Tuna Poke Wonton Nachos

Video

Recipe

Why You’ll Love This Recipe

If you love fresh, vibrant flavours with a satisfying crunch, these Tuna Poke Wonton Nachos are a must-try. Instead of traditional corn chips, I use crispy fried wonton wrappers, which make the dish lighter and crispier. They provide the perfect delicate crunch while letting the fresh tuna shine.

What is Poke?

Poke (pronounced poh-kay) is a traditional Hawaiian dish made from diced raw fish, often seasoned with soy sauce, sesame oil, and other fresh ingredients. It’s like sushi in a bowl—fresh, vibrant, and packed with

umami

. While poke bowls are hugely popular, this recipe turns poke into a fun and crispy nacho dish!

How to Buy Sashimi-Grade Tuna

Buying sashimi-grade tuna is important for this dish, and you’ll want to get the freshest fish possible. Look for deep red, glossy tuna from a trusted fishmonger, and ask if it’s been properly handled for raw consumption. If in doubt, you can always opt for frozen sushi-grade tuna and defrost it safely in the fridge overnight.

Cooking Tips

Best Fresh:

Since this dish contains raw tuna, it’s best served immediately after preparing.

Tuna Storage:

If prepping in advance, marinate the tuna no more than 30 minutes before serving to keep it fresh and firm.

Crispy Wontons:

Fry the wontons ahead of time and store them in an airtight container for up to 2 days to keep them crispy.

What You Need

Sashimi-grade tuna

Wonton wrappers

Chilli crisp oil

Soy sauce

Lime juice

Avocado

Spring onion & coriander

Jalapeños

Black sesame seeds

Kewpie mayonnaise

Sriracha

Steps

Heat oil in

a wok

or deep pan (about 1/3 full). Cut the wonton wrappers in half diagonally, then separate them with your fingers before frying. Carefully add to the hot oil and cook until golden and crisp (about 2-3 minutes). Drain on a rack set over a tray.

In a mixing bowl, combine the diced tuna,

chilli crisp oil

, soy sauce, and lime juice. Toss gently to coat the tuna evenly. Set aside.

In a small bowl, whisk together the Kewpie mayonnaise,

Sriracha

, chilli powder (if using), and lime juice until smooth. Adjust spice level to taste.

Place the crispy wontons in bowls or on a serving platter. Top with the marinated tuna. Drizzle generously with spicy mayo. Scatter over the diced avocado, sliced spring onion, coriander, and jalapeños. Sprinkle with black sesame seeds.

Serve immediately with extra lime wedges for squeezing over the top. These are best eaten fresh while the wontons are crispy and the tuna is at its peak freshness!

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Tuna Poke Wonton Nachos

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PREP TIME

15 minutes

COOK TIME

5 minutes

SERVES

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Ingredients

200g sashimi-grade tuna, diced

1 tbsp Marion’s Kitchen Chilli Crisp Oil

1/2 tbsp soy sauce

1 tbsp lime juice (about half a lime)

125g wonton wrappers

Vegetable oil, for deep frying

Diced avocado, to serve

Finely sliced spring onion and coriander, to serve

Sliced jalapeños, to serve

Black sesame seeds, to serve

2 lime wedges, to serve

Spicy Mayo

1/3 cup Kewpie mayonnaise

1-2 tbsp Thai sriracha

(or your choice of hot sauce)

1 tsp chilli powder (optional)

1 tbsp lime juice (about half a lime)

Instructions

Step 1: Fry the Wonton Chips

Heat oil in

a wok

Step 2: Make the Poke

In a mixing bowl, combine the diced tuna,

chilli crisp oil

, soy sauce, and lime juice. Toss gently to coat the tuna evenly. Set aside.

Step 3: Mix the Spicy Mayo

In a small bowl, whisk together the Kewpie mayonnaise,

Sriracha

, chilli powder (if using), and lime juice until smooth. Adjust spice level to taste.

Step 4: Assemble the Nachos

Step 5: Serve and Enjoy

Serve immediately with extra lime wedges for squeezing over the top. These are best eaten fresh while the wontons are crispy and the tuna is at its peak freshness!