Introduction

Tuna Poke Nachos combine the fresh, vibrant flavors of ahi tuna poke with the satisfying crunch of crispy wonton chips. This fusion dish is perfect for entertaining or a special treat when you want something light yet flavorful.

The dish shows a white plate filled with a single, thick layer of yellow crunchy tortilla chips spread out flat, each chip topped with bright red raw tuna cubes. On top of the tuna, there is a drizzle of light orange sauce that appears creamy, mixed with small pieces of chopped green onions evenly scattered across. Behind the plate, there are two lime slices and a small white bowl filled with dark soy sauce. The whole setting is placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound sushi-grade ahi tuna, diced into ½-inch cubes
3 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon sesame oil
1 teaspoon rice vinegar
2 green onions, thinly sliced
1 teaspoon sesame seeds
20 wonton wrappers, cut diagonally into triangles
Vegetable oil for frying (or cooking spray for baking)
Sea salt to taste
1 ripe avocado, diced
¼ cup spicy mayo (3 tablespoons mayo mixed with 1 teaspoon sriracha)
2 tablespoons pickled ginger, chopped
1 tablespoon tobiko or masago (fish roe), optional
Fresh cilantro leaves for garnish
Lime wedges for serving

Instructions

Step 1: Prepare the Tuna Poke by dicing the sushi-grade ahi tuna into uniform ½-inch cubes. In a medium bowl, combine the tuna with soy sauce, sesame oil, rice vinegar, sliced green onions, and sesame seeds. Gently fold the ingredients together, then cover and refrigerate for at least 10 minutes and up to 2 hours to marinate.
Step 2: Make the Wonton Chips by cutting the wonton wrappers diagonally into triangles. For frying, heat about 1 inch of vegetable oil in a deep skillet to 350°F. Fry the wonton triangles in batches for 45-60 seconds per side until golden and crispy. Drain on paper towels and immediately season with sea salt. Alternatively, brush the triangles with oil, arrange on a baking sheet, and bake at 350°F for 8-10 minutes, flipping halfway through.
Step 3: Assemble the nachos by arranging the cooled wonton chips on a large platter, overlapping slightly. Spoon the marinated tuna poke evenly over the chips. Scatter diced avocado on top, then drizzle with spicy mayo. Garnish with chopped pickled ginger, optional fish roe, and fresh cilantro leaves. Serve with lime wedges on the side.

Tips & Variations

Use sashimi-quality tuna for the freshest flavor and safest raw consumption.
For a gluten-free version, substitute tamari for soy sauce and bake the wonton chips instead of frying.
Adjust the amount of sriracha in the spicy mayo to suit your preferred spice level.
Try adding thin slices of cucumber or radish for extra crunch and freshness.

Storage

Store any leftover tuna poke separately in an airtight container in the refrigerator for up to 24 hours. The wonton chips are best enjoyed fresh as they lose their crispness quickly. Reheating is not recommended, but if needed, bake chips in a 350°F oven for a few minutes to crisp them back up.

How to Serve

A rectangular black plate holds three stacks of nachos, each with three layers: a base of light yellow crispy chips, topped with bright green guacamole, and chunky deep pink raw tuna cubes on top. The nachos are drizzled with a creamy light orange sauce in zigzag lines and sprinkled with finely chopped green herbs and seaweed bits. In the background, there is a white square dipping bowl of dark soy sauce with sesame seeds and two lime wedges on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for the poke?

Yes, you can substitute ahi tuna with other sashimi-grade fish like salmon or yellowtail, just be sure the fish is fresh and suitable for raw consumption.

How do I make the spicy mayo?

Simply mix 3 tablespoons of mayonnaise with 1 teaspoon of sriracha sauce. Adjust the amount of sriracha to make it milder or spicier based on your taste.