Tuna Poke

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2 pounds sushi-grade ahi tuna, cut into 1/2-inch cubes

1/4 large sweet onion, halved and julienned

1/4 English cucumber, halved and thinly sliced (about 1 cup)

1 jalapeño pepper, thinly sliced

1/4 cup soy sauce

2 tablespoons rice wine vinegar

1 tablespoon grated peeled fresh ginger

1 teaspoon sambal oelek

1 teaspoon toasted sesame oil

1 tablespoon packed light brown sugar

4 scallions, sliced

Vegetable oil, for frying

8 wonton wrappers, halved into triangles Kosher salt