Tuna Poke Nachos with Crispy Wonton Chips Recipe
This Tuna Poke Nachos recipe combines fresh, sushi-grade ahi tuna marinated in a flavorful blend of soy sauce, sesame oil, and rice vinegar with crispy homemade wonton chips. Topped with creamy avocado, spicy mayo, pickled ginger, and optional fish roe, these nachos offer a delightful fusion of Hawaiian poke and crunchy Mexican-inspired snacks perfect for entertaining or a light meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Hawaiian Fusion
- Diet: Gluten Free
Ingredients
Scale
Tuna Poke
- 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
Wonton Chips
- 20 wonton wrappers, cut diagonally into triangles
- Vegetable oil for frying (or cooking spray for baking)
- Sea salt to taste
Toppings
- 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
- Prepare the Tuna Poke: Start with the freshest sushi-grade ahi tuna available, diced into uniform ½-inch cubes for even marination. In a medium bowl, combine the tuna with soy sauce, sesame oil, rice vinegar, green onions, and sesame seeds. Gently fold the ingredients together to avoid breaking the fish. Cover and refrigerate for at least 10 minutes and up to 2 hours to allow the flavors to meld without over-marinating.
- Make the Wonton Chips: Cut 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 small batches for 45-60 seconds per side until golden and crispy. Remove with a slotted spoon, drain on paper towels, and immediately sprinkle with sea salt. For a baked version, brush wonton triangles with oil, place them on a baking sheet, and bake at 350°F for 8-10 minutes, flipping halfway through, until crisp and golden.
- Assemble Your Nachos: Arrange the cooled wonton chips in a large platter, overlapping slightly. Spoon the marinated tuna poke evenly over the chips. Scatter diced avocado over the top to add creaminess. Drizzle spicy mayo in a zigzag pattern, then garnish with chopped pickled ginger, optional fish roe, and fresh cilantro leaves. Serve immediately with lime wedges on the side for squeezing over the top.
Notes
- Use only sushi-grade tuna from a trusted supplier to ensure safety and freshness.
- Marinate the tuna no longer than 2 hours to prevent the acid from ‘cooking’ the fish too much.
- For lighter chips, opt to bake the wonton triangles instead of frying.
- Spicy mayo can be adjusted in heat by varying the amount of sriracha.
- The fish roe topping is optional but adds a nice texture and burst of flavor for authenticity.
- Serve immediately after assembly to keep chips crispy.
Keywords: Tuna poke, Wonton chips, Nachos, Ahi tuna, Hawaiian poke, Appetizer, Seafood nachos, Gluten-free snacks
