These Ahi Tuna Poke Wonton Nachos are an exciting spin on a classic favorite. The fried wonton chips are loaded with sesame seed crusted tuna, avocado, and spicy mayo, making this recipe perfect for happy hour, date night, or a fun night in.Jump to Recipe
This Asian-inspired recipe has all the flair and pizazz you need to impress your guests, date, or friends! Ahi Tuna Poke Wonton Nachos are made with seared sesame seed crusted tuna, deep-fried wonton pieces, and plenty of tasty toppings that complement the intricate flavors.
You’ll never want to make nachos the “regular” way again after trying this recipe. Beautiful colors and amazing flavors will both impress guests and fill you up. Pair this dish with a white wine or sparkling rose to make it the best happy hour ever.
What is poke?
Poke bowls are a popular dish in Hawaii and Japan and were a big inspiration in the creation of this recipe. Colorful poke bowls are usually full of sushi rice, the freshest tuna or salmon, tons of vegetables, and sometimes a seaweed or cucumber salad.
Ingredients you need
These totally unique Asian-inspired nachos require a high-quality tuna and a few other simple ingredients. Find wonton wrappers in the Asian section at your local grocery store.
This is what you need:
- Sushi-grade ahi tuna
- Black and white sesame seeds
- Olive oil
- Soy sauce
- Wonton wrappers
What kind of tuna should I use?
Sushi-grade tuna means the freshest fish available. The best choice for this recipe would be center-cut yellowfin tuna because it’s the most popular choice in sushi dishes. You can also use frozen tuna or salmon if that’s all you can find.
Nachos have to have the best toppings, so make sure to pile on all of these suggestions or even more alongside the spicy mayonnaise.
I love to pile on all of these toppings:
- Green onion
- Jalapeño slices
- Black and white sesame seeds
- Spicy mayo
How to make this recipe
These not-your-average nachos take a few extra steps to create than the traditional Mexican nachos, but I promise it’s worth it!
Here’s how to do it:
- Make the spicy mayo: Add all of the spicy mayo ingredients to a small bowl and whisk to combine. Place the sauce in the fridge until you’re ready to use, or add it to a jar and refrigerate overnight.
- Prepare the tuna: Pat the tuna dry with a paper towel, then sprinkle sesame seeds all over. Heat a large pan or griddle on high heat, then add the olive oil. Sear the tuna on both sides for about 1 minute, then move it onto a cutting board and slice it into ½ – 1” cubes. Toss it in a bowl with soy sauce and refrigerate.
- Prepare the wontons: Slice the wonton wrappers in half, from corner to corner, to create two equal-sized triangles from each one.
- Fry the wonton strips: In a cast-iron skillet or a pot over medium heat, add enough light oil to fill about an inch of the pan. Once the oil is heated to 350ºF, 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.
- Put the nachos together: 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.
Baked wonton instructions
Preheat your oven to 350ºF and place the wonton pieces on a baking sheet lined with parchment paper. Brush both sides of each piece with a little oil or spray with cooking spray. Bake for 10-12 minutes until golden brown, then remove and set aside to cool.
Recipe variations and tips
- Find specialty Japanese ingredients at Asian markets, at gourmet markets, or online.
- Use regular mayonnaise with a ½ teaspoon of mirin as a substitute for Kewpie Japanese mayonnaise.
- Don’t like spicy foods? Leave the jalapenos off of the nachos and don’t include the sriracha in the mayonnaise.
- Can’t find tuna anywhere? Salmon would also work in this recipe if that’s all you have.
- Get the pan extremely hot before searing the fish. A hot pan will result in an even sear and a delicious crust on the outside.
- Use tortilla or corn chips instead of fried wontons if that’s all you have at home.
- Serve the nacho toppings in lettuce cups, on cucumber slices, or on a bed of greens for a healthy and gluten-free salad.
- Pair this recipe with a high-acidic wine, such as sparkling rose, Grüner Veltliner, or Sauvignon Blanc. The high acidity and citrus notes in a white wine or rose will clear your palate and cleanse your mouth from the rich tuna and avocado.
Eat this recipe immediately for the best taste. Nachos, unfortunately, don’t make the best leftovers! Alternatively, prepare the toppings a day ahead of time and keep them refrigerated until you’re ready to make the dish.
Making ahead of time
Make the spicy mayonnaise up to 3 days ahead of time. Keep it sealed in a jar, squeeze bottle, or container until you’re ready to use.
You can make the chips ahead of time and keep them in an airtight container for up to 1 day for best results.
More Fun Appetizer Recipes
Try all of these fun and tasty 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
Did you try this recipe? Let me know what you think! Leave a comment or rate this recipe below. Don’t forget to take a picture and tag me on Instagram! I love to share all of your recreations!
Ahi Tuna Poke Wonton Nachos
- 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.