Poke Nachos Recipe
This vibrant Poke Nachos recipe combines sushi-grade ahi tuna marinated in a flavorful sauce, crispy homemade wonton chips, and a spicy mayo drizzle for a fresh and tasty appetizer perfect for sharing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Fusion (Japanese-inspired)
Ingredients
Scale
Poke
- 16 ounces saku maguro/sushi-grade ahi tuna
- 2 tablespoons 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)
- kosher salt, (for seasoning)
Spicy Mayo
- ½ cup mayonnaise
- 2 teaspoons sriracha sauce
- 1 tablespoon water
Toppings
- avocado, (sliced)
- sesame seeds
- jalapenos, (sliced)
- green onions, (sliced)
Instructions
- Tuna Poke
Pat the ahi tuna dry and then neatly cut it into small 1/2-inch cubes. - Tuna Poke
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. - Simultaneous preparation
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. - Wonton Chips
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. - Wonton Chips
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. - Wonton Chips
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, and sesame seeds. Serve with the remaining sauce and any additional toppings, if desired.
Notes
- Use an oil or candy thermometer to monitor the oil temperature for frying the wonton chips to ensure they puff up and turn golden brown perfectly.
- Keep wonton wrappers covered with a towel while heating oil to prevent drying out.
- Season wonton chips with kosher salt immediately after frying while still hot for best flavor.
- Refrigerate the marinated tuna at least 30 minutes to allow flavors to develop.
Find it online: https://yumfoodusa.com/poke-nachos-recipe/