Poke Nachos with Spicy Tuna

The only thing better than poke is turning it into poke nachos! It’s my absolute favorite appetizer to order at any restaurant so of course we had to make it at home and even better. The chips are made from wonton wrappers for the ultimate crunch to balance the melt-in-your-mouth spicy tuna!

Making the Spicy Mayo

This is the easiest part and also the best part because the sauce is pure heaven! You can drizzle it on the nachos and then save any leftovers, IF ANY, and use it in salmon bowls or a sushi bake.

All you need is a small bowl and to it, add mayo, lemon juice, sesame oil, sugar, and Sriracha or Sambal. I used to always use Sriracha in my spicy mayo but recently I tried sambal which is the Vietnamese hot chili paste and it was so much better. I buy it from Target or any large supermarket/Asian market. Depending on how spicy you like it, you can add less or more hot sauce.

NOTE: In this recipe, I did not have sambal so I added sriracha and red pepper flakes in its place for that extra heat.

Tuna Poke

Now it’s time to prepare the spicy tuna! The most important ingredient you’ll need is sushi-grade or sashimi-grade tuna to make it safe to consume raw. I go to my local Japanese fish market to buy the freshest high-quality tuna I can find.

Once you have the tuna, chop it up into small pieces and add the following:

• sriracha
• sesame oil
• low-sodium soy sauce
• lime juice
• chili powder

I like to leave it as small chunks but if you want to mince it finely, you can also do that! It just depends on what texture you prefer.

I did not add scallions because my husband prefers them without but I added them to my own serving and it makes all the difference if you love green onions. Mix it all together and it’s ready to go! You can also just reserve the green onions to add later on top of the nachos.

The Wonton Chips

These are not your ordinary nachos because instead of tortilla chips, we’re going to make wonton chips! You can make them using egg roll wrappers or wonton wrappers. Wonton wrappers are just smaller versions of egg roll wrappers. I prefer to buy egg roll wrappers because they’re larger and make more chips per sheet.

You want to cut the egg roll or wonton sheets into triangles that are the shape and size of a tortilla chip. Heat vegetable oil until hot (temperature reaches 325°F to 350°F). Add the cut wonton strips into the hot oil and fry until golden and bubbly. Make sure to fry them in batches to not overcrowd them so they can crisp up nicely.

Transfer to a wire rack to drain any excess oil and optional, salt them if you like!

ASSEMBLY

Now that all the components are prepared, we can assemble our nachos! To the bottom of a bowl, add the wonton chips. Then add the tuna and spicy mayo. You can also add regular kewpie mayo instead of spicy mayo if you want to keep the heat level tamed. Here are some other ideas of toppings you can add:

• avocado or guacamole
• jalapenos
• green onions
• sesame seeds
• unagi sauce (highly recommend)
• cilantro
• imitation crab meat
• mango

Add the toppings you desire on the nachos and enjoy!

Craving More Seafood? Try These Recipes Out!

• Sushi Bake
• Cajun Alfredo Shrimp Stuffed Pasta Shells
• Volcano Salmon
• Chipotle Salmon
• Joe and the Juice Tuna Sandwich

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