Ahi Poke Nachos* Recipe

Prepare wrappers

Stack wonton wrappers and cut each wrapper into quarters (to form 4 triangles) or cut into desired chip shapes. Keep stacked pieces covered under a damp towel so they don't dry out before frying.

Heat oil

Pour vegetable oil into a medium heavy pot or deep skillet to a depth of about 1 inch (approx. 2 cups). Heat over medium-high until oil reaches 350°F (175°C) or a small corner of wrapper sizzles immediately when added.

Fry chips

Fry wonton pieces in small batches (6–8 at a time) for 30–60 seconds, turning once, until golden brown and crisp. Use a slotted spoon to transfer to a paper-towel-lined tray to drain. While still warm, sprinkle with kosher salt (about 1 tsp total, or to taste). Let cool to room temperature; chips will crisp further as they cool.

Dice tuna

Pat the sushi-grade ahi dry with paper towels. Using a sharp knife, cut the tuna into uniform ~1/2-inch (12 mm) cubes. Place in a chilled bowl.

Make poke dressing

In a small bowl, whisk together soy sauce (3 tbs), toasted sesame oil (1 tbs), rice vinegar (1 tbs), lime juice (1 tbs), honey (1 tsp), minced ginger (1 tsp) and minced garlic (1 clove) until combined.

Combine poke

Thinly slice 3 green onions (reserve 1 stalk for garnish) and finely dice the chile (remove seeds if you want less heat). Add the green onions, chile, and toasted sesame seeds (1 tbs) to the tuna. Pour the dressing over the tuna and gently toss to coat. Taste and adjust with a small pinch of salt or extra soy if desired. Chill in the refrigerator for 10–15 minutes to meld flavors (do not marinate excessively; 10–15 minutes is enough).

Prep avocado

Halve, pit and dice 2 ripe avocados into bite-sized pieces. Toss gently with lime juice (1 tbs) and 1/4 tsp kosher salt to season and keep from browning. Keep chilled until assembly.

Make aioli

In a small bowl, whisk together 1/2 cup mayonnaise, 2 tbs sriracha, 1 tbs lime juice, 1/2 clove minced garlic and 1/4 tsp kosher salt until smooth. If the aioli is too thick for drizzling, whisk in up to 1 tbs water, 1 tsp at a time, to reach a drizzling consistency. Taste and adjust heat or acidity as desired.

Arrange chips

Spread a single layer of cooled wonton chips on a large serving platter or on individual plates. You can overlap slightly, but aim to keep chips accessible for picking.

Top with poke and avocado

Spoon heaping tablespoons of the chilled ahi poke onto the wonton chips, distributing evenly. Scatter diced avocado over the chips (some chips can have more avocado, some less) so every bite can get a bit of both.

Finish and garnish

Drizzle the sriracha aioli over the piled chips and poke. Sprinkle extra toasted sesame seeds and the reserved thinly sliced green onion over the top. Add thin slices of any remaining chile if you want extra heat, and serve with lime wedges on the side for squeezing.

Serve immediately

Serve the poke nachos immediately so the wonton chips remain crisp. Leftover poke should be eaten within a day and not left sitting on chips to avoid sogginess.