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Overhead shot of Spicy Ahi Tuna Poke Nachos loaded with avocado, seaweed salad, and jalapenos on a white plate.

Spicy Ahi Tuna Poke Nachos

5 from 2 votes
Calling all fresh tuna lovers – this Spicy Ahi Tuna PokeNachos recipe is the ultimate dish for you! Crispy wonton wrapper “chips” arestacked high with sushi grade ahi tuna, creamy avocado, mango, jalapeno, andmore. This impressive appetizer involves little cooking and is ready fast.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Appetizer, Main Course, Snack
Cuisine: American, Japanese, Mexican
Calories: 358
Ingredients Equipment Method Notes

Ingredients
  

  • 15 wonton wrappers halved into triangles
  • sea salt
  • olive oil spray
  • 8 oz sushi grade tuna sliced into small cubes
  • ¼ cup soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • ½ tablespoon sriracha adjust based on heat preference
  • 1 teaspoon sesame seeds
  • ½ cup sour cream
  • 1 teaspoon wasabi paste adjust based on heat preference
  • 1 avocado sliced into small pieces
  • 1 mango sliced into small pieces
  • 1 jalapeno sliced thin; adjust based on heat preference
  • 2 tablespoon green onions chopped
  • seaweed salad already prepared; optional
  • extra sesame seeds for topping

Equipment

  • 1 Air Fryer optional (notes below for baked method)

Method
 

  1. Spray wonton halves with olive oil spray and sprinkle with sea salt.
  2. Place in a single layer (some overlapping is fine) in basket of air fryer.
  3. 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.
  4. 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.
  5. In a small bowl mix together sour cream, wasabi paste, and a little cold water to form wasabi cream sauce.
  6. 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.