Ahi Tuna Poke Nachos with Wontons
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. A copycat recipe similar to the ahi nachos at Yardhouse.
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. | |
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