Ahi Poke Nachos Recipe

If frying: pour oil into a deep skillet or pot to a depth of about 1 inch and heat to 350°F (175°C). If baking: preheat oven to 375°F (190°C) and line a baking sheet with parchment.

Separate wonton wrappers. For each wrapper, cut into quarters or sixths for triangular chips (optional). Pat dry any moisture.

Frying method: Fry wonton pieces in batches, 20–40 seconds each, until golden and crisp. Remove with a slotted spoon and drain on paper towels. Immediately sprinkle with fine sea salt. Baking method: Lightly brush or spray both sides of wonton pieces with oil, arrange in a single layer on the sheet, bake 6–9 minutes until golden and crisp, flipping once halfway; sprinkle with salt as soon as they come out of the oven.

Let chips cool completely on a rack so they stay crisp. Keep warm or room temperature until assembly.

In a small saucepan, combine low-sodium soy sauce, mirin, and brown sugar over low heat. Stir until sugar dissolves.

Add minced garlic and gochujang (or sriracha) and heat gently 1–2 minutes to marry flavors.

Mix cornstarch with water to make a slurry, then whisk into the sauce. Bring to a gentle simmer for 30–60 seconds until slightly thickened. Remove from heat and let cool to room temperature. Taste and adjust heat or sweetness as desired.

In a small bowl, combine mayonnaise, gochujang, grated garlic, lemon juice and sesame oil. Whisk until smooth.

If the aioli is too thick for drizzling, whisk in up to 1 teaspoon of water to reach desired consistency. Season with a pinch of salt, then refrigerate until assembly.

Use a very sharp knife to cut sushi-grade ahi tuna into small 1/2-inch cubes. Keep tuna chilled while preparing other ingredients.

In a bowl, whisk together soy sauce, sesame oil, rice vinegar and fresh lime juice. Add the tuna cubes and gently toss to coat.

Fold in diced pineapple and sliced green onion. Sprinkle toasted sesame seeds and a pinch of kosher salt. Chill the mixture 5–10 minutes to let flavors meld, but do not marinate for long (aim to serve the tuna nearly raw and fresh).

Arrange wonton chips on a large serving platter or on individual plates in a single layer or slight overlap so chips are stable.

Spoon small mounds (about 1–1.5 tablespoons each) of the ahi poke onto chips, spacing them evenly. Aim for 18–24 topped chips depending on chip size.

Drizzle a small amount of the cooled spicy garlic teriyaki over each tuna-topped chip (use sparingly so chips remain crisp).

Using a squeeze bottle or small spoon, drizzle Korean aioli in a thin zigzag over the assembled nachos.

Finish with a sprinkle of sliced scallions, toasted sesame seeds, and optional micro cilantro. Serve immediately with lime wedges on the side.