Poke Nacho Recipe
Ahi Tuna, chili sauce, sesame seed, avocado, and fried wonton.
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Ingredients
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Poke (Ahi Tuna)
Avocado Salsa
Fried Wontons (Nacho Chips)
Sauces & Garnishes
Method
Poke (Ahi Tuna)
Prepare tuna
Trim any sinew from the sushi-grade ahi tuna and cut into 1/2-inch cubes. Pat dry with paper towels.
Make poke dressing and toss
In a bowl combine soy sauce, sesame oil, rice vinegar, chili garlic sauce, lime juice, toasted sesame seeds, sliced scallions, kosher salt, and black pepper. Taste and adjust heat by adding more chili garlic sauce if desired. Add the cubed tuna and gently toss until evenly coated. Refrigerate while preparing other components, no longer than 20 minutes to keep the fish fresh and firm.
Avocado Salsa
Combine the diced avocado, finely diced red onion, chopped cilantro, lime juice, kosher salt, and black pepper in a small bowl. Gently fold to combine, keeping the avocado chunky. Adjust seasoning to taste. Hold chilled until assembly.
Fried Wontons (Nacho Chips)
Cut and fry wrappers
Stack wonton wrappers and cut them into triangles (cut once corner-to-corner) or into desired chip shapes. Working in small batches, fry 6–8 pieces at a time, laying them flat into the hot oil. Fry about 30–60 seconds per side until puffed and light golden brown. Use a slotted spoon to transfer to a paper towel-lined tray and immediately sprinkle with 1/8 tsp salt per batch.
Cool
Allow the fried wonton chips to cool and crisp for 2–3 minutes. They will continue to crisp as they cool.
Sauces & Assembly
Prepare spicy mayo (if not pre-made)
Whisk together 1/2 cup mayonnaise with 1–2 tablespoons sriracha (adjust heat to taste) until smooth. Transfer to a squeeze bottle or small bowl for drizzling.
Assemble poke nachos
Arrange a single layer of fried wonton chips on a large platter. Spoon dollops of avocado salsa across the chips. Top evenly with the marinated ahi poke. Drizzle spicy mayo and (optional) unagi/teriyaki sauce lightly over the top. Sprinkle extra toasted sesame seeds and scatter microgreens or cilantro leaves as a fresh garnish. Serve immediately so the chips remain crisp.
Serving note
Provide lemon or lime wedges at the table for additional brightness. Leftover poke should be eaten within 24 hours and kept refrigerated; avoid assembling until ready to serve to prevent soggy chips.