Poke Nachos

Key Ingredients and Substitutions

These poke nachos recipe is a raw fish dish so use only the highest quality ingredients.

In the printable recipe below, you can find a complete list of ingredients and measurements.

• Ahi Tuna: The tuna in these poke nachos is raw so only use sushi-grade tuna (or saku maguro). We buy our tuna at a local high-end grocery store but you can also find it at stores such as Whole Foods or a local fishmonger. Be sure to purchase only from reputable vendors or stores that carry sushi-grade fish. If you buy your tuna frozen, the safest way to thaw it is overnight in the refrigerator the night before. It should be kept chilled until it is ready to be prepared and served. Once the tuna has thawed use a clean, dry surface, like a cutting board, and pat dry the tuna with clean paper towels.
• Wonton Chips: We made our own wonton chips using wonton wrappers but you can also use store tortilla chips.
• Oyster Sauce: It’s misleadingly named since it doesn’t have an oyster flavor. The flavor is a blend of slight sweetness and saltiness, reminiscent of sea water. It also adds a distinct umami taste to the poke.
• Chili Garlic Sauce: Thicker and chunkier than Sriracha sauce, it adds a little spice to the poke. If you prefer it spicy sriracha is an easy substitute and you can add less or more depending on your heat preference.
• Sesame Oil: Made from raw seeds, light sesame oil has an earthy, nutty taste, while dark sesame oil, made from toasted seeds, offers a bolder flavor and thicker texture. We prefer to use dark sesame oil for this recipe for its pronounced taste.
• Soy Sauce (or Shoyu): Adding a sweet, salty, umami flavor to the dish soy sauce is a do not skip ingredient in the poke marinade. To get the most authentic taste opt for a Japanese-style soy sauce such as Kikkoman. Tamari is a good substitute and doesn’t contain wheat for anyone following a wheat or gluten-free diet.
• Spicy Mayo: We used Kewpie mayonnaise since it is creamier and slightly tangier than American mayo but you can use whatever you have in your fridge. To give it some heat and flavor we added Sriracha sauce but you can also use Tabasco or your favorite hot sauce.

How to Make Poke Nachos

Here are the quick step-by-step instructions with visuals; you can find the full instructions with the exact ingredients in the recipe card below.
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Pro-tip: Don’t over marinated the tuna or it will become mushy – about 30 to 60 minutes is ideal.

1. Tuna Poke: Thoroughly dry the ahi tuna with paper towels before cutting it into 1/2-inch cubes for even marination. In a mixing bowl, combine the cubed tuna with soy sauce, oyster sauce, sesame oil, chili garlic sauce, and sliced green onions, tossing everything together until the tuna is well-coated. To get the most flavor from the marinade, cover the bowl and let the tuna marinate in the refrigerator for 30 minutes to an hour, giving it time to soak up the flavors. While the tuna is marinating fry the wonton chips, make the spicy mayo, and prep the nacho toppings.

2. Wonton Chips: To fry wontons, heat 1-½ to 2 inches of neutral oil to 375℉ in a deep pot, monitoring the temperature with a thermometer. Cut the wonton wrappers into triangles and keep them covered until ready to fry. Fry the wonton pieces in batches to avoid overcrowding, until they puff up and turn golden, which usually takes 30-60 seconds. Use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate. Season with salt while still hot.

3. Spicy Mayo: In a small mixing bowl, whisk the Kewpie mayonnaise, sriracha, and water until fully combined. We suggest transferring it to a squeeze bottle to get the perfect drizzle. Keep the spicy mayo refrigerated until you are ready to use.

4. Assembly: On a serving platter or baking sheet, arrange the wonton chips then drizzle some spicy mayo sauce over the chips. Top the chips with the poke, avocado, green onions, cilantro and sesame seeds. Serve with the remaining spicy mayo, lime wedges, and any additional toppings.

Toppings for Poke Nachos

Poke nachos are fantastic with just a few toppings to allow the flavor of the tuna to stand out, but they’re equally great loaded with extras. We love topping them with creamy avocado slices or guacamole, crisp green onions, sesame seeds, sweet mango salsa, sliced jalapeños, and refreshing cucumber. Pickled ginger and seaweed salad add a sushi-esque twist while masago or tobiko bring a splash of the sea. Experiment and try something new to find your perfect poke nacho combination.

Make-Ahead and Storage

Make-Ahead: The tuna and toppings can be prepared ahead of time then refrigerated. Since this recipe uses raw sushi-grade tuna it is best consumed within 1-2 days. The fried wontons can be also be made in advance.

How to Store: Store the marinated tuna and toppings separately in airtight containers in the refrigerator. To store fried wontons, let them cool completely at room temperature to avoid condensation. Once cool, place them in an airtight container or a resealable plastic bag. If possible, add a sheet of paper towel to the bottom of the container to absorb any excess oil, which helps maintain their crispness. Store them at room temperature for a few days. Avoid refrigerating as moisture can make them soggy.

How to Reheat: Reheat the wonton chips in the oven at 350°F until warm and crispy then assemble the nachos with the tuna and your favorite toppings.

Recipe Tips and Notes

• For the best poke nachos, use only the freshest sushi-grade tuna and marinate it just before assembly to keep it flavorful.
• Assemble nachos right before serving to ensure chips stay crispy.

Frequently Asked Questions