Go Back
​​​​​​​​​​​​​​Tuna Poke Nachos Recipe with Fresh Ahi and Wonton Chips
Marigold Voss

​​​​​​​​​​​​​​Tuna Poke Nachos with Fresh Ahi and Wonton Chips

Crispy wonton chips topped with fresh ahi tuna, creamy sauce, and bold flavors. These tuna poke nachos are a vibrant, restaurant-style appetizer that’s easy to make at home.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Marinating Time 10 minutes
Total Time 40 minutes
Servings: 4 People
Course: Appetizer, Snack
Cuisine: Asian-inspired, Hawaiian
Calories: 360
Ingredients Method Video Notes

Ingredients
  

  • 200 g Fresh ahi tuna sushi-grade, diced
  • 1 tbsp Soy sauce low sodium
  • 1 tsp Sesame oil toasted preferred
  • 1 tsp Rice vinegar or lime juice
  • 1 tsp Sriracha adjust to taste
  • 1 tbsp Mayonnaise for spicy mayo
  • 1 pack Wonton wrappers cut into triangles
  • 1 cup Oil for frying
  • 2 tbsp Green onions chopped
  • 1 tbsp Sesame seeds for garnish
  • ½ cup Avocado diced
  • 1 tbsp Jalapeño thinly sliced, optional

Method
 

  1. Cut wonton wrappers into triangles.
  2. Heat oil in a frying pan and fry wonton pieces until golden and crispy.
  3. Remove chips and drain on paper towels.
  4. In a bowl, combine diced ahi tuna, soy sauce, sesame oil, and rice vinegar.
  5. Add sriracha and mix gently to coat the tuna.
  6. In a small bowl, mix mayonnaise with a little sriracha to make spicy mayo.
  7. Arrange wonton chips on a serving plate.
  8. Top chips with marinated tuna and diced avocado.
  9. Drizzle spicy mayo over the nachos.
  10. Garnish with green onions, sesame seeds, and jalapeño slices.
  11. Serve immediately for best freshness and crunch.

Video

Notes

  • Always use sushi-grade tuna for safe raw consumption.
  • Do not prepare too early; assemble just before serving to keep chips crispy.
  • You can bake wonton chips instead of frying for a lighter option.
  • Adjust spice level by increasing or reducing sriracha.