Description
A vibrant and refreshing Tuna Poke Nachos recipe featuring fresh sushi-grade ahi tuna marinated in a savory sesame-soy dressing, served atop crispy homemade wonton chips and topped with creamy avocado, spicy mayo, pickled ginger, and optional fish roe. Perfect for a light lunch or an elegant appetizer.
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 fresh sushi-grade ahi tuna and dice it into uniform ½-inch cubes to ensure even marination. In a medium bowl, combine the diced tuna with soy sauce, sesame oil, rice vinegar, thinly sliced green onions, and sesame seeds. Gently fold the mixture with a spoon to coat the fish without breaking it up. Cover and refrigerate for at least 10 minutes and up to 2 hours, allowing the flavors to meld.
- Make the Wonton Chips: Cut wonton wrappers diagonally into triangles resembling traditional nacho chips. 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 to 60 seconds per side until they become golden and crispy. Use a slotted spoon to remove them and drain on paper towels, then immediately sprinkle with sea salt. Alternatively, for a lighter option, brush the wonton triangles lightly with oil, arrange them on a baking sheet, and bake at 350°F for 8 to 10 minutes, flipping halfway through until crisp and golden.
- Assemble Your Nachos: Arrange the cooled wonton chips on a large serving platter, slightly overlapping to form a base layer. Spoon the marinated tuna poke evenly over the chips, ensuring each chip gets some tuna. Scatter diced avocado on top to add creaminess that balances the tuna’s richness. Drizzle spicy mayo in a zigzag pattern using a spoon or squeeze bottle. Finish by garnishing with pickled ginger, fish roe if desired, and fresh cilantro leaves. Serve immediately with lime wedges on the side for added zest.
Notes
- Use sushi-grade tuna to ensure freshness and safety.
- Do not marinate the tuna for more than 2 hours to prevent it from becoming overly ‘cooked’ by the vinegar.
- For a gluten-free version, use tamari instead of soy sauce and confirm the wonton wrappers are gluten-free or substitute with gluten-free chips.
- Adjust the amount of sriracha in spicy mayo to suit your heat preference.
- Wonton chips can be made ahead and stored in an airtight container for up to 1 day.
