Ahi Tuna Loaded Nachos (Poke Nachos)
Loaded Poke Nachos -This mind-blowing snack recipe features layers of crunchy homemade wonton chips loaded with refreshing shredded cabbage, mango pico de gallo, tender pieces of seared sesame ahi tuna and avocado slices, all topped with a zingy wasabi mayo.
We We Love These Seared Ahi Tuna Loaded Nachos
Imagine it… Layers of seared sesame-crusted 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 devoured!
I’ve been dreaming of these Loaded Ahi Tuna Poke Nachos ever since I tried something similar on our spring trip to Park City, Utah. Although these Sesame Crusted Tuna Nachos are not technically Hawaiian Poke Nachos, they offer the same refreshing and bright flavor profile, with a little extra texture on the tuna. You’ll love this delicious play on Mexican-Asian fusion cuisine as a fun snack or light summer dinner!
Pro Tip: If you want traditional Ahi Poke Nacho, use this recipe to make poke to spoon over the top of the Wonton Nachos.
Ingredients You Need
- Sashimi-Grade Ahi Tuna Steak – you will want a large piece of sushi grade ahi tuna for this recipe
- Sesame Seeds – I use a mixture of regular and black sesame seeds, but you could also use furikake if you prefer
- 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
- Mango – ripe, so it’s slightly soft when gently squeezed
- Avocado – choose a ripe avocado that is bright dark green, and just barely soft
- Mayonnaise – regular or low fat
- Honey – you want a pourable honey
- Wasabi Paste – super concentrated wasabi in a tube
- Shredded Cabbage Slaw – freshly shredded, or save some time and purchase a bag of pre-shredded slaw
- Package of Square Wonton Wrappers – to make Wonton chips instead of using a layer of tortilla chips
- Oil – your preferred high-heat frying oil like peanut or vegetable oil, plus sesame oil for searing the tuna steaks
How to Make Loaded Poke Nachos
Step 1 – Make Wonton Nacho Chips
- Heat oil in a large stock pot over medium to 350 degrees F.
- Cut the wonton wrappers in half to make triangles.
- Gently drop 4-6 triangles at a time into the hot 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!
- Sprinkle with salt and repeat with the remaining wrappers.
Pro Tip: If the wontons turn dark immediately, the oil is too hot. Lower the heat and wait a few minutes, then start again.
Step 2 – Make the Nacho Toppings
While you are frying the chips in batches, do a ‘lil prep work to make assembling the nachos quick and easy.
- If making fresh slaw, use a mandolin slicer or food processor to shred the cabbage.
- Stir peeled and diced mango into the pico de gallo for a fresh quick salsa. Add a little Sriracha or hot sauce if desired.
- Make the nachos topping sauce by whisking the mayo, honey, and wasabi together in a small bowl. Salt to taste.
- Peel and slice the avocado.
Step 3 – Sear the Sesame Crusted Ahi Tuna
Once the other components are ready, heat a skillet to high heat and prep the tuna: Cut the ahi steak in half lengthwise to create two thin steaks. Season both sides, pour the sesame seeds out on a plate or into a shallow dish, and press both sides of each steak into the sesame seeds.
Sear the ahi steaks in sesame oil for approximately 1 minute per side. Don’t overdo it – we want a seared golden brown sesame crust on the outside, but the inside to stay raw.
Cool briefly and cut the ahi steaks into small cubes.
Step 4 – Build and Serve the Ahi Tuna Loaded Nachos
Now it’s time to assemble the Poke Nachos with Wonton Chips so we can get to digging in!
Start by piling the wonton chips on a large plate or serving platter. Top with the shredded cabbage so that all of the chips have a bit of the slaw on them.
Then sprinkle on the mango pico de gallo, followed by the ahi tuna cubes and avocado slices.
Get the Complete (Printable!) Poke Nachos Recipe Below. Enjoy!
Drizzle on with a spoon, or scoop the wasabi mayo into a squirt bottle and squirt over the ahi wonton nachos.
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. These ahi wonton nachos with spicy mayo and fresh mango pico de gallo is my new addiction. What’s yours?
Frequently Asked Questions
The different components can be made ahead and kept in separate containers in the fridge for up to 2 days. Sear and cool the ahi tuna poke, shred the cabbage, make the slaw, and mix up the wasabi mayp. 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.
But I do suggest frying the wonton chips as you plan to serve for the best taste and crisp texture.
Then just build the poke bowls when you are ready to eat.
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.
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*
Some other great topping ideas for this recipe is cucumber, radishes, jalapeños, cilantro, green onions, different spices, and you can squeeze some lime juice over it as well!
Looking for More Great Seafood Recipes? Be Sure to Also Try:
- 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)
- Baja Fish Tacos (with Slaw and Fish Taco Sauce)
- Garlic Lime Garlic Oven Baked Salmon Recipe
- Sheet Pan Low Country Boil Bake Recipe
- Creamy Seafood Chowder Recipe by Spend with Pennies
Get the Complete (Printable!) Poke Nachos Recipe Below. Enjoy!
Ahi Tuna Loaded Nachos (Poke Nachos) with Wonton Chips
Ingredients
- 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!
The best in my life !!! My husband loved it
Please check the portion listed in your nutritional information–I question whether 1 gram of this recipe–which looks very yummy–is 465 calories. How can this be, if it also has 38 grams of carbs, 29 grams of protein, and 22 grams of fat???
What I cannot tell is whether this calorie count is for 1 serving, which one might assume would be 1/8 of the total, if the recipe makes 8 servings. However, if one serving is 465 calories, that would make the total calories 3720, which still seems very high for this recipe.
I would appreciate your clarification, as I am really trying to watch my calories. (Frankly, this is more calories than I can afford, unless there is an error) Thank you.
Hi Vicki,
Sorry about that! We recently moved all our recipes to a new user-friendly format. However, when the nutritional facts were automatically recalculated, information was missing on some recipes. We are currently trying to find them all. Thanks for pointing this one out. It should now be accurate.
This look absolutely amazing, I can’t wait to try! Thank you for sharing this recipe :) YUM
I do the same thing with meals that I love from local restaurants and from meals that we had when we’ve traveled! I love to come home and re-create them!
Oh my! These nachos are out of this world! Fantastic!!!
Sommer, I think, now I will be dreaming about these nachos until I try them :) Wonton nachos is really a brilliant idea and I’m so digging for that sesame-crusted ahi tuna! yumm!
I’m not going their with the fish, but those wontons! I ALWAYS forget that I can just bake them up like that! DOH!