Poke Nachos
Crispy wonton chips layered with sushi-grade ahi tuna marinated in a bright soy-ginger sauce, topped with avocado, cucumber, and a drizzle of spicy mayo. A Hawaiian-inspired appetizer that's fresh, crunchy, and totally shareable.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 24g
Ingredients
- 8 oz sushi-grade ahi tuna, cut into 3/4-inch cubes
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger, minced
- ½ teaspoon sesame oil
- 2 cups wonton chips or crispy rice crackers
- 1 whole ripe avocado
- ½ cup cucumber, diced small
- 3 tablespoons mayonnaise
- 1 teaspoon sriracha
- 1 tablespoon sesame seeds
- 1 whole scallion, thinly sliced
Instructions
- 1
Place the cubed ahi tuna in a small bowl.
- 2
Pour 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon minced ginger, and 0.5 teaspoon sesame oil over the tuna.
- 3
Stir the tuna gently with a fork until everything is evenly coated, lifting from the bottom to coat all pieces.
- 4
Let the poke sit at room temperature for 10 minutes so the flavors soak in; it will smell fragrant and savory when ready.
- 5
Cut the avocado in half lengthwise around the pit, twist the halves apart, scoop out the pit, then slice each half into thin lengthwise strips.
- 6
Dice the cucumber into pieces the size of a grain of rice by cutting it into 1/4-inch cubes.
- 7
In a small bowl, whisk together 3 tablespoons mayonnaise and 1 teaspoon sriracha until the color is uniform, creating a spicy mayo.
- 8
Spread the wonton chips across a large plate or shallow platter, arranging them so they lie flat and overlap slightly like shingles.
- 9
Use a slotted spoon to lift the poke from its marinade, leaving excess liquid behind, and scatter it evenly over the chips.
- 10
Arrange the avocado slices in a single layer on top of the poke, spacing them so they cover the chips.
- 11
Scatter the diced cucumber pieces over the avocado in a thin, even layer.
- 12
Drizzle the spicy mayo in a zigzag pattern across the entire nacho by moving the small bowl side to side about 6 inches above the plate.
- 13
Sprinkle 1 tablespoon sesame seeds evenly over the top.
- 14
Scatter the sliced scallion over the nachos as a final garnish.
- 15
Serve immediately while the chips are still crispy; eat with your hands or a fork.
Tools you’ll need
- small mixing bowl
- fork
- small cutting board
- chef's knife
- slotted spoon
- small whisk
- large plate or platter
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