Whether you are preparing for a Summer BBQ or making game day appetizers, these Tuna Poke Nachos are crunchy and full of bold flavor.
Pile on the ingredients high with sushi grade tuna, crispy wontons, scallions, jalapeños, ripe avocado, and more!
Turn your favorite ahi tuna poke bowls into nachos packed with flavor and piled high making it the ultimate finger food.
Love sushi and poke as much as I do? Consider trying this Salmon Poke Bowl next!
What is poke?
Poke, pronounced poh-kay, and is more than just an internet trend! Poke in its native and traditional form is one of the main dishes in Native Hawaiian cuisine.
The literal translation of “poke” means “to slice or cut” in Hawaiian. It refers to the chuncks of raw marinated fish. Typically tuna, however, it can also be salmon or even tofu (I love crispy air fryer tofu) and served over rice and topped with fresh vegetables.
This particular poke recipe is a diced raw fish nacho platter that can be enjoyed as a snack, appetizer, or lunch to share.
Tune Poke Nacho Ingredients
Some have called this a copycat poke nachos Yard House recipe. While those are delicious, you can’t beat this homemade version of ahi tuna loaded nachos.
Nacho chips: to make the delicious crunchy nacho chips, you are going to need square wonton wrappers. The wonton wrappers get nice and crispy in the oven and make a delicious, crispy chip. If you don’t have access to wonton wrappers, you can also use tortilla chips.
Tuna: for this recipe, you are going to finely dice some sushi-grade tuna. Dicing the tuna finely makes it easy to scoop up with the wonton chips.
Marinade ingredients: coat the tuna with bold and yummy flavors like minced garlic, grated ginger (or ginger paste), mirin, low sodium soy sauce, lemon juice, toasted sesame oil, rice vinegar, and thinly sliced scallions.
Toppings: what are nachos without mile high toppings? I like to include ingredients I’d normally add to a poke bowl. Pile on toppings like pineapple, avocado, jalapeño, sesame seeds, and a homemade spicy mayo.
*For a detailed list of ingredients and measurements, please reference the recipe card down below.
How to Make Tuna Poke Nachos
Get ready to make some of the best poke nachos you’ll ever have!
1. Preheat the oven. Preheat the oven to 350° F and spray a thin layer of olive oil on two baking sheets. Slice the wonton wrappers diagonally to create triangles.
2. Bake the wonton wrappers. Arrange the wonton wrappers on the baking sheet in a single layer and bake on the middle rack for 8 minutes.
Lightly spray the wonton wonton wrappers with olive oil and place them back in the oven for 4-6 minutes or until golden brown and crispy. You can add a small pinch of salt to the wonton chips after spritzing them if you like.
3. Make the poke sauce. While the wonton chips are baking, make the poke sauce. In a medium bowl add the minced garlic, grated ginger, mirin, soy sauce, lemon juice, toasted sesame oil, rice vinegar, and the thinly sliced white parts of the scallions.
Combine well, then mix tuna in and toss until fully coated. Place in the refrigerator to marinate for 10-15 minutes. I like to prepare the remaining ingredients while the tuna marinates.
4. Prepare the poke nachos. When the wonton chips are finished, add them to a serving platter and top with marinated tuna, diced pineapple, sliced jalapeño, diced creamy avocado, sesame seeds, and the green parts of the sliced scallions. Drizzle with spicy mayo and serve with lime wedges on the side.
What to Serve With Poke Nachos
These nachos can be enjoyed as a light lunch or a dinner appetizer.
Turn them into a full meal by serving them with with a fresh Avocado Corn Salad or carry on the Hawaiian flavors in your meal with a tasty Hawaiian Shrimp Taco Bowl.
You can even serve them with my favorites: Miso Glazed Chilean Sea Bass or Citrus Soy Asian Salmon.
What Kind of Tuna Should I Use?
When making poke nachos, it’s important that you use sushi grade tuna. When shopping at your local Asian market or grocery store, make sure to read labels and check to make sure they say something like, “sushi grade,” or “sushi grade fish.”
Sushi grade means that the tuna you are buying is of the highest quality and that it is safe to be consumed raw.
When the tuna is caught, wholesalers inspect the tuna and then evaluate it and assign it a grade. The best grade it can be assigned is Grade 1, which is also known as sushi grade.
It’s always best to double check if you’re unsure of what you’re buying, so don’t be embarrassed or afraid to ask an employee or someone working at the fish counter to ensure what you are about to consume is safe.
Top off your nachos with something a little extra? I recommend grabbing some wasabi mayo and drizzling it over the top before serving!
Looking for more delicious toppings? Consider adding chopped green onions, lime juice, sriracha sauce, fresh ginger, or even some eel sauce. Seaweed salad makes a delicious addition too!
Baked Wonton Chips
Don’t be intimidated, making homemade baked wonton chips are easy!
To make baked wonton chips, you will need to slice wonton wrappers into triangles, arrange them on a baking sheet and bake them in the oven for 8 minutes, spray them with olive oil again, and bake them for another 4-6 minutes until they are golden brown and crispy.
Store leftover chips in a plastic Ziploc bag on the counter or in your pantry.
How to Prepare Ahead of Time
Making poke nachos for a dinner party or gathering? This is one you won’t want to make in advance.
However, if you are looking to get a jump start on making them, you can dice up all the ingredients and place them each in a separate airtight container in the refrigerator.
You can also make the chips 2-3 days ahead of them and store them in a container or a plastic bag at room temperature.
Right before serving, assemble your nachos and serve and enjoy immediately so the chips don’t get soggy.
Sushi grade tuna will keep in the fridge for about 24-48 hours before it goes bad.
More Easy Appetizers To Try
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Tuna Poke Nachos
- 15 square wonton wrappers
- olive oil spray
- 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
- 1/4 cup pineapple, finely diced
- 1 jalapeño, seeded and thinly sliced
- 1 avocado, diced
- 1/2 tablespoon sesame seeds
- spicy mayo, for topping
- Preheat the oven to 350° F and spray a thin layer of olive oil on two baking sheets. Slice the wonton wrappers diagonally to create triangles.
- Arrange the wonton wrappers on the baking sheet in a single layer and bake on the middle rack for 8 minutes. Lightly spray the wonton wonton wrappers with olive oil and place them back in the oven for 4-6 minutes or until golden brown and crispy. You can add a small pinch of salt to the wonton chips after spritzing them if you like.
- While the wonton chips are baking, make the poke sauce. In a medium bowl add the minced garlic, grated ginger, mirin, soy sauce, lemon juice, toasted sesame oil, rice vinegar, and the thinly sliced white parts of the scallions. Mix until combined, then add the finely diced tuna and toss to coat. Place in the refrigerator to marinate for 10-15 minutes. I like to prepare the remaining ingredients while the tuna marinates.
- When the wonton chips are finished, add them to a serving plate and top with marinated tuna, diced pineapple, sliced jalapeño, diced avocado, sesame seeds, and the green parts of the sliced scallions. Drizzle with spicy mayo and serve.
- Sushi grade tuna will keep in the fridge for about 24-48 hours before it goes bad.
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