Tuna Poke Nachos

These Tuna Poke Nachos are fresh, crunchy, and packed with bold flavor. Made with crispy wonton chips, fresh tuna poke, and flavorful toppings, they’re a fun appetizer perfect for entertaining or sushi lovers.

Prep Time20

Cook Time12

Total Time32

Course: Appetizer

Cuisine: Asian Inspired

Keyword: Tuna Poke Nachos

Servings:

Calories: 493kcal

Author: Sharon Farnell

Equipment

Food Processor
baking sheets

Ingredients

Tuna Poke* (See link in instructions below for recipe)

Wonton Chips

1 14 oz package wonton wrappers sliced in half on a diagonal
2 tablespoon avocado or canola oil
salt and fresh ground black pepper, to taste
the zest of 1 lime

Sriracha Mayo

½ cup mayonaise
1 tablespoon sriracha hot sauce
1 tablespoon rice vinegar
½ teaspoon honey

Crab Salad

¼ cup Sriracha Mayo (reserve other Ralf for serving)
8 oz leg style imitation crabmeat
1 tablespoon fresh cilantro leaves, chopped
½ teaspoon sesame seeds

Nacho Garnishes

lime wedges
1 sliced or cubed avocado
1 small jalapeño, thinly sliced
sesame seeds
2 scallions, thinly sliced
fresh cilantro leaves

Instructions

Prepare the Poke recipe, and set in the fridge while you prepare the remaining nacho ingredients.

Make the wonton chips:

Preheat the oven to 425 degrees, and line 2 large baking sheets with parchment paper.
In a large bowl, toss the cut wontons in salt, pepper, oil and lime zest.
Lay wontons evenly on 2 sheet in an even layer, and bake 10-12 minutes (flipping halfway through with a spatula) until crisp.
Once crisp, remove from oven, and transfer all chips to one baking sheet.

Making the sriracha mayo and crab salad:

Make the sriracha mayo by whisking all ingredients together well,
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.
Add the imitation crab to a food processor, and pulse until shredded, but not finely shredded.
Transfer to the bowl with half the mayo, and add the cilantro and sesame seeds, Toss to combine.

Assemble the nachos:

Layer the crab salad and poke evenly over the slightly cooled wonton chips.
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.

Nutrition