The convenience of having premium tuna steaks and poke in our kitchens—and yours—this season is thanks to the dedication of our Chatham Harvesters fishing families. Fishing families like the Nadeau’s and Mendoza’s, and their crew exemplify the knowledge, commitment, and care that fuel sustainable fishing practices and provide healthy protein for your table. By freezing wild-caught bluefin, yellowfin, and bigeye tuna at the peak of freshness, we ensure every fillet delivers exceptional quality, flavor, and nutrition.
This week, inspired by the versatility of our fresh-frozen Big Eye Tuna packs, we gave tuna poke a fresh twist: rice cracker-encrusted fried tuna. This recipe celebrates the balance of wholesome ingredients and creativity, and while we used Yellowfin, any cut or variety of tuna can work beautifully. Let’s make your kitchen a place where bold flavors and responsible choices meet!
Rice Cracker-Crusted Tuna Poke: A Twist on Tradition
Serves 2
INGREDIENTS:
For the rice-crusted fried tuna:
1/2 Chatham Harvester’s Big Eye Tuna, or any variety or cut of tuna
Vegetable oil for frying
2 egg whites
1 tablespoon of cornstarch
6 rice crackers ( 4-inch round) ground into small crumbs
For the bowl:
1 cup of cooked sushi rice
1/2 cup cubed fresh mango
1/2 avocado
1/4 c shelled edamame
1/4 small red onion
2 scallions, trimmed and sectioned
1/2 tablespoons soy sauce
1/2 tablespoon sesame oil
1/2 teaspoon of mirin (sweet rice wine)
1/2 teaspoon of garlic chili sauce
1/2 teaspoon of furikake (a dried fish seasoning) or sesame seeds
DIRECTIONS:
To make the tuna :
Pour oil to a depth of three inches into a heavy, deep-heavy pan and heat to 400°F using a deep-fry thermometer.
While the oil heats, whisk together the egg whites and cornstarch in a shallow bowl until smooth. Coat each piece of tuna in the egg white mixture, then dredge thoroughly in rice-cracker crumbs, ensuring the surface is evenly covered.
Carefully place the coated tuna into the hot oil and fry, turning once, until the coating is deep golden brown—about 15 seconds per side. The tuna should remain rare in the center. Using a slotted spoon, remove the tuna and drain on paper towels. Slice the tuna against the grain into desired portions before serving.
To build the bowls:
Mix soy sauce, sesame oil, mirin, in a bowl, mix well, and set aside
In 2 bowls, arrange equal parts of rice on the bottom of the bowl, then arrange decoratively the mango, edamame, avocado, tuna, and onion.
Pour soy sauce mixture over all, and arrange scallions, and sprinkle with
furikake or sesame seed.
Serve immediately
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