Tuna Poke Crackers

• NORI CRACKERS
• Vegetable oil for frying
• 12 sheets (about 7 1/2 by 8 in.) nori*
• 1 egg, beaten with a fork
• SPICY AIOLI
• 2 small garlic cloves, minced
• 2 teaspoons lemon juice
• 2 large egg yolks
• About 1/4 tsp. kosher salt
• 1 cup rice-bran oil
• About 1 tbsp. Sriracha
• About 1 tbsp. tamari
• POKE
• 1 pound raw sushi /sashimi-grade ahi tuna, skinned and bloodline removed before weighing*
• 1 to 1 1/2 tbsp. tamari
• 1 to 1 1/2 tsp. toasted sesame oil
• 1 tablespoon very thinly sliced green onion (about 2 small)
• 1/2 teaspoon minced fresh ginger
• 1/2 teaspoon minced seeded jalapeno chile
• 2 radishes, cut into matchsticks
• 3 tablespoons slivered shiso leaves* or 2 tbsp. slivered fresh mint leaves
• Daikon radish sprouts (optional)
• 1/2 teaspoon toasted white sesame seeds

1. Make crackers: Pour enough vegetable oil into a 6-qt. pot to come at least 1 in. up sides. Heat over medium-high heat to 350u0b0 on an instant-read thermometer. While oil is heating, brush 6 nori sheets with beaten egg and top with remaining 6 sheets. Cut each in half. When oil is hot, fry 3 pieces nori at a time until crisp, 2 to 3 minutes. With tongs, transfer to a rimmed baking sheet lined with a cooling rack. Fry rest of nori the same way.
2. Make aioli: In a blender, blend garlic, lemon juice, and yolks until well combined. Add salt and, with motor running, drizzle in 1 tbsp. cold water, followed by rice-bran oil in a thin stream. If it becomes very thick, add a few tbsp. cold water to make a loose, creamy sauce and to keep it from separating. Whirl in 1 tbsp. each Sriracha and tamari, taste, and add more if you like.
3. Make poke: With a sharp knife, cut tuna into 1/4-in. dice and put in a large bowl. Drizzle with tamari and sesame oil. Gently mix with your hands and add more tamari and/or sesame oil to taste. Mix in green onions, ginger, and chile.
4. Spoon poke onto crackers and top with a few drops of spicy aioli. Sprinkle with radishes, shiso, sprouts if using, and sesame seeds. Serve with more aioli on the side if you like.
5. *Find dried nori seaweed on the international aisle of your grocery store, and shiso at Japanese and specialty produce markets. Tuna is among the safest of fish to eat raw--it's not prone to parasites--but buy it from a good market that knows how to handle it.
6. Make ahead: Nori crackers, up to 1 day, stored airtight. Aioli, up to 2 days, chilled.
7. Note: Nutritional analysis is per cracker.

vegetable oil, egg, aioli, garlic, lemon juice, egg yolks, kosher salt, ricebran oil, sriracha, tamari, poke, tuna, tamari, sesame oil, very, fresh ginger, chile, radishes, mint, sprouts

Taken from www.myrecipes.com/recipe/tuna-poke-crackers (may not work)