These Tuna Poke Nachos are an effortless yet impressive appetizer that combines the crunch of oven-baked wonton chips with the freshness of sushi-inspired toppings. Each bite is loaded with tuna poke, sweet mango, creamy avocado and a drizzle of spicy mayo. They’re a colorful, crowd-pleasing option for gatherings or a fun weeknight dinner that’ll make you feel like you’re on the coast of Hawaii!
I was recently at a local restaurant with my friends and we ordered the most insane poke nachos as an appetizer. They were LOADED with all the things that I love about a poke bowl…but with crispy fried wonton chips as the base. I haven’t been able to get them out of my head since, so of course I had to create my own version at home!
I quickly found out that making poke nachos at home is actually quite easy! The only thing you have to cook are the wonton chips, and to keep them a bit healthier & more low maintenance, I oven-baked them instead of deep frying. Other than that, you just have to give that beautiful yellowfin tuna a quick marinade and then assemble the nachos with toppings that you love!
I’m a wee bit deprived of all things poke because my husband cannot handle the thought of raw fish (despite my best efforts at convincing him otherwise). So you better believe that I enjoyed every single second of these poke nachos….all to myself! And I have a feeling that these are going to become a staple when I’m hosting too...a quick and simple, but super satisfying and impressive appetizer!
Why You’ll Love these Poke Nachos with Spicy Tuna
- They feel like a restaurant-worthy appetizer, with minimal time & effort!
- They are everything you love about poke bowls, but transformed into nachos.
- The wonton chips are oven-baked instead of fried for a healthier option.
- These poke nachos are great for hosting and are sure to impress.
- You can customize them with whatever toppings you prefer!
What You Need to Make these Spicy Tuna Poke Nachos
For the Wonton Chips:
- Wonton Wrappers: The base of these poke nachos are homemade wonton chips, which are baked instead of fried for an easier & healthier option! You can find wonton wrappers in the refrigerated section of your grocery store, near the tofu or fresh noodles, or at a local Asian market.
- Cooking Spray: Or a bit of oil, for brushing onto the wonton wrappers before baking.
- Kosher Salt: To add some flavor to the wonton chips.
For the Tuna Poke:
- Yellowfin Tuna: Also known as ahi tuna, this is the best choice for tuna poke. Look for sushi/sashimi grade tuna, which just means it’s been frozen to kill potential parasites, making it safe for raw consumption.
- Tamari: Or soy sauce, to add salty and umami flavor to the tuna marinade.
- Toasted Sesame Oil: Toasted sesame oil has way more flavor than normal sesame oil, so be sure to use that!
- Rice Vinegar: For some tang in the marinade. You can also try lime juice in a pinch.
- Sriracha: Optional, if you want to spice things up a bit!
For the Spicy Mayo:
- Mayonnaise: I used normal mayonnaise, but kewpie mayo would also be great here!
- Sriracha: Adjust the amount to your spice preference.
- Toasted Sesame Oil: For a bit of nutty, earthy flavor.
- Rice Vinegar: Balance it out with some acidity.
For Topping:
These are the toppings I chose for my poke nachos, but you can do whatever you want! Pretty much anything that you’d order in your poke bowl will work perfectly in this recipe.
- Mango: I love some fresh cubed mango on here to add some sweetness & balance out all the other savory elements.
- Avocado: Cubed avocado adds creaminess, healthy fats and some fiber too.
- Seaweed Salad: Also known as “wakame salad,” this can usually be found in the sushi section of your grocery store.
- Unagi Sauce: Also called eel sauce, this is a thick, sweet-savory Japanese glaze thats often drizzled over sushi rolls.
- Pickled Red Onions: Pickled red onions are a bit of added work, so feel free to skip them and just use chopped green onion.
- Green Onion
- Sesame Seeds: I love to use a mix of black & white sesame seeds for the ultimate aesthetic!
How To Make Poke Nachos with Baked Wonton Chips
Bake the Wonton Wrappers:
First, preheat your oven to 375F and line an extra-large baking sheet (21×15″) with parchment paper. If you don’t have one this large, use two normal-sized baking sheets. Add wonton wrappers to the baking sheet(s), making sure there’s no overlap. Spray generously with oil, then season lightly with kosher salt. Transfer to the oven to bake for 4-5 minutes. Then, flip and spray the other side with oil and season with salt. Continue baking for 4-5 more minutes, or until golden and crispy. Allow the wonton chips to cool down before assembling the nachos.
Marinate the Tuna:
While the wonton chips are in the oven, add the tamari/soy sauce, sesame oil, rice vinegar and sriracha to a medium bowl and stir or whisk until combined. Add in the cubed tuna and toss to coat. Transfer to the fridge to marinate for just 10-15 minutes.
Prepare Spicy Mayo:
In a small bowl, mix together all of the spicy mayo ingredients. Taste and adjust the amount of sriracha, depending on your spice preference. Set aside.
Assemble the Poke Nachos:
Finally, push the wonton chips closer together on the baking sheet so that there’s some overlap. Then, remove the tuna from the marinade and scatter it over the chips, followed by the mango, avocado, seaweed salad, pickled red onions & green onion. Drizzle the spicy mayo and unagi sauce over top, and finish it off with a sprinkle of sesame seeds. Enjoy!
Substitution FAQs:
- What kind of fish is best for poke nachos? I personally love to use yellowfin (ahi) tuna but salmon is a great option too! And if you’d prefer an option without raw fish, try some cooked & chopped shrimp
- How do I know if fish is sushi-grade? Go to a grocery store, or fish market, that you trust and look for a label that says sashimi-grade or tush-grade, which means that the fish has been frozen to kill off potential parasites.
- I can’t find wonton wrappers, what can I use instead? Wonton chips are the classic base for poke nachos, but you could also use normal tortilla chips (and skip step #1), in a pinch.
- What are some other topping ideas for these poke nachos? The options are seriously endless here — try adding shelled edamame, pickled ginger, cucumber, jalapeño slices or crispy fried onions.
Equipment Recommendations:
- Extra Large Baking Sheet: This baking sheet is 21x 15″ and allows you to fit all of the wonton wrappers in a single layer, without any overlap. This helps ensure that you get perfectly golden and crispy wonton chips, instead of soggy ones! If you don’t have one of these, you’ll want to split the wonton wrappers between two normal-sized baking sheets.
- Squeeze Bottle: This is by no means necessary, but it does make it easier to drizzle the spicy mayo evenly over the top of the poke nachos. It’s actually one of the most used items in my kitchen!
How Should I Store Leftovers?
Unfortunately, these poke nachos are one of those eat-right-away foods! They don’t make for great leftovers because the texture of the tuna changes as it sits, and the wonton chips quickly get soggy once topped. In a pinch, you can try storing each component separately for the best results — the poke tuna in an airtight container in the fridge, and the wonton chips in a container/bag at room temp.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Fun Appetizer Recipes?
- Whipped Honey Ricotta Crostini
- Air Fryer Zucchini Tots
- Mexican 5-Layer Dip
- Healthy Buffalo Chicken Dip
- Spicy Tuna Bites with Canned Tuna
Tuna Poke Nachos
Equipment
- extra large baking sheet or 2 normal baking sheets
- parchment paper
- medium bowl
- small bowl
- spoon or whisk
Ingredients
For the Wonton Chips:
- 15 wonton wrappers sliced in half diagonally to create triangles
- cooking spray
- kosher salt
For the Tuna Poke:
- ½ lb yellowfin (ahi) tuna cut into small cubes
- 1.5 tbsp tamari or soy sauce
- 1 tsp toasted sesame oil
- 1 tsp rice vinegar
- 1 tsp sriracha
For the Spicy Mayo:
- ¼ cup mayonnaise
- 1 tbsp sriracha
- ½ tsp toasted sesame oil
- ½ tsp rice vinegar
For Topping:
- ½ cup mango chunks
- 1 oz seaweed salad
- ½ medium avocado cubed
- unagi (eel) sauce
- pickled red onion
- chopped green onion
- black & white sesame seeds
Instructions
- First, preheat your oven to 375F and line an extra-large baking sheet (21×15") with parchment paper. If you don't have one this large, use two normal-sized baking sheets. Add wonton wrappers to the baking sheet(s), making sure there's no overlap. Spray generously with oil, then season lightly with kosher salt. Transfer to the oven to bake for 4-5 minutes. Then, flip and spray the other side with oil and season with salt. Continue baking for 4-5 more minutes, or until golden and crispy. Allow the wonton chips to cool down before assembling the nachos.15 wonton wrappers, cooking spray, kosher salt
- While the wonton chips are in the oven, add the tamari/soy sauce, sesame oil, rice vinegar and sriracha to a medium bowl and stir or whisk until combined. Add in the cubed tuna and toss to coat. Transfer to the fridge to marinate for just 10-15 minutes.1.5 tbsp tamari, 1 tsp toasted sesame oil, 1 tsp rice vinegar, 1 tsp sriracha, ½ lb yellowfin (ahi) tuna
- In a small bowl, mix together all of the spicy mayo ingredients. Taste and adjust the amount of sriracha, depending on your spice preference. Set aside.¼ cup mayonnaise, 1 tbsp sriracha, ½ tsp toasted sesame oil, ½ tsp rice vinegar
- Push the wonton chips closer together on the baking sheet so that there's some overlap. Then, remove the tuna from the marinade and scatter it over the chips, followed by the mango, avocado, seaweed salad, pickled red onions & green onion. Drizzle the spicy mayo and unagi sauce over top, and finish it off with a sprinkle of sesame seeds. Enjoy!½ cup mango chunks, 1 oz seaweed salad, ½ medium avocado, unagi (eel) sauce, pickled red onion, chopped green onion, black & white sesame seeds
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Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.