Pat the sushi-grade ahi tuna dry with paper towels. Trim any translucent connective tissue and dice into 1/2-inch cubes. Place the diced tuna in a chilled bowl and keep refrigerated until ready to toss.

Make the sauce and toss

In a separate bowl whisk together soy sauce, sesame oil, chili garlic sauce, mayonnaise, rice vinegar, and the 1 tsp kosher salt and black pepper until smooth. Add the sliced scallions and toasted sesame seeds. Add the diced tuna to the sauce and gently fold to coat evenly. Cover and refrigerate for 10–15 minutes to let flavors meld (do not marinate longer than 30 minutes to preserve texture).

Wonton Chips & Frying

Prepare wrappers

If using square wrappers, cut them into triangles for chip shapes (two chips per wrapper) or leave rounds whole. Pat wrappers dry if they feel damp.

Heat oil

Pour neutral oil into a medium heavy-bottomed saucepan or Dutch oven to a depth of about 1–1.5 inches. Heat over medium-high until oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small corner of a wrapper — it should sizzle and float immediately.

Fry wonton chips

Working in small batches (6–8 pieces), carefully add wrappers to the hot oil with tongs. Fry 30–60 seconds, flipping once, until they are golden and crisp. Remove with a slotted spoon to a paper-towel-lined tray and immediately sprinkle with fine sea salt. Continue until all wrappers are fried. Allow chips to cool and become fully crisp before assembling nachos.

Toppings & Garnishes

Prepare avocado and other toppings

Halve, pit, and dice the avocado into 1/2-inch pieces. If you prefer slices, cut thin slices instead. Thinly slice cucumber if using. Drain pickled ginger. Prepare microgreens or cilantro and set lime wedges aside.

Make finishing sauce (optional)

Whisk together the 2 tbs mayonnaise, 1 tsp sriracha, and 1/4 tsp sesame oil until smooth. Transfer to a squeeze bottle or small piping bag for controlled drizzling.

Assembly

On a large serving platter or individual plates, arrange a single layer of wonton chips to form the base.

Spoon generous portions of the chilled poke mixture over the chips — aim for about 1–2 tablespoons of poke per chip so chips remain crisp under the poke.

Scatter diced avocado and sliced cucumber evenly over the top. Add small dollops of pickled ginger as desired.

Drizzle the optional spicy mayo over the nachos in a thin zigzag. Sprinkle additional toasted sesame seeds and microgreens or cilantro for color and texture.

Serve immediately with lime wedges on the side to squeeze over the poke nachos just before eating.