Ahi Tuna Loaded Nachos (Poke Nachos)

Ahi Tuna Loaded Nachos (Poke Nachos) – A mind-blowing snack-masterpiece you will want to make all the time with Wontons Chips, Mango Pico de Gallo, and Wasabi Mayo.

Seared Ahi Tuna Loaded Nachos 

Imagine it. Layers of seared Ahi tuna, fresh crispy wonton chips, cool mango pico de gallo, creamy avocado slices, crunchy shredded cabbage, and spicy wasabi mayo. Piled high and just begging to be man-handled.

I’ve been dreaming of these nachos ever since I tried something similar on our spring trip to Park City, Utah.

Sometimes the recipes we create and share with you come from weekly kitchen play. However, sometimes I taste something on a trip or at a local restaurant that I know I’m going to need on a regular basis. Then I come home and make my own version.

That is exactly what we have going on today. Ahi Wonton Nachos with Wasabi Mayo is a recipe that has been haunting me for weeks.

Colorful fusion nachos piled on a bed of golden wonton chips, with Asian and Mexican flavors mingled throughout. Ready to give it a try?

Homemade Wonton Chips

Those who visit ASP often know we don’t share a lot of fried recipes. I will only heat up a vat of fry oil, if the recipe is exceptional and there is no other cooking method to achieve the same results.

Some people may ask, “why not use tortilla chips?” Well, you could if you want to make it easier, but these wonton chips make this recipe 1000 times better! 

That being said, the wonton chips are a MUST in this recipe and are worth frying for. *wink*

Poke Nachos

Although these Sesame Crusted Tuna Nachos are not technically Hawaiian Poke Nachos, they offer the same flavor profile, with a little extra texture on the tuna.

If you want traditional Ahi Poke Nacho, use this recipe to make poke to spoon over the top of the Wonton Nachos.

What Ingredients You Will Need

• Sashimi-Grade Ahi Tuna Steak – you will want a large piece of fish for this recipe
• Sesame Seeds – I used a mixture of regular and black sesame seeds
• Fresh Pico de Gallo – if you don’t have time to make it, you can usually find it in the pre-portioned produce section in your local grocery store
• A Ripe Mango
• A Ripe Avocado
• Mayonnaise
• Honey
• Wasabi Paste
• Shredded Cabbage Slaw
• Package of Square Wonton Wrappers – to make Wonton chips instead of using a layer of tortilla chips
• Fry Oil

How to Make Wonton Chips

1. Pour the oil in a large stock pot and heat over medium to 350 degrees F.  
2. Cut the wonton wrappers in half to make triangles.
3. Once the oil is hot, gently drop 4-6 at a time into the oil and dunk. Fry them for 1-2 minutes until golden, then remove with tongs and place on a paper towel lined platter or bowl. This only takes a few minutes.
4.  Sprinkle with salt and repeat with the remaining wrappers. (*If the wontons turn dark immediately, the oil is too hot. Lower the heat and wait a few minutes, then start again.)

How To Make The Homemade Toppings

1. Meanwhile, peel and dice the mango. 
2. Mix the diced mango into the pico de gallo for a fresh quick salsa. 
3. Add a little Sriracha or hot sauce if desired. 
4. Then whisk/stir the mayo, honey and wasabi together. Salt to taste. 
5. Peel and slice the avocado.

How To Make These Loaded Nachos

1. Once the other components are ready, heat a skillet to high heat. 
2. Cut the ahi steak in half lengthwise to create two thin steaks. 
3. Season both with salt and pepper, then pour the sesame seeds out on the plate and press both sides of each steak into the sesame seeds. 
4. Once the skillet is hot, sear the ahi steaks for approximately 1 minute per side, for the exterior is crusty, but the inside is still raw. 
5. Cut the ahi steaks into small cubes.

Build Your Ahi Tuna Loaded Nachos

Now it’s time to assemble the Poke Nachos with Wonton Chips…

To Serve: 

1. Pile the wonton chips on a large plate or platter. 
2. Top with the shredded cabbage. 
3. Then sprinkle on the mango pico de gallo, followed by the ahi tuna cubes and avocado slices. 
4. Scoop the wasabi mayo into a squirt bottle and squirt over the ahi wonton nachos. 
5. Enjoy!

Heaven on a plate. That’s what we have here.

A little bit of luxury. A little bit of spice. All piled on a casual heap of crispy fried goodness.

Ahi Wonton Nachos with Wasabi Mayo and Fresh Mango Pico de Gallo is my new addiction. What’s yours?

Get the Complete (Printable) Ahi Tuna Wonton Loaded Nachos Recipe Below. Enjoy!

Frequently Asked Questions

Can Poke Be Made Ahead?

Stored tightly in an airtight container, ahi tuna poke will keep well in the fridge for up to 2 days. You can make the poke the night before planning to enjoy it for lunch or dinner the next day, and the flavors of the ahi poke will wonderfully intensify as the ingredients marinade.

Then just prep the other ingredients and build the poke bowls when you are ready to eat.

How Do I Make Sure I’m Getting Safe Raw Fish?

The best way to make sure the ahi (yellowfin) tuna you buy is safe to consume raw, is to purchase it from a good quality seafood market. Most will label their best and freshest ahi tuna steaks as sushi-grade or sashimi-grade. Do not buy frozen tuna steaks in bags. Instead, get to know your fishmonger and ask questions to ensure you are getting the best product.

Just like eating sushi at restaurants, there is always a small amount of risk involved when consuming any raw fish. However, if you know your seafood market is responsible, and you use the fish right away, you can generally feel good about enjoying raw tuna at home.

Can I Add Cheese To This Recipe?

I know this recipe is a nacho recipe, but cheese and raw fish are not commonly paired together in this way. Instead, we add the avocados and the wasabi mayo with cabbage on the bottom. 

What Other Toppings Can I Add?

Some other great topping ideas for this recipe is cucumber, radishes, jalapeños, cilantro, different spices, and you can squeeze some lime juice over it as well!

What Are The Benefits Of Using Ahi Tuna?

The fish steaks themselves are full of nutrients – vitamin C, zinc, manganese, and selenium. All of these nutrients help with boosting your immune system.  The amount of protein in the recipe can also help to boost your immune system and promotes the growth of new skin tissue as well.

Other Great Seafood Recipes

• Amazing Seafood Ciopinno Recipe
• Pappardelle Pasta with Seafood Sauce Recipe  
• Spicy Mustard Seafood Sauce Recipe
• Authentic New Orleans Seafood Gumbo Recipe
• Crab Salad (Seafood Salad Recipe)
• Shrimp Salad Rolls Recipe
• Best Authentic Maine Lobster Roll Recipe
• Crazy-Good Baja Fish Tacos Recipe (with Fish Taco Sauce and Slaw)
• Corn Crusted Fish Tacos with Jalapeno Lime Sauce Recipe
• Garlic Lime Garlic Oven Baked Salmon Recipe
• Sheet Pan Low Country Boil Bake Recipe
• Creamy Seafood Chowder Recipe by Spend with Pennies

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Ahi Tuna Loaded Nachos (Poke Nachos) with Wonton Chips

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Mind-blowing Ahi Wonton Nachos with Wasabi Mayo! Layers of Ahi Tuna, fresh wonton chips, mango pico de gallo and cool spicy wasabi mayo.

Servings: 8

Ingredients

US Customary – Metric

• 3/4 – 1 pound sashimi-grade ahi tuna steak large
• 1/4 cup sesame seeds
• 1 cup fresh pico de gallo
• 1 ripe mango
• 1 ripe avocado
• 1/2 cup mayonnaise
• 1 tablespoon honey
• 1 teaspoon wasabi paste
• 1 cup fine shredded cabbage slaw
• 12 ounce package square wonton wrappers
• 2 quarts fry oil

Instructions

• Pour the oil in a large stock pot and heat over medium to 350 degrees F.  Cut the wonton wrappers in half to make triangles. Once the oil is hot, gently drop 4-6 at a time into the oil and dunk. Fry them for 1-2 minutes until golden, then remove with tongs and place on a paper towel lined platter or bowl. Sprinkle with salt and repeat with the remaining wrappers. *If the wontons turn dark immediately, the oil is too hot. Lower the heat and wait a few minutes, then start again.
• Meanwhile, peel and dice the mango. Mix the diced mango into the pico de gallo for a fresh quick salsa. Add a little Sriracha or hot sauce if desired. Then whisk the mayo, honey and wasabi together. Salt to taste. Peel and slice the avocado.
• Once the other components are ready, heat a skillet to high heat. Cut the ahi steak in half lengthwise to create two thin steaks. Season both with salt and pepper, then pour the sesame seeds out on the plate and press both sides of each steak into the sesame seeds. Once the skillet is hot, sear the ahi steaks for approximately 1 minute per side, for the exterior is crusty, but the inside is still raw. Cut the ahi steaks into small cubes.
• To serve: Pile the wonton chips on a large plate or platter. Top with the shredded cabbage. Then sprinkle on the mango pico de gallo, followed by the ahi tuna cubes and avocado slices. Scoop the wasabi mayo into a squirt bottle and squirt over the ahi wonton nachos. Enjoy!

Notes

Try with traditional Hawaiian Ahi Poke for a true Poke Nachos variation.

Nutrition

Serving: 1cup, Calories: 465kcal, Carbohydrates: 38g, Protein: 29g, Fat: 22g, Saturated Fat: 4g, Cholesterol: 47mg, Sodium: 574mg, Potassium: 478mg, Fiber: 4g, Sugar: 8g, Vitamin A: 2575IU, Vitamin C: 15.1mg, Calcium: 82mg, Iron: 3.4mg

Course: Appetizer, Lunch, Main Course

Cuisine: American, Asian, Mexican

Author: Sommer Collier

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