Description
These Poke Nachos with Spicy Tuna combine the fresh, vibrant flavors of Hawaiian poke with the satisfying crunch of wonton or tortilla chips. A perfect appetizer or party snack, the dish features sushi-grade ahi tuna marinated in a zesty blend of soy, sesame, and sriracha, topped with creamy avocado, crisp cucumber, and a drizzle of spicy mayo and optional eel sauce for an umami kick. Quick to prepare with no cooking required, this Asian Fusion recipe is perfect for sharing.
Ingredients
Scale
Tuna Poke Mixture
- 8 oz sushi-grade ahi tuna, diced
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon rice vinegar
- 1/2 teaspoon honey
- 1 teaspoon sriracha or togarashi (adjust to spice preference)
- 1 tablespoon mayo
Toppings
- 1/2 small avocado, diced
- 1/4 cup diced cucumber
- 1 tablespoon green onions, sliced
- 1 tablespoon sesame seeds
Additional Ingredients
- 1 bag wonton chips or tortilla chips
- 1/4 cup spicy mayo (made with 2 tbsp mayo + 1 tbsp sriracha)
- 1 tablespoon eel sauce (optional)
- Microgreens or cilantro for garnish (optional)
Instructions
- Prepare the Tuna Poke Mixture: In a medium bowl, gently combine the diced sushi-grade ahi tuna with soy sauce, sesame oil, rice vinegar, honey, sriracha, and mayo. Mix carefully to ensure the tuna is evenly coated without breaking it down. Chill in the refrigerator for 10 to 15 minutes to meld the flavors.
- Arrange the Chips: Spread a layer of wonton chips or tortilla chips evenly across a large platter or serving tray to create the base for your nachos.
- Top with Tuna and Fresh Ingredients: Spoon the chilled spicy tuna mixture evenly over the chip layer. Follow with a generous scatter of diced avocado, cucumber, green onions, and sprinkle sesame seeds over the top.
- Add Sauces and Garnish: Drizzle spicy mayo over the assembled nachos, then add eel sauce if using for additional umami flavor. Garnish with microgreens or cilantro to add a fresh, vibrant touch.
- Serve Immediately: These poke nachos are best enjoyed fresh to retain the crispness of the chips and the freshness of the tuna. Serve right away as a tantalizing appetizer or party dish.
Notes
- Use fresh, sushi-grade tuna for the best flavor and to ensure safety when eating raw fish.
- Wonton chips provide an extra crispy texture but tortilla chips can be used as an alternative.
- Prepare the tuna poke mixture ahead of time and keep chilled, assembling the nachos just before serving to keep the chips from getting soggy.
- Adjust the amount of sriracha or togarashi to control the spice level to your preference.
