Tuna Nachos

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This tuna nachos recipe is made with marinated ahi tuna, jalapeños, avocado, scallions, furikake seasoning and toasted sesame seeds served over crispy wonton chips and drizzled with a homemade spicy mayo sauce. This dish makes a great dinner that feels like comfort food but is clean and vibrant- perfect for when you want something fun, light, and a little different.

Prep Time25

Cook Time10

Total Time35

Course: Appetizer, Main Course

Cuisine: American, Asian, Hawaiian

Diet: Low Calorie, Low Fat, Low Lactose, Vegetarian

Keyword: ahi tuna nachos, poke nachos, spicy poke nachos, tuna poke nachos

Servings:

Calories: 974kcal

Author: Kristina Tipps

Ingredients

12 oz sushi-grade ahi tuna diced into ¼ inch cubes
2 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon mirin
1 teaspoon grated fresh ginger
2 ½ tablespoon sriracha divided
1 tablespoon sesame seeds toasted
¼ cup mayonnaise
24-26 square wonton wrappers cut into triangles
2-4 cups canola oil for frying
1 large avocado sliced
1 large jalapeño sliced
2 scallions diced
furikake seasoning for garnish
lime wedges for garnish

Instructions

Marinate the tuna. In a medium bowl, whisk together the soy sauce, sesame oil, rice vinegar, mirin, ginger, sriracha, and sesame seeds until well combined. Add the diced ahi tuna to the marinade, gently tossing to coat each piece thoroughly. Cover and refrigerate for at least 15 minutes and up to 30 minutes to allow the flavors to meld.
Make the spicy mayo. In a small bowl, stir together the mayonnaise and sriracha until smooth. Adjust the spiciness to your liking by adding more sriracha if desired.
Make the wonton chips (if not using store-bought). Pour about 1 to 2 inches of canola oil into a deep frying pan or pot. Heat the oil over medium-high heat to approximately 325°F. Add a few wonton wrapper pieces to the hot oil, without overcrowding the pan. Fry for about 1 to 2 minutes per side, or until they are golden brown and crisp. Use a slotted spoon to remove the chips and place them on a paper towel-lined plate to drain excess oil. Sprinkle lightly with salt to taste. Continue frying in batches until all wonton wrappers are cooked.
Assemble the nachos. Spread half of the fried wonton chips on a large serving platter or tray. Over the chips, layer half of the marinated ahi tuna (drained of excess marinade), jalapeno and avocado. Place the remaining wonton chips over the first layer. Top with the remaining marinated ahi tuna and avocado. Generously drizzle the spicy mayo over the top layer. For a neat presentation, transfer the spicy mayo to a squeeze bottle or a small plastic bag, snip off a corner, and drizzle in your desired pattern. Finish by sprinkling the green onions, sesame seeds, and furikake over the top. Serve immediately with lime wedges for garnish.

Notes

Tip 1: Because the tuna is consumed raw, ensure you purchase fresh, high-quality ahi tuna from a reputable source. It should be labled "sushi grade" or "sashimi grade". Keep the tuna refrigerated and consume it on the day of purchase to ensure optimal freshness and safety.

Tip 2: Can't find wonton chips and don't want to make your own? Use air fryer pita chips or a bag of tortilla chips.

Storing: While nachos are best served immediately, you can keep them in the fridge for a day or 2 wrapped tightly in foil or plastic wrap. To reheat and keep some of the crispiness of the chips and freshness of the ingredients, remove any toppings that don't cook well, such as avocado. Since the tuna should not be cooked in poke nachos, it's best to try and remove the tuna and store it separately as well. Reheat the nachos in the air fryer for 3-5 minutes for best results or in the oven for 5-7 minutes. Then add back any toppings that were removed prior to storing.

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