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poke nachos
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5 from 2 votes

Tuna Poke Nachos

Whether you are preparing for a Summer BBQ or making Game Day appetizers, these Tuna Poke Nachos are crunchy and full of bold flavor.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer
Cuisine: Asian American
Keyword: poke nachos, tuna poke nachos
Servings: 4
Calories: 268kcal
Author: Jordan


  • 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.
*Consuming raw or undercooked seafood may increase your risk of food borne illness, especially if you have certain medical conditions.


Calories: 268kcal | Carbohydrates: 28g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 13mg | Sodium: 508mg | Potassium: 396mg | Fiber: 4g | Sugar: 4g | Vitamin A: 741IU | Vitamin C: 20mg | Calcium: 37mg | Iron: 2mg