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–+ servings

Poke Nachos

Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 1 hour
Total Time 1 hour 25 minutes

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.