These Ahi Tuna Poke Nachos are a one-of-a-kind appetizer that will wow your guests! Made with Homemade Wonton Chips, poke marinated tuna, mango, green onion, avocado and a drizzle of sriracha mayo for the ultimate bite. They are a healthy and fun alternative to standard nachos.
Easy & Healthy Ahi Poke Nachos
Hello, my nacho-loving friends! I know that you’re here because you love nachos and you must be incredibly intrigued by the wild recipe I’m about to tell you about – Ahi Tuna Poke Nachos. Yes, you read that correctly, I have made Ahi Tuna Poke Nachos! This is a fun take on traditional nachos that I think you’re going to love.
Why do we love nachos so much? Let’s break it down. First, they start with crispy salty chips that are then piled with endless amounts of goodies. Such goodies can include anything from steak to cheese to vegetables. There are so many possibilities and combinations of flavors and textures when it comes to making nachos.
This brings me to Ahi Tuna Poke Nachos. They have all of that variety – and more! We’ll use my Homemade Wonton Chips [LINK] and then mix together an incredible poke mix that’s sweet, spicy, and acidic. The tuna is so tender and flavorful and pairs perfectly with the crispy chips.
Lastly, we add in more contrasting flavors like sweet mango, crunchy onions, and of course, creamy sriracha mayo!
What Is Poke Tuna?
The term “poke tuna” is from Hawaii. Poke tuna refers to raw tuna that has been cut up into tiny pieces and then tossed in a sauce that’s made with soy sauce, some sort of acid, onions, and other seasonings.
Here is what you need to make Ahi Tuna Poke Nachos. And remember to check out the recipe card below for exact measurements and recipe instructions.
- Wonton Wrappers
- Cooking Spray: I like to use coconut oil cooking spray.
- Sea Salt: You could also use coarse kosher salt.
- Sushi Grade Ahi Tuna: Find this right at the fish market or department of your local grocery store.
- Toasted Sesame Oil: You could add soy sauce here instead.
- Tamari Sauce: This is a gluten-free soy sauce so you could also use regular soy sauce if you don’t have dietary restrictions.
- Rice Wine Vinegar: Seasoned rice wine vinegar is going to be sweeter than regular rice wine vinegar. So keep that in mind when shopping and making this recipe.
- Sesame Seeds: For a touch of crunch and earthy flavor.
- Ginger: Fresh is best!
- Garlic: Same as the ginger, always use fresh garlic.
- Green Onion: Chives or thinly sliced red onions are a good substitute.
- Mayonnaise: Your favorite brand will work! Kewpie is my recommendation if you want the most authentic-tasting poke bowl.
- Sriracha: Use more or less depending on how spicy you want the sauce to be.
- Fresh Mango
- Green Onions
- Sesame Seeds
How to Make Ahi Tuna Poke Nachos
It’s really simple to make this no-bake delicious snack. Here’s what you need to do.
First, make the wonton chips. You can do this right in the air fryer! You’ll cut the wontons in half so that they are large triangles. Then place them on an e air fryer tray and lightly spray to coat.
Then fry the wonton chips. Cook them for a few minutes and season them with salt right away. Now your chips are ready!
Next, make the ahi tuna poke. Combine the tuna with the seasonings and sauces. Gently toss them together and then put the bowl in the fridge and allow the tuna to marinate for about 10-15 minutes.
Next, make the sriracha mayo. Simply combine the two ingredients in a small bowl and mix them together.
Lastly, build the nachos. Layer the wonton wrappers on a large platter or sheet tray and then top with the ahi tuna poke and other toppings. Drizzle with the sriracha mayo and sprinkle some sesame seeds and you’re good to go!
Tips for Success
Follow these tips to make sure your Ahi Tuna Poke Nachos come out perfectly every time.
- For ultimate crispiness, make the chips right before you want to make the nachos. But the chips can also be made ahead of time if that’s easier. Just be sure that you keep them in an air-tight bag so that they stay crispy. You can reheat them quickly in the air fryer to crisp them back up.
- The tuna should be eaten right away. Unlike canned tuna, this tuna is meant to be enjoyed as fresh as possible. Plus, if you let the marinade soak for too long it will comprise the texture and flavor of the fish.
- Mix up the toppings. You can certainly add some other fun toppings to your nachos. Just think about what your favorite sushi rolls taste like and go from there. I like to add crunchy tempura flakes (like a spicy tuna roll!) and diced cucumbers sometimes.
Poke Nacho Serving Suggestions
This Ahi Tuna Poke Nachos recipe is the perfect shareable snack. Also, here are some other favorites that would go well with this recipe.
- Summer Rolls: The bright and fresh flavor from my Summer Rolls with Peanut Sauce are a great compliment to the nacho recipe. These two recipes definitely lift my spirits in the middle of the winter!
- Light and Easy Salads: You can serve my Asian Cucumber Salad on the side or even chop it up and add it as a topping.
- Refreshing Cocktails: Grab your friends and make a pitcher of your favorite fruity cocktail pitcher like my Classic Mojitos!
How to Store Leftovers
Ahi Tuna Poke Nachos are best served fresh and I don’t recommend keeping any as leftovers. However, you can make a few of the ingredients ahead of time if you’d like. Making sriracha mayo, wonton chips, and cutting up the fruit and vegetables are things you could do 12 hours – 1 day in advance.
These Ahi Tuna Poke Nachos are a unique, fun, and healthy shareable snack! Homemade Wonton Chips are topped with seasoned tuna poke, mango, scallions, and sriracha mayo.
- 30 wonton wraps, halved into triangles
- cooking spray
- 1 teaspoon sea salt
- 1 lb. sushi grade ahi tuna, finely chopped
- 2 teaspoons toasted sesame oil
- 4 tablespoons tamari sauce
- 1 teaspoon rice wine vinegar
- 1 teaspoon sesame seeds
- 2 teaspoons grated ginger
- 1 teaspoon minced garlic
- ¼ cup sliced green onion
- 3 tablespoons of mayo
- 3 teaspoons of sriracha
- 1 cup fresh mango, diced
- ⅓ cup green onion, sliced
- 2 avocado, diced
- Sesame seeds for garnish
For Wonton Chips:
- Heat air fryer to 350°F.
- Add wonton wrappers to the air fryer basket in a single layer. Spray with cooking spray.
- Cook for 1 1/2 minutes. Pull the basket open and give it a good shake to move the wonton wrappers around. Cook an additional 1 1/2 minutes or until golden brown.
- Immediately remove from the air fryer and sprinkle with salt.
- Repeat process until all wonton wrappers are cooked.
- To a medium bowl add, ahi tuna, sesame oil, tamari sauce, rice wine vinegar, sesame seeds, grated ginger, garlic and green onion. Gently toss together until tuna is coated. Allow tuna to marinade for 10 to 15 minutes.
- Add all ingredients to a small bowl, stir to combine. Set aside.
- To a large sheet pan or platter spread out wonton chips. Top with tuna poke, avocado, mango, green onion, drizzle with sriracha mayo and garnish with sesame seeds. Serve immediately.
Keywords: tuna poke nachos, ahi tuna nachos, ahi poke nachos
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