Description
Crispy wonton chips layered with spicy tuna, creamy avocado, fresh cucumber, and vibrant toppings make these Poke Nachos with Spicy Tuna a playful fusion of Hawaiian poke and Mexican nachos.
Ingredients
Scale
- ½ pound sushi-grade ahi tuna, cut into small cubes
- 3 tablespoons mayonnaise
- 1½ tablespoons sriracha sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 green onions, thinly sliced
- 1 avocado, diced
- ½ cup cucumber, diced
- 20–25 wonton wrappers or tortilla chips, fried or baked until crispy
- ¼ cup pickled jalapeños, sliced
- Small handful cilantro, chopped
- 1 teaspoon black sesame seeds
Instructions
- Preheat Your Equipment: If making homemade chips, preheat the oven to 375°F or heat oil for frying.
- Combine Ingredients: Toss the cubed tuna with mayonnaise, sriracha, soy sauce, sesame oil, and half the green onions until evenly coated.
- Prepare Your Cooking Vessel: Arrange crispy wonton wrappers or tortilla chips in a single layer on a serving platter.
- Assemble the Dish: Spoon the spicy tuna mixture over the chips, ensuring each gets a good topping.
- Cook to Perfection: If baking chips, let them crisp for 5–7 minutes. Do not bake after topping.
- Finishing Touches: Add avocado, cucumber, jalapeños, cilantro, and sesame seeds.
- Serve and Enjoy: Present immediately while chips are crunchy and tuna is fresh.
Notes
- Use only sushi-grade tuna for safety and the best flavor.
- Keep tuna chilled until assembly to maintain freshness.
- Assemble nachos right before serving to prevent sogginess.
- Leftover spicy tuna can be enjoyed over rice or in lettuce wraps.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 2g
- Sodium: 540mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 35mg