Ahi Poke Nachos Recipe
with ginger soy ahi, crispy wontons, avocado, and fresno chiles
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ahi Poke
Crispy Wonton Chips
Toppings & Garnishes
Method
Ahi Poke
- 1
Prepare tuna
Trim any sinew from the sushi-grade ahi and pat dry with paper towels. Cut into 1/4-inch cubes and place in a medium mixing bowl.
- 2
Make dressing
In a small bowl whisk together soy sauce, sesame oil, grated ginger, rice vinegar, mirin (or sugar), and kosher salt until combined.
- 3
Marinate
Pour the dressing over the diced tuna and gently toss to coat. Add sliced fresno chile, chopped green onions, and toasted sesame seeds; toss once more. Let sit refrigerated for 10–15 minutes while you prepare wonton chips (do not marinate longer than 30 minutes to preserve texture).
Crispy Wonton Chips
- 4
- 5
Fry wontons
Stack wonton wrappers in pairs if you want thicker chips (optional). Working in batches, slide 4–6 wonton wrappers into the hot oil and fry 20–45 seconds per side, flipping with tongs, until they puff slightly and turn golden brown and crisp. Avoid overcrowding.
- 6
Drain & season
Use a slotted spoon to transfer chips to a paper towel–lined tray. Immediately sprinkle with fine salt. Repeat with remaining wontons. Let cool slightly — chips will crisp further as they cool.
Assembly & Garnishes
- 7
Prepare toppings
Dice the avocado and toss gently with a squeeze of lime to prevent browning. Mix spicy mayo if making from scratch (about 2 tbs mayo + 1 tbs sriracha, adjust to taste).
- 8
Assemble nachos
Arrange a single layer of crispy wonton chips on a large serving platter or individual plates. Spoon generous portions of the ginger-soy ahi over the chips, distributing evenly. Place avocado cubes and thinly sliced fresno chile over the top.
- 9
Finish & serve
Drizzle spicy mayo and unagi (eel) sauce over the nachos in thin lines. Sprinkle chopped cilantro and scallion greens. Add pickled ginger at the side if using and serve with lime wedges for squeezing. Serve immediately so wonton chips remain crisp.