Description
Poke Nachos is a fusion dish combining the flavors of Hawaiian poke with the crunch of nachos, creating a unique and delicious appetizer or light meal.
Ingredients
Scale
Tuna Poke:
- 16 ounces saku maguro/sushi-grade ahi tuna
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- ½ teaspoon chili garlic sauce
- ½ cup green onions, chopped
Wonton Chips:
- 12–15 wonton wrappers, cut into triangular pieces
- neutral oil, for frying
- kosher salt, for seasoning
Spicy Mayo:
- ½ cup mayonnaise
- 2 teaspoons sriracha sauce
- 1 tablespoon water
Additional Toppings:
- avocado, sliced
- sesame seeds
- jalapenos, sliced
- green onions, sliced
Instructions
- Tuna Poke – Pat the ahi tuna dry and then neatly cut it into small 1/2-inch cubes. Place the tuna in a bowl and add the soy sauce, oyster sauce, sesame oil, chili garlic sauce, and green onions. Toss well to coat and refrigerate for at least 30 minutes but up to 1 hour.
- Wonton Chips – Pour about 1-½ to 2 inches of neutral oil into a deep, heavy-bottomed pot and heat the oil to 375℉. While the oil is heating, cut the wonton wrappers into triangular pieces. Fry the wonton pieces in batches until golden brown, then drain on paper towels and season with salt.
- Spicy Mayo – In a small mixing bowl, whisk together the mayonnaise, sriracha, and water until fully combined. Refrigerate until ready to use.
- Assembly – Arrange the wonton chips on a platter. Drizzle spicy mayo over the chips, then top with the tuna poke, avocado, green onions, sesame seeds, and jalapenos. Serve with additional toppings as desired.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350 kcal
- Sugar: 2g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 30mg