Poke 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
Scale
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
Find it online: https://cheframiflavor.com/poke-nachos-recipe/
