Pat the sushi-grade ahi tuna dry with paper towels. Trim any sinew and cut into 1/2-inch cubes. Place tuna cubes in a chilled bowl and keep refrigerated while you prepare other components.

Dice mango and avocado

Peel and dice the mango into roughly 1/2-inch pieces (about 1 cup). Halve, pit, and dice the avocado into similar 1/2-inch pieces. Gently toss the avocado with a small squeeze of lime (from the dressing) if desired to slow browning; set aside separately so avocado doesn't get overly sauced before serving.

Prepare cucumber

Trim and halve the cucumber lengthwise. If seeds are large, scoop them out with a spoon. Dice cucumber into 1/4–1/2-inch pieces (about 1 cup). Pat dry to remove excess moisture to avoid watering down the poke.

Prep aromatics

Thinly slice scallions on the diagonal and roughly chop cilantro leaves if using. Measure toasted sesame seeds; keep aside for finishing.

Ginger-Soy Dressing

In a small bowl, whisk together 1.5 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, 1 tsp grated fresh ginger, 1 tsp honey or agave, 1 tsp fresh lime juice, and 1/2 tsp optional chili (sriracha or gochujang). Taste and adjust: add more lime for brightness, more honey for balance, or more chili for heat. The dressing should be balanced salty, tangy, and slightly sweet.

Stir in 1 tsp neutral oil to slightly round the dressing and help coat the fish and fruit. Keep dressing chilled until ready to combine with tuna.

Assemble Poke

Add the chilled tuna cubes to a medium mixing bowl. Pour about 3 tbsp of the ginger-soy dressing over the tuna (reserve remaining dressing for serving). Gently toss to coat, being careful not to smash the cubes. Let marinate 5–10 minutes in the refrigerator — this seasons the fish without cooking it.

After marinating, fold in diced mango and cucumber into the tuna. Add scallions, half the sesame seeds, and gently fold in the diced avocado at the end to avoid mashing. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper, tasting and adjusting. If it tastes dry, add another teaspoon of dressing.

Transfer poke to a chilled serving bowl or individual bowls. Sprinkle remaining sesame seeds and cilantro leaves on top. Serve immediately with wonton chips.

Wonton Chips & Garnish

Make chips one of two ways: Frying (crispest) or baking (lighter).

Frying method

Heat 1/2 cup vegetable oil in a small heavy skillet over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer). Working in batches, cut wonton wrappers into quarters or triangles and fry 30–45 seconds per side until golden and crisp. Remove with a slotted spoon to paper towels and immediately season with a pinch of coarse sea salt.

Baking method

Preheat oven to 375°F (190°C). Lightly brush both sides of wonton pieces with neutral oil, arrange in a single layer on a sheet tray, and bake 6–9 minutes, flipping once, until golden and crisp. Remove and sprinkle with sea salt.

Arrange chips around the poke or serve on the side for scooping. Optionally pass extra dressing for guests to drizzle.