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
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.
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:
- 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!
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
- green onions
- sesame seeds
- unagi sauce (highly recommend)
- imitation crab meat
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
If you tried this recipe and loved it, drop by down below and let me know how you liked it with a rating and comment! Feel free to also leave a question there about this recipe and I’ll get right back to it.
The only thing better than poke is turning 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!
- 1 pound ahi tuna, chopped into small pieces
- 2 tablespoons sriracha, adjust to taste
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons sesame oil
- juice of 1/2 lime
- 1/2 cup kewpie mayonnaise
- 1 to 2 tablespoons sriracha
- 1/2 to 1 teaspoon red pepper flakes
- 1/4 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1 teaspoon lemon juice
- egg roll wrappers or wonton wrappers
- vegetable oil, for frying
- sea salt, optional
- sesame seeds
- unagi sauce
- jalapenos, for more spice
- green onions
InstructionsMAKE THE SPICY TUNA
- To a bowl, add the diced tuna along with sriracha, soy sauce, sesame oil, and lime juice. Mix together.
- To make the spicy mayo, mix together mayo, sriracha, red pepper flakes, sesame oil, sugar, and lemon juice in a small bowl. Once it's creamy and smooth, set aside.
- In a deep pan, heat vegetable oil 1 to 2 inches high until it reaches 325°F to 350°F.
- While the oil heats up, cut the egg roll or wonton wrappers into triangles about the shape of a tortilla chip.
- Once the oil is hot, add the wonton triangles in batches to not overcrowd them.
- When the chips are golden and bubbly, take out the oil and drain them on a wire rack and repeat with the rest.
- Add a sprinkle of sea salt to the wonton chips if you'd like and then it's time to assemble.
- To a bowl or tray, add the chips and then the tuna, spicy mayo, unagi sauce, avocado, cilantro, sesame seeds, green onions, and jalapenos to enjoy!