Fusion fare just doesn’t get any better than poke nachos! Combining the fresh flavor of amazing tuna and the fun to make and eat crunch of fried wontons, these tasty nachos are always a delicious treat!
Poke is so delicious, but when you add some crunch and a fun way to eat it, it is even better! Everybody knows about Mexican nachos, but this tasty riff on classic nachos is made with the flavors of the islands!
Amazingly fresh sushi grade ‘ahi tuna is the star of this dish. Get the best tuna you can, and keep it super cold until you’re ready to work with it. Then, we’re going to load in even more flavor – a bit of spice, lots of umami, garlic, and green onion all make this poke super flavorful and delicious.
This is a great dish to share with friends on game day, to put out during parties, or just to snack on during a movie with the family. These nachos are easy to make, and you can get them ready ahead of time so all that’s left to do is assemble the tuna poke nachos and serve!
What You Need To Make Poke Nachos
- Kewpie mayonnaise – This is Sashimi-grade Japanese mayonnaise. It can be found at your local grocery store in the Asian aisle.
- Sriracha – Adjust the spice by adjust the amount you add to this recipe.
- Shoyu – Japanese style soy sauce.
- Sesame oil – A little goes a long way here.
- Sashimi grade ‘ahi – Cut into small cubes and kept very cold.
- Green onion – Thinly sliced.
- Cooking oil – Go with your favorite oil here.
- Wonton wrappers – This will be used to make the “tortilla chips”.
- Unagi sauce – A little sweet and packed with umami.
- Garlic – Fresh garlic cloves work best.
- Furikake – Japanese seasoned seaweed condiment
(Full recipe instructions and ingredient amounts are in the recipe card at the bottom of this post)
How To Make Poke Nachos
These are seriously the best; the Poke Nachos recipe is so easy to make, and it’s loaded with flavor!
For the poke:
- Combine the mayonnaise with the Sriracha Sauce, shoyu, and sesame oil. Mix well and set aside.
- Dice the ‘ahi into small cubes about ½ to ¾-inch thick.
- Toss the ‘ahi with the spicy mayonnaise mixture and green onions. Chill.
For the chips:
- Add the cooking oil to a large skillet and heat it over medium-high heat.
- Slice the wonton wrappers in half diagonally to form triangles.
- Fry the wrappers in the oil for 1-2 minutes or until golden brown. Drain the wonton chips on paper towels. Repeat until all are fried.
For the unagi aioli:
- Combine the unagi sauce, remaining mayonnaise, and garlic. Mix well.
- Place the wonton chips on a large platter. Scatter the poke over the chips and top with a drizzle of the unagi aioli and sprinkle the tops with furikake. Enjoy!
Have some fun with your tuna nachos! I love garnishing them with sesame seeds, diced avocado, hot sauce, extra soy sauce, fresh herbs like cilantro, thinly sliced jalapeno, and more!
How To Serve Tuna Poke Nachos
We love a big platter of these as a snack, but if you want to go all out and get big points for impressing your family and friends, serve these alongside other tasty appetizers and snacks like: Imitation Crab Dip, Mac and Cheese Bites, and Coconut Shrimp.
How To Store Poke Nachos
Once assembled, these easy Poke Nachos should be eaten right away. Once topped with the ‘ahi mixture, the wonton chips will start to get soggy and won’t keep well. If you have leftovers, store the tuna mixture separately from the wonton chips. The tuna must be refrigerated and will keep for a day or two in the fridge. The fried wontons can stay on the counter in an airtight container for a day or two.
Frequently Asked Questions
Poke is diced seasoned raw fish and served on its own, in salads, wraps, bowls, and in this case, on nachos! It’s traditional Hawaiian fare and is made from the freshest and best quality seafood. These days, you can find poke all over the country.
Regulations for selling raw fish vary from state to state, and sushi-grade, also sometimes seen as sashimi-grade, is primarily a marketing term. It is a modifier meaning the purveyor deems it safe to eat that particular fish raw.
Yes! This poke appetizer or snack is super easy to make! There’s some dicing and slicing involved and deep-fat frying, but you can make the poke and wontons separately, so there’s no rush in the kitchen.
More Poke Recipes
- For the poke: To a small bowl add 2 tablespoons mayonnaise, sriracha, shoyu, and sesame oil. Mix until well combined and set aside.
- Next slice the ‘ahi into small cubes about 3/4 inch thick.
- Place ahi cubes in a bowl and add the spicy mayo mixture along with the green onion. Gently toss to coat. Place in the refrigerator to cool.
- For the wonton chips: Set a large pan over medium high heat and add your cooking oil of choice.
- Cut wonton wrappers in half diagonally. Place wrappers in the oil and fry for 3-5 minutes or until golden brown. Remove from the oil and place on a paper towel to drain excess oil. Repeat with remaining wrappers.
- For the unagi aioli: To a small bowl add unagi sauce, 2 tablespoons mayonnaise, and garlic. Mix to combine and set aside.
- To plate: Place wonton chips on a large serving platter. Add poke over the chips. Top with a drizzle of unagi aioli and sprinkle over furikake.
- Serve immediately and ENJOY!
© Relle Lum for Keeping It Relle. Please do not copy and paste or screenshot recipes online or on social media. I’d love it if you share a link with a photo instead. Mahalo!