Island Trollers Jalapeno Albacore Tuna Poke: A perfect little appetizer that’s fresh with Island Trollers Albacore Tuna a little spicy with Jalapeno, creamy from the Avocado and Creamy Sriracha sauce, and all around yummy. An impressive but easy to make appetizer!
I’ve taken a little liberty with the title on this amazing appetizer! I know that Hawaiian Poke is usually raw. But mine is usually tuna, so at least I’m still in the ball-park. And well, I think there are many people who will eat a beautifully cooked tuna but possibly pass on raw fish. So, this appetizer will work for them. And, this Island Albacore Tuna Poke is simply delicious! Possibly even better than raw. I do love Island Troller’s tuna! And, this is my version of the popular and beautiful appetizer.
I used Island Trollers’ Jalapeno tuna for this. I like the little bit of zing the jalapeno adds, as well as the pretty green color that’s jalapeno. And, their tuna isn’t simply flavored, it has the chopped jalapenos right there on top of the tuna. So beautiful and fresh. So yummy! Find Island Trollers Tuna on Amazon!
I’ve shown two ways of presenting the tuna salad. Super easy way, use those Chinese Soup Spoons. This is super cute and easy to eat. And, I love these Chinese Soup Spoons; we use them all the time in the kitchen, for tasting sauces for seasonings, or for eating any kind of soup (it doesn’t have to be an Asian soup). Or, you can toast up some crunchy won ton skins for serving. This is a super pretty presentation! You could also take this tuna salad and put it on a bun to make a lovely Asian inspired tuna sammie. It was delicious that way too, with the sprouts and avocado. MMMMM! (Can you tell that I really like this one!)
I like the extra large size of the egg roll wrappers for this appetizer. But, if you already have some won ton wrappers in the fridge or freezer, by all means, use them. To toast egg roll wrappers, preheat oven to 400° F. Spray a large cookie sheet with olive oil spray, and place cut wrappers onto the tray so they aren’t touching. Spray top of wrappers with olive oil spray, and bake for 6-8 minutes, or until golden brown and crispy.
If you’re making this recipe with Island Trollers Albacore Tuna, you don’t want to drain off those tasty juices from the can; they’re the juices from the fish itself, not just plain ol’ water or oil. Those juices are loaded with Omega 3s. So, it might feel a little weird not to drain the tuna, but don’t do it.
I love to put the Creamy Sriracha Sauce in these squeeze bottles. It makes for a really pretty, no mess, presentation. You could also use a zip top bag. Put the sauce in the bag and snip a corner off the bag to pipe out the sauce. Of course, if you don’t care about the presentation, you could simply glop it on with a spoon. I mean, no one will really care once they taste how yummy this is!
- 1 can 7.5 ounces Island Trollers Albacore Tuna with Jalapeno, undrained
- 1 tablespoon soy sauce
- 1 teaspoon chopped chives
- ¼ teaspoon sesame oil
- Egg roll or won ton wrappers cut into triangles and toasted optional
- olive oil spray for toasting won ton wrappers
- Avocado chopped
- Sprouts or micro greens for garnish
- Creamy Sriracha sauce optional (recipe below)
- Sesame seeds for garnish
- Empty tuna and all the juices into a medium bowl, and flake tuna apart. Gently mix in soy sauce, chives, and sesame oil.
- Place tuna salad onto Chinese soup spoons or onto toasted egg roll wrappers. Top with avocado and sprouts. Drizzle with creamy Sriracha sauce, and sprinkle with sesame seeds.
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- 3 tablespoons sour cream
- 1 tablespoon Sriracha
- ¼ teaspoon sesame oil
- Mix sour cream, Sriracha, and sesame oil together for Creamy Sriracha sauce. Place creamy Sriracha Sauce in a squirt bottle or small ziplock bag, and cut the corner from the bag for easy dispensing.
For those of you who are new to my blog, I don’t work for Island Trollers, I just adore them! I did get some tuna from them in exchange for writing some recipes. But, I do it because I love them, not because they pay me. Here’s where I talk about experiencing the tuna and how I got to know them.