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.
extra light olive oil, as needed, for frying or vegetable oil
25wonton wrappers, cut in half diagonally
3tbspKewpie Japanese mayonnaise*, see notes for substitute
1tspsriracha, skip if you don’t want spicy
1mediumavocado, peeled, seeded and diced
2tbspgreen onion, thinly sliced
½mediumjalapeño, thinly sliced
1tspblack 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.
*Note: Specialty Japanese ingredients can be found at an Asian market, some gourmet markets or online. You can use regular mayonnaise with a ½ teaspoon of mirin as a substitute for Kewpie Japanese mayonnaise.This dish is enjoyed right after cooking. Not the best leftovers. You can make the wonton chips ahead of time and keep in an airtight container for a few days.Serve this in lettuce cups or on a bed of greens as a salad to make it gluten-free.Bake the wonton chips for a healthier option. Brush some olive oil, spread in a single layer on a baking sheet, and bake at 350F for 10-12 minutes. Repeat for the rest.