Poke Nachos

Poke Nachos combine crispy chips with marinated sushi-grade ahi tuna and a variety of toppings like jalapenos and avocados. Serve this flavorful dish as an appetizer, snack, or light meal!

For another sushi-grade appetizer, check out my Hamachi Crudo recipe next. And if you’re craving traditional nachos, try Chipotle Pulled Pork Nachos.

I love making nachos because anything goes – it’s the ultimate finger food! Just have your crunchy base and pile on the toppings, especially my creamy avocado lime crema.

This ahi tuna poke nachos recipe combines the light, freshness of a poke bowl and the satisfying crunch of classic nachos. Fresh tuna is marinated to perfection in a salty umami sauce atop a bed of crispy wontons, drizzled with homemade yum yum sauce, and all of your favorite toppings. 

You’ll love the texture contrast of melt-in-your-mouth tuna and crunchy chips. Once you grab one, you won’t stop until they’re devoured!

What is Poke?

Poke is a traditional Hawaiian dish made of raw fish (typically ahi tuna or salmon) marinated with seasonings like soy sauce and sesame oil. The word “poke” translates to “slice or cut.” It is usually served over rice with garnishes like cucumber, avocado, and spicy mayo.

Tuna Poke Nacho Ingredients

See the recipe card for full information on ingredients and quantities.

• Fresh Ahi tuna – Yellowfin tuna, also known as ahi tuna, has a rich flavor and a higher fat content than albacore tuna. Purchase sushi-grade fish, a high-quality fish that is safe to consume raw. Get it from a reputable fish market or fishmonger, or trusted grocery stores.
• Shoyu soy sauce – This sauce adds a deep umami flavor with a balance of sweet and salty notes.
• Ponzu sauce – Add for a touch of bright, refreshing acidity, It is a tangy, citrus-infused soy sauce.
• Sesame oil – I like this oil because it has an aromatic quality that includes a nutty, toasted flavor.
• Fresh Lime juice – This amplifies the citrus flavor, with a zesty kick to balance the richness of the tuna.
• Wonton Wrappers or Tortilla Chips – You need a crispy base for your ahi poke nachos. I prefer the wonton chips but either will work for this recipe.

Yum Yum Sauce

• Mayo – Mayonnaise is the creamy base of the sauce. I like to use kewpie mayo.
• Butter – Melted butter smooths the sauce and adds a bitter richness.
• Ketchup – This adds a punch of sweet, tangy tomato flavor.
• Rice wine vinegar – Vinegar adds a light acidity to cut through the richness of the other ingredients. 
• Garlic cloves – Grate fresh garlic for a savory, garlicky depth of flavor. 
• Sugar – Add sweetness to balance the taste of the sauce. 
• Water – I use water to thin out the sauce until I reach the desired consistency.
• Seasoning – Use smoked paprika, onion powder, and salt to taste

Tuna Nachos Toppings

• Avocado
• Sesame Seeds
• Cilantro
• Jalapenos sliced
• Cucumber cut into chunks
• Seaweed sliced thinly
• Crispy Onions
• Green Onions

Variations

• Add some heat! Make spicy tuna by mixing the tuna with sriracha and mayo to taste to add heat to the dish. If you have any sambal, you can add that too!
• Baked Wonton Chips: Instead of frying the chips, you can bake them at 350°F for about 10-12 minutes, turning halfway through until they are golden and crispy. This method is a healthier alternative.
• Sauces: If you don’t want to use the yum yum sauce, you can try a sriracha sauce you can try spicy mayo, eel sauce, or a spicy wasabi sauce. You can also use sauce for seafood boil or avocado crema and drizzle it on top!
• Turn these poke nachos into a poke bowl! Simply follow the recipe as is and serve over a bed of rice – it’s beyond delicious!

How to Make Poke Nachos

If using wonton wrappers, heat about 2 cups of oil to 350 degrees F. Cut the wonton wrappers into triangles and fry in batches to prevent overcrowding the pan. Fry until golden brown, then remove onto a paper towel to remove excess grease.

Step 1: Cut tuna into chunks. Pro tip: if using fresh tuna, freeze for about 20 minutes to make it easier to cut. Add to a medium bowl. Add soy sauce, ponzu sauce, sesame oil, and lime juice. Toss together.

Step 2: add to a medium bowl. Add soy sauce, ponzu sauce, sesame oil, and lime juice. Toss together.

Step 3: Make the yum yum sauce by combining all of the ingredients together in a bowl.

Step 4: Add wonton chips or tortilla chips to a serving bowl or tray. Top with marinated tuna, yum yum sauce, avocado, sesame seeds, cilantro, jalapenos, cucumbers, seaweed, and crispy onions. Drizzle again with leftover yum yum sauce.

How to Serve

Serve the nachos with fresh or pickled onions. This would also pair well with seaweed salad, edamame, or kimchi. But it would also taste great with a simple green salad.

I like to serve my blackened mahi mahi tacos, pan seared shrimp with boom boom sauce and think that it would be a great addition here as well!