Description
These Poke Nachos with Spicy Tuna are a delicious fusion of Hawaiian poke flavors served on crispy wonton chips. Perfect for a pescatarian appetizer, these nachos are easy to assemble and bursting with fresh, spicy, and savory tastes.
Ingredients
Scale
For the Spicy Tuna:
- 8 oz sushi-grade tuna, diced
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sriracha (adjust to taste)
- 1 teaspoon rice vinegar
For the Nachos:
- 1 bag wonton chips (or tortilla chips)
- ½ avocado, diced
- ¼ cup cucumber, finely diced
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds
- ¼ cup spicy mayo (mix ¼ cup mayonnaise with 1 tablespoon sriracha)
- Optional garnish: microgreens or seaweed salad
Instructions
- Marinate the Tuna: In a medium bowl, mix the diced tuna with soy sauce, sesame oil, sriracha, and rice vinegar. Set aside to marinate for 10 minutes in the refrigerator.
- Assemble the Nachos: Arrange the wonton chips on a large platter. Top evenly with marinated spicy tuna, avocado, cucumber, and green onions. Drizzle with spicy mayo and sprinkle with sesame seeds.
- Garnish and Serve: Garnish with microgreens or seaweed salad if desired. Serve immediately.
Notes
- For a crunchier base, fry wonton wrappers until golden and crisp, or use store-bought pita chips as a substitute.
- Adjust spice levels by adding more or less sriracha to the tuna or mayo.
- Always use high-quality, sushi-grade tuna for food safety.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Asian Fusion, Hawaiian
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 2g
- Sodium: 430mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 30mg
