Poke Nachos With Spicy Tuna
Posted on September 7, 2025
Poke Nachos With Spicy Tuna
**For the Spicy Tuna:**
- 1 pound of ahi tuna (chopped into small pieces)
- 2 tablespoons of sriracha sauce (adjust to taste)
- 2 tablespoons of low-sodium soy sauce
- 2 teaspoons of sesame oil
- Juice of half a lime
**For the Sriracha Mayo:**
- 1/2 cup of kewpie mayonnaise
- 1 to 2 tablespoons of sriracha sauce
- 1/2 to 1 teaspoon of red pepper flakes
- 1/4 teaspoon of sesame oil
- 1/2 teaspoon of sugar
- 1 teaspoon of lemon juice
**For the Wonton Chips:**
- Egg roll wrappers or wonton wrappers
- Vegetable oil (for frying)
- Optional: sea salt
**For Assembly:**
- Avocado
- Sesame seeds
- Unagi sauce
- Cilantro
- Jalapenos (for extra spice)
- Green onions
**Making the Spicy Tuna:**
- In a bowl, mix the diced tuna with sriracha sauce, soy sauce, sesame oil, and lime juice.
**Making the Spicy Mayo:**
- Combine mayo, sriracha sauce, red pepper flakes, sesame oil, sugar, and lemon juice in a small bowl until smooth and creamy. Set aside.
**Frying the Chips:**
- Heat vegetable oil in a deep pan (1 to 2 inches deep) until it reaches 325°F to 350°F.
- While the oil heats up, cut the egg roll or wonton wrappers into triangles resembling tortilla chips.
- Fry the wonton triangles in batches until golden and bubbly. Drain them on a wire rack.
- Optionally, sprinkle sea salt on the wonton chips.
**Assembly:**
- Arrange the chips on a bowl or tray.
- Top with tuna, spicy mayo, unagi sauce, avocado, cilantro, sesame seeds, green onions, and jalapenos.
- Enjoy your homemade poke nachos!
