Calling all fresh tuna lovers – this Spicy Ahi Tuna Poke Nachos recipe is the ultimate dish for you! Crispy wonton wrapper “chips” are stacked high with sushi grade ahi tuna, creamy avocado, mango, jalapeno, and more. This impressive appetizer involves little cooking and is ready fast.
If you love Tuna Poke Bowls, Tuna Tartare, or Ahi Tuna Tacos these Tuna Poke Nachos take all those flavors and load them onto crispy, salty wontons. They’re fresh, spicy, filling, and much lighter than the nachos you might be used to. The first time I had Poke Nachos was in the Virgin Islands with tuna caught fresh that day. I had been eating/preparing all the previous mentioned tuna dishes for years (it’s one of my favorite foods - recipes linked below) and was shocked I’d never thought of tuna nachos before! I’ve definitely seen this dish grow in popularity over the last several years.
Whether you’re hosting a girls’ night, gameday festivities, New Year’s Eve, or a date night, Tuna Poke Nachos are perfect for many occasions. While I’ve listed them as an appetizer, they can also be served for lunch, dinner, or a snack. I could honestly eat an entire batch myself – they’re THAT addicting.
Ingredients
Crispy Wonton Chips
One thing I love about this recipe is how it brings together flavors from Japanese, Mexican, and Hawaiian cultures. The wonton wrappers will serve as the base for the Tuna Poke Nachos. You can use tortillas in a pinch, but the tuna tastes much better on the wontons. The ones I use are found in the refrigerated area of my local store’s produce section. I’ve linked them here from Amazon as well. Egg roll wrappers are the same, just larger. Aside from that all you’ll need is some sea salt and olive oil spray.
Ahi Tuna Poke
The tuna used in this Tuna Poke Nachos recipe is sushi grade (grade 1) and served raw. This means it’s the highest quality of tuna. I purchase mine from a local Japanese specialty store Tensuke Market which is the same tuna they use for their sushi and sashimi. Many grocery stores also sell grade 1 tuna. They might be listed as Bluefin or Yellowfin tuna. If you’re unsure ask for help at the seafood counter!
The marinade for the Ahi Tuna Poke is made up of soy sauce, rice vinegar, toasted sesame oil, sriracha, and sesame seeds.
Spicy Wasabi Cream Sauce
I love to drizzle these Ahi Tuna Poke Nachos with a spicy wasabi sauce. Wasabi paste can be purchased from the Asian area of your grocery store or local Japanese market. Simply mix with sour cream and a little cold water to form the sauce. Mayo and Greek yogurt can also be used, but sour cream is my favorite base.
Tuna Nachos Toppings
Top Ahi Tuna Poke Nachos with ripe avocado and mango, sliced jalapeno, green onion, seaweed salad and more sesame seeds. I like to use both white and black sesame seeds, but if you only have one type on hand either works fine. I purchase my seaweed salad premade from the Japanese market. (And then try not to eat it all ahead of time.)
Substitutions/Variations
As mentioned above, you can use tortillas if you can’t get your hands on wonton/egg roll wrappers (but I highly recommend planning ahead and picking them up!). Blackened, seared ahi tuna steak tastes great on these nachos too. As for toppings, you can add or sub really anything that sounds good to you. Pineapple, cilantro, eel sauce, and lime juice are other delicious additions to these Tuna Poke Nachos. Probably the only form of nachos where cheese isn’t necessary, but some feta also wouldn’t hurt. Spicy mayo (using Sriracha instead of Wasabi) is also tasty.
Note: see recipe card for full ingredient list and measurements.
Spicy Ahi Tuna Poke Nachos Instructions
Crispy Wontons
I prepare the wonton “chips” for these tuna nachos in the air fryer. I feel like this method yields the crispiest result. Simply spray with an olive oil spray, sprinkle with sea salt, and place in a single layer (some overlapping is fine). Next, air fry at 350 degrees for no more than 3-4 minutes, shaking the air fryer basket halfway through. Make extra for snacking purposes while you prepare your poke nachos!
No air fryer? No problem. You can also bake these wonton nacho chips at 350 degrees for about 10 minutes.
Ahi Tuna Poke
“Poke” actually means “to cut/slice”. Cut the tuna into small cubes. Mix together marinade ingredients in a small bowl then add tuna and toss to coat. Place in the refrigerator to marinate until ready to use (15 minutes or so). No cooking required!
Assemble Tuna Nachos
Place fried wonton chips on a serving dish. Top with tuna, avocado, mango, jalapeno, green onion, and seaweed salad. Next, drizzle wasabi cream over the top and sprinkle with sesame seeds.
FAQs
Is it safe to eat tuna raw?
Sushi grade, Yellowfin, Bluefin, etc. are absolutely safe to eat raw. If you have any questions about what your local store is offering, ask the seafood counter! I know eating raw fish freaks some people out. But ahi tuna is one fish that actually tastes MORE fishy the longer it’s cooked. If you’re pregnant discuss with your doctor first.
Can I prepare this dish ahead of time?
Making Tuna Poke Nachos for a dinner party or event? The wonton chips can be made 2-3 days in advance. Simply store them in a sealed plastic bag. I don’t recommend purchasing the tuna more than one day in advance. And wait to assemble right before serving so the wonton chips don’t become soggy. They barely take any time to assemble though.
I also don’t recommend storing these as leftovers for the same reason (aside from any wonton chips that weren’t used as nachos).
Can I make non-spicy Ahi Tuna Nachos?
Omit the sriracha from the tuna poke marinade and omit or cut back on the sliced jalapenos to keep this dish on the mild side. The wasabi cream sauce can be left off or the amount of wasabi mixed into the sauce can be cut back on as well.
What is “Poke”?
Poke, pronounced poh-kay, means “to cut or slice”. It’s referring to how the protein is served, not what the protein itself is. Tuna is the most common, but salmon is also very popular. Poke is a native Hawaiian dish. It’s a similar concept to ceviche.
Can I make this recipe gluten-free, low carb, or keto?
The wonton wrappers I use for these tuna nachos contain gluten, however you can swap to gluten-free rice paper. Lettuce cups are another option (which will then qualify the recipe as low carb/keto as well).
Serve With...
You can serve this dish all on its own, but if you’re making it for a party try serving alongside other delicious party food appetizers like this Hot Cajun Crab Dip, Air Fryer Chicken Wings, Easy Reuben Egg Rolls, or Mussels & Chorizo.
Tuna Poke Nachos go great with sparkling wine or a crisp, white wine. Light, refreshing cocktails like Grapefruit Vodka Cocktail, Watermelon Sage Splash, Pineapple Tequila Cocktail (Pineapple Margarita),or Spicy Prickly Pear Margarita would also be a perfect pairing.
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Spicy Ahi Tuna Poke Nachos
Ingredients
Equipment
Method
- Spray wonton halves with olive oil spray and sprinkle with sea salt.
- Place in a single layer (some overlapping is fine) in basket of air fryer.
- Air fry at 350 degrees for no more than 3-4 minutes, shaking the air fryer basket halfway through. Work in batches. Set aside to cool.
- For tuna poke, mix soy sauce, oil, vinegar, sriracha, and sesame seeds in a small bowl. Add tuna and toss to coat. Marinate in refrigerator for 15 minutes.
- In a small bowl mix together sour cream, wasabi paste, and a little cold water to form wasabi cream sauce.
- Place wonton chips on a serving plate. Top with tuna poke, avocado, mango, green onion, jalapeno, seaweed salad. Drizzle with wasabi cream and sprinkle sesame seeds on top.
Notes
- The tuna used in this Tuna Poke Nachos recipe is sushi grade (grade 1) and served raw. This means it’s the highest quality of tuna. I purchase mine from a local Japanese specialty store which is the same tuna they use for their sushi and sashimi. Many grocery stores also sell grade 1 tuna. They might be listed as Bluefin or Yellowfin tuna. If you’re unsure ask for help at the seafood counter!
- You can use tortillas if you can’t get your hands on wonton/egg roll wrappers (but I highly recommend planning ahead and picking them up!). Blackened, seared ahi tuna steak tastes great on these nachos too. As for toppings, you can add or sub really anything that sounds good to you. Pineapple, cilantro, eel sauce, and lime juice are other delicious additions to these Tuna Poke Nachos. Probably the only form of nachos where cheese isn’t necessary, but some feta also wouldn’t hurt. Spicy mayo (using Sriracha instead of Wasabi) is also tasty.
- No air fryer? No problem. You can also bake these wonton nacho chips at 350 degrees for about 10 minutes.
- Making Tuna Poke Nachos for a dinner party or event? The wonton chips can be made 2-3 days in advance. Simply store them in a sealed plastic bag. I don’t recommend purchasing the tuna more than one day in advance. And wait to assemble right before serving so the wonton chips don’t become soggy. They barely take any time to assemble though.
Jamie
Wow wow wow! Restaurant quality! Obsessed with tuna poke.
Christina P
This is a great recipe! Now we can enjoy these more often instead of only at a few places on occasion.
Thanks for posting!
Laura Lee
Absolutely! I'm so glad you enjoyed them. 🙂