Poke Tuna Nachos Recipe

Prep and dice tuna

Pat the ahi tuna dry with paper towels. Trim any connective tissue and dice into 1/2-inch cubes (about 6 oz total). Place in a chilled bowl.

In a small bowl combine the poke sauce (or prepared soy/mirin mix), diced jalapeño, sliced scallions and toasted sesame seeds. Stir to combine.

Add the sauce to the diced tuna and toss gently to coat. Season lightly with 1/4 tsp kosher salt and a pinch of black pepper. Cover and refrigerate while you prepare the other components (10–15 minutes) to let flavors meld.

Scoop the avocado flesh into a small bowl. Add Greek yogurt, wasabi paste, lime juice and salt.

Mash and whisk until smooth. If mixture is too thick, add cold water 1 tsp at a time (up to 1 tbs) until it reaches a pipeable / spoonable consistency for drizzling. Taste and adjust wasabi or salt as needed.

Place the blackberries, mayonnaise, lemon juice and honey in a small blender or use a fork and mesh sieve for a rustic texture.

Puree or mash until mostly smooth. Strain through a fine mesh sieve if you prefer a smooth aioli. Season with a pinch of salt. Chill until assembly.

Whisk together soy sauce, mirin, toasted sesame oil, rice vinegar and grated ginger in a small bowl. Taste and adjust balance — sweeter with more mirin or a touch of honey, saltier with a dash more soy. Use 3 tbs total on the tuna as directed above.

Spread a small mound (about 1/2 tsp) of shredded red cabbage evenly across the tops of the gyoza chips to create a stable bed. Arrange chips on a serving platter or individual plates.

Spoon or use a small cookie scoop to place a generous portion of the marinated poke (approx. 1 tbs of tuna) onto each chip, distributing the 6 oz tuna across 12 chips (about 12 halves but adjust to preference).

Drizzle dots or thin lines of the blackberry aioli over several chips. Pipe or spoon small dollops of the wasabi avocado crème on alternating chips for contrast.

Scatter toasted shredded coconut and crumbled cotija cheese lightly over the assembled nachos.

Top with thinly sliced radish, sliced scallions, halved fresh blackberries and a few jalapeño slices if you like additional heat. Finish with microgreens or cilantro and a light grind of black pepper.

Serve immediately so gyoza chips remain crisp. Leftover tuna, sauces and crema can be stored separately in airtight containers for up to 24 hours in the refrigerator.