We all know to enjoy our tuna poke to serve it on a fried wonton. What if I took some almost-completely thawed tuna, mixed in the poke sauce then wrapped it and fried it? Too much moisture in the filling? Will the tuna get cooked? Should the tuna still be mostly-frozen for it to work?
I’d say no to all, but for a couple of different reasons that may not apply to your personal tastes, so big grain of salt here.
One, with fried wonton, it’s almost always “less is more” when it comes to fillings. Over filling leads to splitting, excessive steam issues, overcooking the filling before the wonton becomes crisp, under OR overcooking the whole mess because there’s too much mass sucking away the heat from the fryer, and other issues.
For me (again!) I want my fried wonton’s to contrast the taste and texture of the crisp exterior, so it’s normally very distinct/strong flavors, and a pretty forgiving interior. With the sort of quality I’d want from a good poke tuna, I think you’d almost always loose the distinct flavor of tuna, which to me is always a risk of being overdone when you can see it clearly in other cooking methods.
But if you want to go that route, I’d say experiment with a cheaper option first. Your cooking method is going to have so many unique variables that it’s doing to take work. Fryer vs. dutch oven/large pot, the heat and recovery of your burner or fryer, the exact filling amount, and so on so you can figure out what’s done when should be done on a cheaper firm fish. It should also give you an idea of whether it’s worth continuing or if the challenges/variables aren’t worth the bother.
I’ve done homemade (though 90% of the time I use store-bought wrappers) wontons a lot over the years, and my conclusions are deep-fried options are (like most deep fried food IMHO) enough work and mess that I’ll buy them from a restaurant if I need them.
Pan seared (cooked in a skillet with a bit of sesame and neutral oil) is a lot better, so we still do them, but it’s a different sort of thing entirely, and even then, the whole “less-is-more” and a forgiving filling is key to it not being a failure.