Tuna Poke Nachos
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Tuna Poke Nachos combine the bold and delicious flavors from a spicy tuna roll with crunchy wonton chips, piled high with fun toppings like avocado, green onions, and cilantro!
Pile on the ingredients high with sushi grade tuna, crispy wontons, scallions, jalapeños, ripe avocado, and more!
What Is Poke?
Poke, pronounced poh-kay, and is more than just my favorite 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 chunks of raw marinated fish. Typically tuna, however, it can also be salmon (use my Air Fryer Salmon recipe!) or even tofu (I love crispy Air Fryer Tofu) and served over rice (like this Ginger Rice) and topped with fresh Air Fryer Vegetables.
Why You’ll Love this Recipe
- Ultimate finger food: It’s your favorite Ahi Poke Bowls turned into nachos, packed with flavor and piled high!
- Perfect any time: This particular poke recipe is a diced raw fish nacho platter that can be enjoyed as a snack, appetizer, or lunch to share.
- Make it your own: Nachos are the ultimate food for customizing and this recipe is no different. Use your favorite toppings or swap out the tuna for your fish of choice. You can also make nachos out of this Salmon Poke Bowl!
Ingredients You Will Need
Ingredients you will need
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.
Additional Toppings
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!
How to Make Tuna Poke Nachos
Get ready to make some of the best poke nachos you’ll ever have!
Step 1: Make the wonton chips. Slice the wonton wrappers diagonally to create triangles. Bake in a single layer on the middle rack for 12-14 minutes, or until golden brown and crispy.
Step 2: Make the poke sauce. Combine the ingredients for the sauce in a bowl. Then mix tuna in and toss until fully coated. Place in the refrigerator to marinate for 10-15 minutes.
Step 3: Make the poke nachos. Add the baked chips to a serving platter and top with tuna, pineapple, jalapeño, avocado, sesame seeds, and scallions. Drizzle with spicy mayo and serve with lime wedges.
Recipe Notes
- Lightly spray the wonton wrappers with olive oil about halfway through baking. You can add a small pinch of salt to the wonton chips after spritzing them if you like.
- I like to prepare all my toppings while the tuna is marinating.
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.
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.
Recipe FAQ’s
Turn these nachos into a full meal by serving them with with a fresh Avocado Corn Salad or carry on the Hawaiian flavors with a tasty Hawaiian Shrimp Taco Bowl. You can even serve them with my faves: Miso Chilean Sea Bass or Citrus Soy Asian Salmon.
Poke nachos can be healthy, but like any other nachos it’s completely dependent on your toppings!
Tuna is a type of fish that can be served multiple ways. Poke tuna specifically refers to the way its served: raw and in cubed chunks, typically seasoned with ingredients like soy sauce, sesame oil, and seaweed.
This is a recipe you won’t want to make in advance. However, if you’re looking to get a jump start, 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.
More Easy Appetizers & Other Recipes To Try
If you tried these Tuna Poke Nachos or any other recipe on my blog please leave a 🌟 star rating and tell me how it went in the 📝 comments below. I love hearing from you!
Tuna Poke Nachos
Ingredients
- 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
Instructions
- 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.15 square wonton wrappers, olive oil spray
- 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.4 ounces sushi grade tuna,, 1 garlic clove,, 1 teaspoon grated ginger,, 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,
- 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.1/4 cup pineapple,, 1 jalapeño,, 1 avocado,, 1/2 tablespoon sesame seeds, spicy mayo,
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Notes
- Sushi grade tuna will keep in the fridge for about 24-48 hours before it goes bad.
- Lightly spray the wonton wrappers with olive oil about halfway through baking. You can add a small pinch of salt to the wonton chips after spritzing them if you like.
- I like to prepare all my toppings while the tuna is marinating.
