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–+ servings
Tuna Poke Nachos

Tuna Poke Nachos: A Fresh Twist on a Classic Snack

Tuna Poke Nachos combines vibrant Hawaiian flavors with crispy wonton chips for a delightful snack experience.
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Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 15 minutes
Total Time 40 minutes
Servings: 4 nachos
Course: Appetizers
Cuisine: Hawaiian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crispy Base
  • 16 sheets Wonton Wrappers Slice in half diagonally
  • 1 spray Cooking Spray For even browning
  • 1 tsp Kosher Salt Enhances flavor
For the Savory Topping
  • 8 oz Yellowfin (Ahi) Tuna Sushi-grade
  • 3 tbsp Tamari/Soy Sauce Use tamari for gluten-free
  • 1 tbsp Toasted Sesame Oil For marinade
  • 1 tbsp Rice Vinegar Balances flavors
  • 1 tbsp Sriracha Adjust for spice preference
For the Creamy and Sweet Elements
  • 2 tbsp Mayonnaise Base for spicy mayo
  • 1 cup Mango Chunks Can substitute with pineapple
  • 1 medium Avocado Can substitute with guacamole
For Garnishing
  • 1 cup Seaweed Salad Optional but recommended
  • 2 tbsp Unagi (Eel) Sauce Optional
  • 1/2 cup Pickled Red Onion Fresh works too if unavailable
  • 2 tbsp Chopped Green Onion Garnish
  • 1 tbsp Black & White Sesame Seeds For garnish

Equipment

  • oven
  • baking sheet
  • parchment paper
  • Medium bowl
  • Small Bowl

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Slice the wonton wrappers diagonally in half, arrange on the baking sheet, spray with cooking spray, and sprinkle with salt.
  3. Bake wonton chips for 4-5 minutes, flip, spray, and bake for another 4-5 minutes until golden.
  4. While baking, whisk tamari, sesame oil, rice vinegar, and sriracha in a bowl, cube the tuna, coat, and refrigerate for 10-15 minutes.
  5. For spicy mayo, mix mayonnaise, sriracha, sesame oil, and rice vinegar in a small bowl.
  6. Assemble nachos by layering wonton chips, followed by marinated tuna, mango, avocado, seaweed salad, and pickled onions.
  7. Drizzle with spicy mayo and unagi sauce; garnish with sesame seeds and green onions. Serve immediately.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Best served immediately to maintain the chip crunch. Store toppings separately if leftovers occur.

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