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

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

Cook Mode Prevent your screen from going dark

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.