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–+ servings
Poke Chip nachos on a plate with toppings.
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5 from 2 votes

Tuna Poke Nachos

Tuna Poke Nachos are basically nachos made with fresh sushi grade fish and asian ingredients you will love. A wonderful "lightened up" dish to share. 
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: Japanese
Diet: Gluten Free
Servings: 4
Author: Bailey

Equipment

  • mixing bowl
  • baking sheet

Ingredients

  • ½-1 lb sushi grade ahi tuna or salmon.
  • 2 Tbsp soy sauce, low sodium
  • 1 Tbsp sesame oil
  • 1 tsp sesame seeds
  • 2 Tbsp green onions, sliced thin
  • 2 Tbsp nori, crushed or sliced

Toppings & Add Ins

  • 10-20 wonton wrappers, sliced into triangles
  • 2 Tbsp Sriracha
  • 2 Tbsp kewpie mayo or regular mayo
  • 1 Jalapeño sliced *optional
  • 1 avocado cubed *optional
  • 2 Tbsp cilantro, chopped for garnish

Instructions

  • Preheat the oven to 350º.
    Prepare the tuna. Slice the fish with a sharp knife into cubes. Add it to a medium sized mixing bowl. Add sesame oil, soy sauce, sesame seeds, green onions and dried nori. Mix well and set aside in the fridge until ready to serve.
  • Bake the wontons. Cut the wonton wrappers into triangles (slice in half from corner to corner). Working in batches, place them on a greased baking dish. Spritz them with some cooking spray and a dusting of salt. Bake for about 5-8 minutes, or until they are bubbling and turn lightly browned. Keep a close eye on them, ovens vary! 
  • Once the chips are ready, arrange them on a large plate. Layer on the marinated poke, avocado, jalapeño, cilantro and drizzle a little sriracha aioli over the dish. Eat right away. Enjoy! 

Notes

  • Don’t overcook the wonton wrappers. They can burn quick, so keep an eye on them and check back often. 
  • Grab sushi grade fish that's on sale. It can get expensive, so grab what fits in your budget. Ask the fish attendant for help if needed. I can assure you making these at home will give you WAY more fish to enjoy on these poke nachos. 
  • Top with your favorite toppings. There are so many options, corn, tomatoes, cubed cucumber and so on. Experiment! 
I recommend eating the fish the same day it's made for optimal freshness. 

Nutrition

Serving: 0.25 of the poke chips | Calories: 241kcal | Carbohydrates: 19g | Protein: 20g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 26mg | Sodium: 850mg | Potassium: 208mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 1423IU | Vitamin C: 10mg | Calcium: 23mg | Iron: 2mg