Set aside.
In a medium non-reactive bowl, whisk together tamari, sesame oil, ginger, lime zest, scallions, red pepper flakes and sesame seeds until well-combined. Set aside.
Just before serving, gently fold in the dragon fruit and tuna into the tamari mixture until combined.
Place a 3” ring mold or round biscuit cutter on a serving plate. Fill mold with ¼ of the dragon fruit-tuna mixture, about ¾ cup, gently pressing down. Slowly lift the mold straight up to release.
Top with sliced avocado and jalapeño. Sprinkle reserved scallions around the dragon fruit tuna stack and serve with wonton squares. Repeat the process with the remaining ingredients and serve.