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Crispy, golden wonton chips piled high with fresh, marinated ahi tuna, creamy avocado, and a zesty sriracha mayo. This vibrant California-style appetizer is a perfect fusion of flavors and textures, ideal for sharing and ready in under 40 minutes.
For 6 servings
Prepare the Wonton Chips
Make the Ahi Poke Marinade
Crispy, golden wonton chips piled high with fresh, marinated ahi tuna, creamy avocado, and a zesty sriracha mayo. This vibrant California-style appetizer is a perfect fusion of flavors and textures, ideal for sharing and ready in under 40 minutes.
This california recipe takes 35 minutes to prepare and yields 6 servings. At 596.71 calories per serving with 26.15g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
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Whip up the Spicy Mayo
Assemble and Serve
Substitute the ahi tuna with sushi-grade salmon, cooked shrimp, or even firm tofu for a vegetarian version.
Add 1/2 cup of diced mango or pineapple to the poke mixture for a sweet and tropical flavor contrast.
Sprinkle some crushed macadamia nuts, crispy fried onions, or furikake seasoning over the top before serving.
Instead of wonton chips, serve the poke over tortilla chips, taro chips, or crispy rice cakes.
Ahi tuna is an excellent source of omega-3 fatty acids, which are crucial for brain health, reducing inflammation, and supporting a healthy cardiovascular system.
The tuna provides a significant amount of high-quality lean protein, essential for building and repairing tissues, muscle growth, and maintaining a feeling of fullness.
Avocado is packed with monounsaturated fats, which can help lower bad cholesterol levels (LDL) and are beneficial for heart health.
It's a dish of contrasts. The ahi tuna and avocado provide excellent lean protein and healthy omega-3 and monounsaturated fats. However, the deep-fried wonton chips and mayonnaise-based sauce add significant calories and fat. It's best enjoyed as an occasional treat or in moderation.
A single serving of Ahi Poke Nachos contains approximately 550-650 calories, depending on the exact portion size and the amount of oil absorbed by the wonton chips during frying.
Always use high-quality, sushi-grade or sashimi-grade tuna. Ahi (Yellowfin or Bigeye) is the classic choice. Ensure it's from a reputable seafood supplier since it is eaten raw.
Yes, you can fry the wonton chips up to two days in advance. Let them cool completely and store them in an airtight container at room temperature to maintain their crispiness.
The key is to assemble them right before you plan to serve. Do not top the chips with the poke mixture until your guests are ready to eat.
If you can't find wonton wrappers, you can use traditional corn tortilla chips, taro chips, or even large shrimp crackers as a base.
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