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Poke Nachos

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This Poke Nachos recipe is easy recipe and perfect as an appetizer or dinner. These nachos blend fresh, sushi-grade tuna with crispy wonton chips and your favorite toppings.
Servings: 4 people
Total Time: 1 hour 25 minutes
wonton chips topped with tuna poke, avocado slices, spicy mayo, jalapenos, and green onions on a white serving plate.

There’s something irresistible about nachos, with their crispy chips and layers of toppings, making them one of our go-tos for football season. Our poke nachos, made with fresh sushi-grade tuna and fried wonton chips, are a tasty choice for summer. They have all the qualities we love in traditional nachos but on the lighter side and are perfect for pairing with your favorite frozen cocktail.

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.
This post may contain paid affiliate sales links. As an Amazon Associate, I earn from qualifying purchases. Please see my full disclaimer policy for details.

Pro-tip: Don’t over marinated the tuna or it will become mushyabout 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


What is in Yard House poke nachos?

Yard House poke nachos are made with marinated raw ahi tuna and crispy wontons then topped with avocado, serrano peppers, a white truffle sauce, a sweet soy ginger sauce, a sriracha aïoli, cilantro, green onions, nori, and sesame seeds.

More Tuna Recipes to Try


Looking for more inspired tuna recipes? Try these other favorites:

  • Crab and Ahi Tuna Tower – Layers of delicious crab meat, mango and avocado, and sushi-grade tuna create this restaurant worthy recipe that will easily elevate your next at-home dining experience. It is a perfect shareable appetizer.
  • Sesame Seed Crusted Tuna Steak with Mango Salsa – Crusted with sesame seed then seared adn topped with fresh mango salsa. Healthy, delicious dinner ready in less than 30 minutes.
  • Hawaiian Style Ahi Tuna Poke Bowl – Made with sushi grade ahi tuna, soy sauce, sesame oil, oyster sauce, and scallions served over rice and topped with sesame seeds.

Let’s Connect! If you make this recipe or any other recipe on Casual Epicure, please don’t forget to rate the recipe and leave a comment below. It helps others who are considering making our recipes and we love hearing about your cooking experiences. And if you snapped some shots, share them on Instagram, and be sure to tag @casual.epicure so we can feature them in our stories.

wonton chips topped with tuna poke, avocado slices, spicy mayo, jalapenos, and green onions on a white serving plate.

Poke Nachos

Posted by Melissa
This Poke Nachos recipe is easy recipe and perfect as an appetizer or dinner. These nachos blend fresh, sushi-grade tuna with crispy wonton chips and your favorite toppings.
5 from 1 vote

This recipe may contain paid affiliate sales links. As an Amazon Associate, I earn from qualifying purchases. Please see my full disclaimer policy for details.

Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 1 hour
Total Time 1 hour 25 minutes
Course Appetizer
Cuisine American
Servings 4 people
Calories 456 kcal

Equipment

Ingredients  

Tune Poke

  • 16 ounces saku maguro/sushi-grade ahi tuna
  • 2 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon chili garlic sauce
  • ½ cup green onions, chopped

Wonton Chips

  • 12-15 wonton wrappers, cut into triangular pieces
  • neutral oil, for frying

Spicy Mayo

  • ½ cup mayonnaise
  • 2 teaspoon sriracha sauce
  • 1 tablespoon water

Toppings

  • avocado, sliced
  • sesame seeds, for garnish
  • jalapeno slices, for garnsih

Instructions 

Tuna Poke

  • Pat the ahi tuna dry and then neatly cut it into small 1/2-inch cubes.
  • Place the tuna in a bowl and add the soy sauce, oyster sauce, sesame oil, chili garlic sauce, and green onions. Toss well to coat and refrigerate for at least 30 minutes but up to 1 hour.
  • While the tuna is marinating fry the wonton chips, make the spicy mayo, and prep the nacho toppings.

Wonton Chips

  • Pour about 1-½ to 2 inches of neutral oil into a deep, heavy-bottomed pot and heat the oil to 375℉. Use an oil or candy thermometer to monitor the heat while frying.
  • While the oil is heating, cut the wonton wrappers into serve into triangular pieces. Keep wontons covered with a towel while you finish heating the oil.
  • Working in batches so as to not overcrowd the pan, gently slip the wonton pieces into the hot oil. They should puff up and turn golden brown within 30-60 seconds.
  • Use a slotted spoon or spider to transfer the chips to a paper towel-lined plate. Season with salt while they're hot.

Spicy Mayo

  • In a small mixing bowl, whisk the mayonnaise, sriracha, and water until fully combined. Cover and refrigerate until ready to use.

Assembly

  • Arrange the wonton chips on a platter. Drizzle some spicy mayo sauce over the chips then top with the poke, avocado, green onions, cilantro and sesame seeds. Serve with the remaining sauce, lime wedges, and any additional toppings, if desired.

Notes

1. You should only use sushi-grade tuna since it is being eaten raw.
2. Keep tuna refrigerated until ready to be prepared.
3. Since the tuna is raw we recommended not saving leftovers so only buy, thaw, and prepare what will be eaten.
4. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. The nutritional value is only for the poke nachos made with wonton chips and does not include any additional garnishments. It does not include the nutrition for any substitutions.
5. Be sure to check out the Key Ingredients along with the Recipe Tips and Notes sections found in the post, for more tips, options, substitutions, and variations for this recipe! You will also find step-by-step photos there.
Serving: 1serving | Calories: 456kcal | Carbohydrates: 16g | Protein: 30g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 57mg | Sodium: 848mg | Potassium: 432mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2676IU | Vitamin C: 9mg | Calcium: 37mg | Iron: 2mg
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