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Poke Nachos With Spicy Tuna

Course Appetizer, Dinner
Prep Time 25 minutes
Cook Time 20 minutes
Servings 4

Ingredients

**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

Instructions

**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!