Try Wonton Nachos with ahi tuna poke for a unique fusion of two classic favorites! Fried wonton chips are loaded with sesame-crusted tuna, creamy avocado cubes, and spicy mayo. This appetizer is perfect for happy hour, a cozy date night, or an intimate dinner party.Jump to Recipe
Why you’ll love this recipe
- Simple yet impressive: While extremely easy to make, these ahi tuna poke wonton nachos are sure to impress any crowd with their sophisticated look and taste.
- Perfect for sharing: Wonton nachos are the ideal finger food to serve at gatherings with friends and family.
- Customizable heat: You control the spice with the Sriracha in the mayo, catering to all taste preferences.
Crispy wonton nachos
Ahi tuna poke wonton nachos is a dish that’s as fun to eat as it is to say! Inspired by Hawaiian poke and Mexican-style nachos, this fusion recipe has all the flair and pizazz you need to impress your dinner guests, date, or friends!
Sushi-grade ahi tuna is enhanced with the nutty crunch of black and white sesame seeds, the crispness of wonton chips, and the vibrance of fresh garnishes. Each bite showcases a medley of textures and flavors, from the creaminess of avocado to the kick of spicy mayo.
After trying this recipe, you’ll never want to make nachos the “regular” way again. Pair it with a white wine or sparkling rose to make it the best happy hour ever.
What is poke?
Poke bowls are a popular seafood dish in Hawaii and Japan. These colorful bowls are usually full of sushi rice, the freshest tuna or salmon, tons of vegetables, and sometimes a seaweed or cucumber salad.
Ingredients & substitutions
- Sushi-grade ahi tuna: Sushi-grade tuna means the freshest fish available. The best choice for this recipe would be center-cut yellowfin tuna since it’s the most popular choice in sushi dishes. You can also use frozen tuna or salmon if that’s all you can find.
- Sesame seeds: Both black and white sesame seeds add the perfect nutty crunch. Swap them with hemp hearts or chopped nuts for a textural variation.
- Extra-virgin olive oil: To sear the tuna, adding a rich flavor. Canola or avocado oil are suitable substitutes if you don’t have olive oil on hand.
- Soy sauce: Brings a salty umami flavor. Tamari is a great gluten-free alternative.
- Wonton wrappers: Make up the base of the nachos, providing a satisfying crunch. Look for wonton wrappers at Asian food markets, or use tortilla chips if you’re short on time.
- Kewpie mayonnaise: This Japanese-style mayonnaise provides a creamy, slightly sweet base for the sauce. Kewpie mayo can be found at Asian food markets or online. Regular mayonnaise with a ½ teaspoon of mirin will work, though it isn’t quite as sweet.
- Sriracha: Adds a kick of heat to the mayo. Adjust it to taste or omit it for less spice.
- Lime: Adds freshness and acidity. Lemon juice is a good alternative.
Wonton nachos need to have a variety of toppings for the best results, so make sure to pile on all of these suggestions or even more alongside the spicy mayonnaise:
- Green onion
- Jalapeno or serrano slices
- Extra black and white sesame seeds
How to make ahi tuna poke wonton nachos
- Cook the tuna: Pat the tuna dry with a paper towel, then sprinkle sesame seeds all over. Heat a large pan or griddle over high heat, then add the olive oil. Sear the tuna on both sides for about a minute — you want it mostly raw inside but crispy on the outside.
- Cube & chill the tuna: Move it onto a cutting board and slice it into ½ – 1” cubes. Toss it in a bowl with soy sauce, then let it chill in the fridge.
- Prepare the wontons: Slice the wonton wrappers in half diagonally to create two equal-sized triangles.
- Fry the wonton strips: Add enough light oil to fill about an inch of the pan in a cast-iron skillet or a pot over medium heat. When the oil reaches 350F, fry 2 or 3 wonton strips at a time for about 30 seconds on both sides. Remove the fried pieces and place them on a paper towel-lined plate.
- Make the spicy mayo: Mix the Kewpie mayo, Sriracha, and a squeeze of lime in a bowl. Keep it chilled until you’re ready to drizzle, or add it to a jar and refrigerate overnight.
- Assembly: Lay the wonton chips on a platter, then top them with diced avocado and tuna. Drizzle the spicy mayo on top, followed by a sprinkle of cilantro, green onion, and jalapeno slices before serving immediately.
Frequently asked questions
Use a deep-fry thermometer and wait until it reaches 350-375F. Alternatively, test the oil by adding a small piece of wonton wrapper. If it floats and sizzles, the oil is ready.
Yes, use gluten-free soy sauce, and check that your other ingredients are gluten-free.
They’re best eaten immediately but can stay crisp for a few hours.
Storage & reheating
Wonton nachos are best eaten immediately for the best taste and crispiest texture. Unfortunately, they don’t make the best leftovers!
You can prepare the individual toppings a day ahead of time, then keep them refrigerated until you’re ready to make the dish. Assemble the nachos just before serving.
- Fish: Try using spicy salmon sashimi with ponzu sauce for a different seafood flavor.
- Tropical twist: Top the nachos with mango or pineapple to add a layer of sweetness.
- Extra spicy: Add more Sriracha or chili flakes to the mayo if you’re a spice lover.
- Lettuce wraps: Serve the tuna and toppings in lettuce cups for a low-carb option.
- Pickled Additions: Top the wonton nachos with quick pickled radishes, Vietnamese quick pickled carrots and daikon, or pickled ginger for tang.
- Quality tuna: Always choose the freshest, sushi-grade tuna. If possible, purchase it from a local fishmonger and ask them for help.
- Don’t overcook tuna: Sear the tuna quickly for the best texture.
- Oil temperature: Ensure the oil is the right temp for frying. The ideal temperature is between 350F and 375F.
- Even cooking: Don’t overcrowd the skillet when frying wontons. You want to get an even crisp on all sides.
More tasty appetizers
If you enjoyed these wonton nachos, try some of the following appetizers for your next party or get-together:
- Garlic Grilled Shrimp
- Air Fryer Asian Pork Meatballs
- Air Fryer Chicken Wings
- Asian Pork Lettuce Cups
- Charcuterie Board For Two
If you try this Wonton Nachos recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Easy Wonton Nachos (with Ahi Tuna Poke)
- ½ lb sushi grade ahi tuna
- 2 tbsp black and white sesame seeds
- 2 tbsp extra-virgin olive oil
- 2 tbsp light soy sauce
- extra light olive oil as needed, for frying or vegetable oil
- 25 wonton wrappers cut in half diagonally
- 3 tbsp Kewpie Japanese mayonnaise* see notes for substitute
- 1 tsp sriracha skip if you don’t want spicy
- ¼ lime juiced
- 1 medium avocado peeled, seeded and diced
- 2 tbsp cilantro chopped
- 2 tbsp green onion thinly sliced
- ½ medium jalapeño thinly sliced
- 1 tsp black and white sesame seeds
- Pat dry the tuna with a paper towel. Add sesame seeds all over. I like to pat it in to make sure its adhered well. Heat a large sauté pan or griddle on high heat. Add the olive oil and heat through. Once the olive oil and pan are heated, sear the tuna on each side for about 1 minute. If you prefer the tuna to be a little more cooked, sear the sides as well for 30 seconds aside. Don’t overcook it.
- Remove the tuna to a cutting board and slice into ½-1” cubes. The tuna should be seared in the outside but mostly raw on the inside. Add to a bowl and toss with the soy sauce. Refrigerate until ready to serve.
Deep-Fried Wonton Chips
- In a cast-iron skillet or pot over medium heat, add enough extra light oil (you can use vegetable oil instead) to fill about an inch up the pan. Heat oil to 350°F, then working a few wontons at a time, add to the skillet and fry on both sides, about 30 seconds total. Do not add too many at a time or it will crowd the pan. Remove wontons to a paper towel-lined plate to drain. Continue until all the wontons have been fried. Set aside.
Baked Wonton Option
- Preheat the oven to 350 F. Slice the wonton wrappers in half, from corner to corner, to create two equal-sized triangles from each one. Place the wonton triangles onto a baking sheet lined with a baking rack. Use a pastry brush, gently paint the top of each wonton triangle. (Alternatively, just spray the triangles with baking spray if you want.) Bake for 10-12 minutes until golden brown. Remove from the oven, and set aside to cool.
- In a small bowl, whisk the mayonnaise, lime, and sriracha together until thoroughly combined. Cover and refrigerate until ready to use.
- Spread the wonton chips out on a large platter. Top with the avocado and tuna. Drizzle with the spicy mayo, cilantro, green onion, and jalapeños. Serve immediately.