Tuna Poke Nachos
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These easy and delicious Tuna Poke Nachos are a restaurant-quality appetizer you can whip up easily in your own kitchen! With crisp, baked wonton chips, tuna poke, spicy crab salad, creamy avocado and tangy sriracha mayo- these nachos won’t last long!JUMP TO RECIPE
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What’s better than delicious tuna poke? Tuna poke NACHOS. Who can resist a huge sheet pan full of delicious, sushi-inspired wonton nachos with creamy crab salad, fresh veg and fresh ahi tuna? Not this girl. This recipe will transport you to your favorite sushi restaurant by way of your own kitchen in no time. If you’re a fan of tuna pizza, spicy crab rolls or spicy tuna- these nachos are for you.
Looking for more fun recipe ideas?
Why not try my Corn, Squash and Goat Cheese Pizza, Pimento Cheese, Tomato and Cheddar Galette with Everything Bagel Crust, Juicy Pesto Chicken Burgers, or Kimchi Shrimp Cocktail!
It all starts with a great tuna poke recipe
The ahi tuna poke is the clear star of the show in this recipe, and, fittingly- that’s the first item you will prepare when making these nachos. It’s not at all intimidating, and super easy to prepare. Once it’s ready, it will chill in the fridge for about 30 minutes, which leaves plenty of time to prep the other nacho ingredients.
Baking the wonton chips
I like to bake my wonton chips, rather than fry them. While there’s no denying fried wontons are AMAZING, they are also a bit on the unhealthy side. The other reason? No frying mess and easy cleanup. A win win if you ask me.
The wonton chips are baked at 425 degrees for 10-12 minutes, flipping halfway through, and that’s all it takes! Just be sure the leave plenty of space so they aren’t too overcrowded, to ensure they all crisp up nicely.
Sheet pan nachos for the win
Ad while we’re singing the praised of baking the wonton chips rather than frying them, let’s take a minute to give props where they are due. Sheet pan nachos are superior to layered nachos. Yes, I said it. EVERYBODY gets a loaded chip.
Building the perfect poke nachos
While those chips are baking, you’ll whip up a quick sriracha mayo, crab salad, and chop up all the veg for the nachos. Love it when a plan comes together? Well you’re about to be very pleased, because once all the chopping and chip baking is done, it’s time to LOAD THESE BAD BOYS UP.
Start by layering the crab salad and poke, and then artfully (or not) layer your avocados, jalapeños, scallions, sesame seeds and cilantro. Finish with a big hit of the sriracha mayo, and it’s time to eat! nI’m a big fan of a family style dive-in.
Customizing the poke nachos to your tastes
Are you one of those people who thinks cilantro tastes like soap, or do you despise scallions? Feel free to leave them out. The beauty of nachos is building flavor. And lucky for you, there’s a ton of flavor happening here, so you really won’t miss the cilantro or scallions should you choose to omit them. To me, cilantro is delightful, so I add plenty.
Some other great add-ons are wasabi mayo or sweet chili sauce. Both add a fun pop of flavor to the nachos which I love!
Tuna Poke Nachos
- Food Processor
- baking sheets
- Tuna Poke* (See link in instructions below for recipe)
- 1 14 oz package wonton wrappers, sliced in half on a diagonal
- 2 tbsp avocado or canola oil
- salt and fresh ground black pepper, to taste
- the zest of 1 lime
- 1/2 cup mayonaise
- 1 tbsp sriracha hot sauce
- 1 tbsp rice vinegar
- 1/2 tsp honey
- 1/4 cup Sriracha Mayo (reserve other Ralf for serving)
- 8 oz leg style imitation crabmeat
- 1 tbsp fresh cilantro leaves, chopped
- 1/2 tsp sesame seeds
- lime wedges
- 1 sliced or cubed avocado
- 1 small jalapeño, thinly sliced
- sesame seeds
- 2 scallions, thinly sliced
- fresh cilantro leaves
- Prepare the Poke recipe, and set in the fridge while you prepare the remaining nacho ingredients. Make the wonton chips: 1. Preheat the oven to 425 degrees, and line 2 large baking sheets with parchment paper. 2. In a large bowl, toss the cut wontons in salt, pepper, oil and lime zest. 3. Lay wontons evenly on 2 sheet in an even layer, and bake 10-12 minutes (flipping halfway through with a spatula) until crisp. 4. Once crisp, remove from oven, and transfer all chips to one baking sheet. Making the sriracha mayo and crab salad: 1. Make the sriracha mayo by whisking all ingredients together well, 2. Add half of the sriracha mayo to.a medium mixing bowl and transfer the rest to the refrigerator with the poke until ready to serve. 3. Add the imitation crab to a food processor, and pulse until shredded, but not finely shredded. 4. Transfer to the bowl with half the mayo, and add the cilantro and sesame seeds, Toss to combine. Assemble the nachos: 1. Layer the crab salad and poke evenly over the slightly cooled wonton chips. 2. Drizzle with reserved sriracha mayo and garnish with lime wedges, sliced or cubed avocado, sliced fresh jalapeños, sesame seeds, thinly sliced scallion and fresh cilantro leaves Serve immediately. Yes tif eaten within 1-2 hours. Leftovers not recommended.
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[…] Serve it up with crisp wonton chips, in a poke bowl with some sushi rice, or in tuna nachos! […]