Ahi Poke Nachos
Crispy wonton chips loaded with fresh, sesame-soy marinated ahi tuna, creamy avocado, and a drizzle of spicy mayo. This Hawaiian-fusion appetizer brings together the bright, clean flavors of poke with the irresistible crunch of nachos.
For 4 servings
- prep · ~15 min
Marinate the ahi tuna.
In a mixing bowl, gently fold together the cubed ahi tuna, soy sauce, sesame oil, rice vinegar, half the sliced green onions, sesame seeds, and red chili flakes. Cover and refrigerate for 15–20 minutes while preparing the chips.
TIPKeep the tuna cold before and after marinating to maintain freshness. Don't over-mix or the tuna will break apart. - prep · ~5 min
Prepare the spicy mayo and toppings.
In a small bowl, whisk together the mayonnaise, sriracha, and lime juice until smooth. Set aside. Dice the avocado and slice the jalapeno.
- fry · ~10 min
Fry the wonton chips.
1.Heat 2 cups of oil in a heavy-bottomed pot to 350°F (175°C).2.Carefully add a single layer of wonton triangles to the hot oil.3.Fry for 30–45 seconds per side until golden brown and crisp.4.Remove with a slotted spoon and drain on paper towels.5.Season immediately with a pinch of salt.TIPFry in small batches to keep the oil temperature steady. Overcrowding will make the chips soggy. - assemble · ~2 min
Assemble the nachos.
1.Arrange the crispy wonton chips in a single layer on a large serving platter.2.Spoon the marinated poke evenly over the chips.3.Scatter the diced avocado around the plate.4.Drizzle the spicy mayo generously over the top.5.Garnish with the remaining green onions, sliced jalapeno, and chopped cilantro.TIPAssemble just before serving so the chips stay crisp. The warm chips and cold poke create the perfect temperature contrast.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Slightly undercook the wonton chips; they finish crisping as they cool on the paper towel.
- 2Pat the tuna cubes dry before marinating so the soy dressing clings better.
- 3Slice the avocado just before assembling to prevent browning and keep it bright.
- 4Drizzle the spicy mayo in a zigzag pattern for even coverage without drowning the chips.
- 5For extra crunch, toast the sesame seeds in a dry pan over medium heat until fragrant.
- 6Make the spicy mayo and marinate the tuna up to 2 hours ahead, but fry wontons last-minute.
- 7Use a slotted spoon to stir the oil gently while frying so chips brown evenly.
Adapt it for your goals.
Low-oil
Bake wonton triangles at 375°F for 4-5 minutes, flipping once, instead of deep-frying. This cuts fat while still giving a crispy chip for a lighter appetizer.
spicy bbqSpicy-bbq
Swap sriracha for chipotle adobo in the mayo and add a teaspoon of honey. This gives a smoky, sweet heat that pairs well with the tuna.
veganVegan
Replace tuna with firm, pressed tofu marinated in the same soy-sesame mix, use vegan mayo and skip the fish. Great for plant-based diners seeking similar texture.
mango ahiMango-ahi
Fold ½ cup diced ripe mango into the marinated tuna. The sweetness offsets the heat from the spicy mayo and adds a tropical twist.
gluten freeGluten-free
Substitute wonton wrappers with small corn tortilla chips or rice paper rounds fried until crisp. This makes the dish celiac-safe while keeping the crunch.
Why this is on our healthy list.
Lean Protein Boost
Ahi tuna provides high-quality, low-fat protein that supports muscle repair and keeps you full, without heavy saturated fats.
Heart-Healthy Fats
Avocado and sesame oil deliver monounsaturated and omega-6 fats that help maintain healthy cholesterol levels.
Antioxidant Rich
Green onions, cilantro, and jalapeño contain vitamin C and flavonoids that fight oxidative stress and support immunity.
Low-Carb Option
Wonton wrappers are thin, so this dish offers a crunchy vehicle for poke with fewer carbs than traditional corn or tortilla chips.
Frequently asked questions
Only if the package is labeled sushi-grade and you thaw it overnight in the fridge. Never use regular frozen tuna; its texture is too watery and soft.
