Poke Nachos Recipe
Introduction
Poke Nachos are a delightful fusion of Hawaiian poke and crunchy nachos, combining fresh sushi-grade tuna with crispy wonton chips and a spicy mayo drizzle. This dish is perfect as a vibrant appetizer or a fun snack that’s sure to impress your guests.
Ingredients
- 16 ounces saku maguro/sushi-grade ahi tuna
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- ½ teaspoon chili garlic sauce
- ½ cup green onions, chopped
- 12-15 wonton wrappers, cut into triangular pieces
- Neutral oil, for frying
- Kosher salt, for seasoning
- ½ cup mayonnaise
- 2 teaspoons sriracha sauce
- 1 tablespoon water
- Avocado, sliced
- Sesame seeds
- Jalapenos, sliced
- Green onions, sliced
Instructions
- Step 1: Pat the ahi tuna dry and cut it into small ½-inch cubes. Place the tuna in a bowl and add the soy sauce, oyster sauce, sesame oil, chili garlic sauce, and chopped green onions. Toss well to coat and refrigerate for 30 minutes to 1 hour.
- Step 2: While the tuna marinates, prepare the wonton chips. Pour 1½ to 2 inches of neutral oil into a deep, heavy-bottomed pot and heat to 375℉, monitoring with a thermometer.
- Step 3: Cut the wonton wrappers into triangular pieces and keep them covered with a towel. Working in batches, gently fry the wonton pieces in the hot oil until they puff and turn golden brown, about 30–60 seconds.
- Step 4: Remove the chips with a slotted spoon onto a paper towel-lined plate and season immediately with kosher salt.
- Step 5: In a small bowl, whisk together mayonnaise, sriracha sauce, and water until smooth. Cover and refrigerate until ready to use.
- Step 6: Arrange the wonton chips on a serving platter. Drizzle some spicy mayo over the chips, then top with the marinated poke, avocado slices, sliced green onions, jalapenos, and sesame seeds.
- Step 7: Serve immediately with the remaining spicy mayo and any extra toppings you like.
Tips & Variations
- Use sushi-grade tuna for the best freshness and safety.
- Try swapping wonton chips with tortilla chips for a different crunch.
- Add mango or cucumber for a refreshing twist.
- Adjust the chili garlic and sriracha amounts to control spiciness.
Storage
Store leftover poke and spicy mayo separately in airtight containers in the refrigerator for up to 1 day. Wonton chips are best enjoyed fresh to maintain crispiness but can be kept in an airtight container at room temperature for up to 2 days. Reheat poke is not recommended, as it is meant to be served fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of fish for poke nachos?
Yes, you can substitute ahi tuna with salmon or cooked shrimp, but ensure the fish is fresh and sushi-grade if used raw.
How do I prevent wonton chips from becoming soggy?
Serve the poke and sauces right before eating and keep the wonton chips separate until assembly to maintain their crisp texture.
PrintPoke Nachos Recipe
Poke Nachos combine the fresh, vibrant flavors of sushi-grade ahi tuna poke with crispy, homemade wonton chips, topped with a spicy mayo drizzle, avocado slices, and fresh garnishes. This fusion appetizer offers a delightful crunch paired with savory, tangy, and spicy elements, perfect for sharing or a flavorful snack.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Fusion, Hawaiian-Japanese
Ingredients
Tuna Poke
- 16 ounces saku maguro/sushi-grade ahi tuna
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- ½ teaspoon chili garlic sauce
- ½ cup green onions, chopped
Wonton Chips
- 12–15 wonton wrappers, cut into triangular pieces
- neutral oil, for frying
- kosher salt, for seasoning
Spicy Mayo
- ½ cup mayonnaise
- 2 teaspoons sriracha sauce
- 1 tablespoon water
Toppings
- avocado, sliced
- sesame seeds
- jalapenos, sliced
- green onions, sliced
Instructions
- Prepare Tuna Poke: Pat the ahi tuna dry with paper towels and cut it into small ½-inch cubes. Place the tuna in a bowl and add soy sauce, oyster sauce, sesame oil, chili garlic sauce, and chopped green onions. Toss everything gently to coat the tuna evenly. Refrigerate the mixture for at least 30 minutes and up to 1 hour to marinate and develop flavors.
- Make Wonton Chips: Pour 1½ to 2 inches of neutral oil into a deep, heavy-bottomed pot and heat it to 375°F, monitoring temperature with a thermometer for accuracy. While the oil heats, cut wonton wrappers into triangular pieces. Keep them covered with a towel to prevent drying out. Working in small batches to avoid overcrowding, carefully fry the wonton triangles in the hot oil. They should puff up and turn golden brown within 30 to 60 seconds. Use a slotted spoon or spider strainer to remove chips and transfer them onto a paper towel-lined plate. Immediately season the chips with kosher salt while still hot.
- Prepare Spicy Mayo: In a small bowl, whisk together mayonnaise, sriracha sauce, and water until smooth and fully combined. Cover and refrigerate the sauce until ready to assemble the nachos.
- Assemble Poke Nachos: Arrange the crispy wonton chips on a serving platter. Drizzle some of the prepared spicy mayo over the chips. Spoon the marinated poke evenly on top of the chips. Garnish with sliced avocado, additional sliced green onions, sesame seeds, and jalapenos according to your preference. Serve with remaining spicy mayo and any extra toppings desired.
Notes
- Use sushi-grade ahi tuna to ensure freshness and safety for raw consumption.
- Monitor oil temperature closely during frying to achieve crispy, non-greasy wonton chips.
- Wonton chips are best enjoyed immediately to retain their crispiness.
- Adjust the amount of chili garlic sauce and sriracha to control the spice level according to your taste.
- For a milder version, omit jalapenos or substitute with milder peppers.
Keywords: poke nachos, ahi tuna poke, wonton chips, spicy mayo, fusion appetizer, sushi-grade tuna, fried wonton, avocado, spicy snack
