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Poke Nachos

Poke Nachos: A Fresh Twist on Your Favorite Appetizer

Poke Nachos offer a delightful combination of fresh sushi-grade tuna and crispy wonton chips, creating a perfect appetizer for any occasion.
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Prep Time 30 minutes
Cook Time 15 minutes
Marinating Time 1 hour
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Poke
  • 8 ounces Sushi-Grade Ahi Tuna Use only high-quality tuna to ensure freshness and safety.
  • 2 tablespoons Soy Sauce Provides a delicious salty, umami flavor for the marinade.
  • 1 tablespoon Oyster Sauce Adds a touch of sweetness and depth to the overall taste.
  • 1 teaspoon Sesame Oil Brings a nutty aroma and flavor that enhances the poke.
  • 1 teaspoon Chili Garlic Sauce For the perfect kick; adjust the amount for your desired heat level.
  • 2 tablespoons Green Onions Chop some for the poke and reserve some for topping.
For the Wonton Chips
  • 12 pieces Wonton Wrappers These are the base for your chips; fry them until golden for maximum crunch.
  • 2 cups Neutral Oil Use an oil with a high smoke point, like canola or vegetable oil, for frying.
  • 1 teaspoon Kosher Salt Keep this handy to season your wonton chips right after frying.
For the Spicy Mayo
  • ½ cup Mayonnaise The creamy base that brings richness to your nachos.
  • 1 tablespoon Sriracha Sauce Adds heat and tangy flavor, creating a delightful contrast.
  • 1 tablespoon Water Just a splash to adjust the consistency of your spicy mayo—keep it smooth!
Optional Toppings
  • 1 medium Avocado Creamy and delicious, it balances the savory flavors beautifully.
  • 1 tablespoon Sesame Seeds A sprinkle enhances presentation and adds a subtle crunch.
  • 2 tablespoons Jalapeños For those who love an extra kick!
  • 2 tablespoons Additional Green Onions For fresh garnish and more flavor!

Equipment

  • Deep Skillet
  • mixing bowl
  • Slotted Spoon
  • thermometer

Method
 

Step-by-Step Instructions
  1. Prepare the Tuna Poke: Pat the tuna dry and cut into ½-inch cubes. Mix with soy sauce, oyster sauce, sesame oil, chili garlic sauce, and green onions. Marinate for 30 to 60 minutes.
  2. Make the Wonton Chips: Heat oil to 375°F, cut wonton wrappers into triangles, and fry until golden brown, about 30-60 seconds. Season with salt.
  3. Create the Spicy Mayo: Combine mayonnaise and sriracha, whisk until smooth. Adjust consistency with water if needed, and refrigerate.
  4. Assemble the Poke Nachos: Layer wonton chips, drizzle with spicy mayo, top with marinated tuna, avocado, green onions, and sesame seeds.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 20gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 6mg

Notes

Use only sushi-grade tuna for safety and quality. Store leftovers in an airtight container for up to 2 days, keeping the components separate.

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