The most amazing ahi tuna poke nachos with wontons are easier to make at home than you ever imagined. They are spicy, crunchy, salty, & irresistible. Top crispy wonton chips with homemade poke, fresh avocado, spicy jalapenos, & onions for a flavor explosion. In one bite you get nutty, spicy, & pungent flavors with the tender ahi.
I admit it, nachos are life if you ask me. Any type of chip topped with goodies is a food I cannot resist. These poke nachos are easily a top 10 food for me. You must try these out but be forewarned, they are addicting and you may not want to share.
This recipe was inspired by the delicious poke nachos I have ordered in restaurants. This is a copycat recipe of the poke nachos at Yardhouse and similar to some I had in Honolulu under a gorgeous Banyan tree. Poke nachos bring together Japanese and Hawaiian flavors. Now make it at home any time you get a craving.
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Ingredients
This recipe for poke nachos starts with fresh sushi-grade ahi tuna. The fresh tender ahi is cubed and marinated for so much flavor. Soy sauce, sesame oil, wasabi, seasonings, & more come together in a spicy, salty, & umami marinade for the tuna that makes classic poke so tasty.
Finally, all the yumminess is served over fresh crispy fried wonton chips. Plus the best toppings like buttery avocado, the kick of some fresh red onion, & pickled jalapenos pull this recipe altogether. This recipe is large enough to share, making 4 large servings.
- Sushi-grade Ahi Tuna
- Wonton Wrappers
- Vegetable Oil (for frying)
- Soy Sauce
- Sesame Oil
- Wasabi Paste
- Crushed Red Pepper Flakes
- Salt
- Red Onion
- Avocado
- Pickled Jalapenos
- Mayonnaise
- Sriracha
- Sesame Seeds or Furikake
See the recipe card for quantities.
Instructions
This recipe for ahi tuna nachos is a lot easier than you might think. With just a few simple preparations, you are on your way to a great platter of fresh poke nachos. Here are the step-by-step instructions to make this recipe in under 30 minutes.
Make the Homemade Poke
Begin by gathering all your ingredients. Make sure you have a sharp knife or sushi knife for cutting the tuna so that you get clean cuts and do not tear the tender fish. You will begin by preparing the poke so it can marinate while frying the wonton chips.
Dice the sushi-grade ahi tuna into small cubes. Make them bite-sized and uniform in shape.
In a medium-sized mixing bowl combine the tuna with the other poke ingredients. Toss to coat and set aside.
Poke is served in a quick marinade. You do not want to let the poke sit in the marinade for days. It is best freshly made and enjoyed on the same day. You can make the poke a few hours ahead of time and assemble it later.
The tuna in this nacho recipe is served raw. Poke is a raw sashimi dish. This is not a recipe using seared or crusted ahi tuna that has been cooked.
Fry Wontons Chips for Poke Nachos
While the ahi poke is marinating, it is time to make the wonton chips. The full package will not be needed. I used only 8 wrappers for a total of 16 large wonton chips. When 4 people shared, this made for 4 big yummy ahi nachos each.
You will be doing a shallow fry to get the chips crispy. You can also use a deep fryer if you have one. In a large skillet over medium-high heat, bring the vegetable oil to temperature. You will know it is ready for frying when it reaches 350°.
Using scissors, cut each wonton wrapper in half diagonally. You will end up with two triangles per wonton wrapper.
In a skillet, fry each wonton until golden brown on each side. Use tongs to turn over so each side cooks for 1 minute.
Be careful with this step as the oil will be hot. Do not walk away, wonton wrappers are thin and cook quickly. Drain the cooked chips on a plate lined with paper towels.
If you find the wontons are puffing up too much, you can cut a small slit in the middle of the wrapper before frying. This will help air escape while it fries.
How to Assemble Ahi Tuna Nachos
Now it is time to assemble the nachos. As mentioned, this is a large shareable portion so you will want to grab a big platter to put these on. Are you ready for the most amazing ahi tuna poke nachos with wontons you have ever had?
Place the wonton chips on a large plate or platter in a single layer with a bit of overlapping. Next, gently spoon the ahi poke mixture on top of the wontons. Spread it out evenly so all the chips have a good hearty portion.
Top the nachos with sliced avocado, thinly sliced red onions, and pickled jalapenos. Scatter them so they are evenly distributed over the entire plate of nachos.
Make the Spicy Mayo
Last up is whipping up the easy two-ingredient spicy mayo. Whisk together the mayo and sriracha. I like to put it in a small squeeze bottle and squirt it all over the nachos. I love these little condiment squeeze bottles so much - they are fun, inexpensive, & can be used for many things.
Hint: If you don't have a squirt bottle, you can place it in a small Ziploc bag, seal it, and cut a small hole in the corner. Simply squeeze gently as you drizzle it on top.
Substitutions
This nacho recipe is fantastic as is. But if you are missing an ingredient or have a dietary concern, here are a few substitutions that can be made.
- Soy Sauce - if you have an allergy to soy, you can use coconut aminos instead or use tamari for a gluten-free option.
- Sesame Oil - if you are all out or allergic, try one of my suggestions for an alternative to sesame oil.
- Pickled Jalapenos - use fresh diced or sliced jalapenos instead.
- Wonton Chips - use a thick & hearty tortilla chip that can hold up to the big bold toppings.
- Red Onion - use diced green onions instead or as a combination that is colorful & aromatic.
This recipe is dairy-free & nut-free as written. To make this ahi poke nacho recipe gluten-free, use corn tortilla chips instead of wonton chips and use tamari instead of regular soy sauce.
Variations & Fun Toppings
Now for the fun part, time to add additional toppings to add textures and flavors that make these ahi tuna nachos outstanding. These variations will up your poke nacho game.
- Extra Spicy - double the amount of spicy mayo and jalapenos.
- Deluxe - add any of the yummy sesame seed toppings shown below - furikake from Trader Joe's which also has seaweed or plain black or white sesame seeds.
- Kid-friendly/Mild - serve jalapenos on the side & omit the spicy mayo.
- Herby - add fresh cilantro.
- Tropical Sweet & Spicy - sprinkle on a little pineapple or mango salsa.
How to Serve Ahi Nachos
Nachos are a great appetizer, small plate, shareable snack, party food, or meal. That is one reason why nachos are a popular food and many people's favorite. These ahi tuna nachos are great for birthdays, Super Bowl parties, game days, holidays, Hawaiian or luau-themed events, & more.
Serve it with my watermelon salsa and sip on a pina colada on the rocks for the taste of the tropics. Now that's how vacation tastes if you ask me! Or make it a first course when serving Teriyaki Chicken Skewers & Asian Coleslaw for a Japanese-inspired meal.
Equipment
No special equipment or appliances are needed for this recipe. Besides all the ingredients needed, I do suggest you have a sharp quality knife that can cut through raw meat or fish. Besides that, a sturdy skillet, cutting board, & serving platter is needed. Here is what I recommend to help you make these poke nachos.
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Storage
Ahi tuna nachos are best enjoyed immediately while it is fresh. I do not recommend making this recipe ahead of time as it does not store well in either the refrigerator or the freezer.
The only make-ahead suggestion I have is to mix up the poke a few hours before serving. Cover the bowl and store it in the refrigerator. You can also fry the wonton chips up to an hour early. Let it sit on the paper towel-lined plate until ready to enjoy.
Top Tips & Shortcuts
If you are really pressed for time. You can buy premade poke at specialty grocery stores or fish markets. Kikkoman and other brands also make a store-bought spicy mayo that makes for a great shortcut.
FAQ
Ahi tuna is a type of fish. Raw ahi tuna may be cut into slices or chunks to be enjoyed as sashimi or sushi.
Poke is a Hawaiian style of serving sashimi. Often with a sauce, seasonings, spices, and other fresh ingredients. Ahi can be used in making poke, but other fish can too such as hamachi, salmon, etc.
Poke is Hawaiian for "cut into chunks". The chunks of ahi tuna in this recipe are cut into bite-sized chunks, making it a poke recipe.
Poke is a dish of raw fish. Similar to ceviche, a Latin-inspired dish, raw seafood is flavored with other ingredients. The difference between poke and ceviche is that ceviche "cooks" by curing in acidic ingredients such as lime or lemon juice whereas poke remains raw.
Ahi Tuna Poke Nachos with Wontons
Equipment
- Sharp Chef or Sashimi Knife
Ingredients
- ½ pound Sushi-Grade Ahi Tuna may also be called sashimi-grade
- ½ tablespoon soy sauce
- ½ teaspoon sesame oil
- ⅛ teaspoon wasabi paste
- ¼ teaspoon crushed red pepper flakes
- ⅛ teaspoon salt
- 2 tablespoons red onion thinly sliced
Wonton Chips & Toppings
- 1 package wonton wrappers 8 will be used
- 2 cups vegetable oil
- 1 ripe avocado
- ½ cup pickled jalapenos drained
- 2 tablespoons red onion thinly sliced
- 1 teaspoon mayo
- 1 teaspoon Sriracha
Optional additional toppings
- 2 tablespoons chopped fresh cilantro
- ½ teaspoon furikake or sesame seeds
Instructions
- MAKE THE AHI TUNA POKE
- For the poke, you will need a cutting board, a sharp knife, & a medium-sized bowl. Dice the sushi-grade ahi tuna into small cubes. Make them bite-sized and uniform in shape. I aim for ½" cubes. Any larger and they tend to fall right off the chips.
- In a medium-sized mixing bowl combine the tuna with the other poke ingredients. This includes everything from the soy sauce to the 2 tablespoons of red onion in the list above. Toss to coat and set aside. Let this marinate while you cook the wonton chips and prep the other ingredients.
- FRY THE WONTON WRAPPERS INTO CHIPS
- In a large skillet over medium-high heat, bring 2 cups of vegetable oil to temperature. You will know it is ready for frying when it reaches 350°.
- While the oil is preheating, time to cut the wontons into smaller sizes to make the chips. Using scissors, cut each wonton wrapper in half diagonally. You will end up with two triangles per wonton wrapper. I like these large chips to really pile on the toppings. (see photos above)You can cut them a 2nd time to have smaller chips (4 chips per wonton wrapper)
- In a skillet, fry each wonton until golden brown on each side. Use tongs to turn over so each side cooks for 30 seconds to 1 minute.
- Drain the cooked chips on a plate lined with paper towels.TIP - If you find the wontons are puffing up too much, you can cut a small slit in the middle of the wrapper before frying. This will help air escape while it fries.
- ASSEMBLE THE NACHOS
- Begin by peeling and slicing the avocado. Also slice more onion if you do not have the additional amount already after slicing it for the poke. Drain the jalapenos from the jar. Leave them sliced or dice them up if you prefer. Gather any additional ingredients you may want from the optional list - cilantro, furikake, etc.
- Whisk together the mayo and sriracha. I like to put it in a small squeeze bottle and squirt it all over the nachos. Hint: If you don't have a squirt bottle, you can place it in a small Ziploc bag, seal it, and cut a small hole in the corner. Simply squeeze gently as you drizzle it on top.
- Place the wonton chips on a large plate or platter in a single layer with a bit of overlapping. Next, gently spoon the ahi poke mixture on top of the wontons. Spread it out evenly so all the chips have a good hearty portion.
- Top the nachos with sliced avocado, thinly sliced red onions, and pickled jalapenos. Scatter them so they are evenly distributed over the entire plate of nachos.
- Sprinkle on the additional toppings: cilantro, furikake, sesame seeds, etc.
- Serve and enjoy! Share if you dare!
Notes
| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 448 |
| % Daily Value* | |
| Total Fat 17.8g | 23% |
| Saturated Fat 3.4g | 17% |
| Cholesterol 33mg | 11% |
| Sodium 1223mg | 53% |
| Total Carbohydrate 47.8g | 17% |
| Dietary Fiber 3.6g | 13% |
| Total Sugars 8.8g | |
| Protein 23.2g | |
| Vitamin D 58mcg | 292% |
| Calcium 16mg | 1% |
| Iron 3mg | 18% |
| Potassium 252mg | 5% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
Food safety
If you have never worked with raw fish or sashimi, make sure you are using proper food safety practices. Like raw meat, cross-contamination is something you want to make sure does not happen in your home kitchen.
Here are some quick tips below. See more guidelines for sushi & sashimi safety in this article.
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw ahi tuna
- Don't leave food sitting out at room temperature for extended periods
- ONLY use sushi-grade tuna for this recipe. Double-check the label and/or ask a store employee to confirm.
Katie says
I have never made poke before but was determined. I bought the tuna from a local fish market & they diced it for me. I did all the rest and this was easier than I thought they would be. So much fresher with warm chips. I love these & will make again many times.
Angela says
Great idea to get help & quality fish from your local fish market. Thanks for sharing your review.
Nicoletti says
I love these at Yard House. My sister made these for my birthday yesterday (I am horrible in the kitchen) and she did a great job. We like them very spicy so she made like quadruple the spicy mayo. It was perfect and messy.
Angela says
Happy birthday! I love spicy too so glad you enjoyed them on your special day.