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Tuna Poke Nachos Recipe

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4.3 from 36 reviews

Tuna Poke Nachos combine the vibrant flavors of a Hawaiian poke bowl with the crunch of crispy baked wonton chips, creating a delightful appetizer or snack. Fresh sushi-grade tuna is marinated in a tangy and savory poke sauce, then layered over golden, homemade wonton chips and garnished with pineapple, jalapeño, avocado, sesame seeds, scallions, and a drizzle of spicy mayo for a perfect balance of texture and taste.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Wonton Chips

  • 15 square wonton wrappers
  • Olive oil spray
  • Pinch of salt (optional)

Poke

  • 4 ounces sushi grade tuna, finely diced
  • 1 garlic clove, minced
  • 1 teaspoon grated ginger or ginger paste
  • 2 tablespoons mirin
  • 2 tablespoons low sodium soy sauce
  • 1/4 cup lemon juice
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 3 whole scallions, thinly sliced including white parts (white and green parts separated)
  • 1/4 cup pineapple, finely diced
  • 1 jalapeño, seeded and thinly sliced
  • 1 avocado, diced
  • 1/2 tablespoon sesame seeds
  • Spicy mayo, for topping

Instructions

  1. Prepare the oven and wonton wrappers: Preheat your oven to 350°F (175°C) and lightly spray two baking sheets with olive oil. Slice the wonton wrappers diagonally to form triangles for the chips.
  2. Bake the wonton chips: Place the wonton triangles in a single layer on the prepared baking sheets. Bake on the middle rack for 8 minutes, then lightly spray with olive oil again. Return to the oven and bake for an additional 4 to 6 minutes or until the chips turn golden brown and crispy. Optionally, sprinkle a pinch of salt on them right after spraying.
  3. Make the poke sauce and marinate tuna: While the chips bake, combine minced garlic, grated ginger, mirin, low sodium soy sauce, lemon juice, toasted sesame oil, rice vinegar, and the white parts of the scallions in a medium bowl. Mix well. Add the finely diced tuna to this mixture and toss to coat thoroughly. Refrigerate and let the tuna marinate for 10 to 15 minutes.
  4. Prepare toppings: While the tuna marinates, prepare the remaining ingredients: finely dice pineapple, thinly slice jalapeño (removing seeds), dice avocado, separate the green parts of the scallions, and measure sesame seeds.
  5. Assemble the poke nachos: Once the wonton chips are golden and crispy, transfer them to a serving plate. Top evenly with the marinated tuna, then scatter diced pineapple, sliced jalapeño, diced avocado, sesame seeds, and the green parts of the scallions over the chips. Drizzle spicy mayo over the top to finish.
  6. Serve immediately: Serve the tuna poke nachos fresh to enjoy the perfect contrast of crunchy chips and savory poke with creamy and spicy toppings.

Notes

  • Use sushi-grade tuna for safety and the best flavor.
  • You can adjust the amount of jalapeño for desired heat level.
  • Spicy mayo can be made by mixing mayonnaise with sriracha sauce to taste.
  • Wonton chips should be baked until crispy but watch carefully to prevent burning.
  • This dish is best served immediately after assembly to keep chips crunchy.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Hawaiian

Find it online: https://ellarecipe.com/tuna-poke-nachos-recipe/