Tuna Poke Nachos bring together the fresh, bright flavors of classic Hawaiian poke with the crunchy, cheesy goodness of nachos. Imagine tender cubes of marinated tuna, creamy avocado, crispy wonton chips, and a drizzle of spicy mayo all piled high on a plate. It’s a wonderful mix of textures and tastes that’s both satisfying and refreshing.
I love making these nachos when I want something that feels special but doesn’t take forever to put together. The tuna is super simple to season with soy sauce, sesame oil, and a touch of ginger, and the crunchy wontons add a fun twist to the usual tortilla chips. I usually toss on a bit of fresh green onion and a sprinkle of sesame seeds for an extra pop of flavor and texture.
These nachos are my go-to for casual get-togethers or when I just want a fun snack that feels like a little celebration. Honestly, I find myself eating way more than I planned because the fresh tuna and creamy avocado are so delicious together. They’re best enjoyed right away while the chips are still crispy—trust me, you’ll want to make these again and again!
Key Ingredients & Substitutions
Sushi-grade Ahi Tuna: Fresh tuna is the star here. Always pick sashimi-grade for safety and taste. If tuna isn’t available, try salmon or cooked shrimp as alternatives—they still give that poke vibe.
Avocado: Creamy avocado adds smooth texture and richness. If you want, you can swap it for diced cucumber for a crunchier, lighter option.
Soy Sauce & Sesame Oil: These bring umami and nutty flavors. Low-sodium soy sauce works well for less salt, and toasted sesame oil boosts aroma. If allergic to soy, coconut aminos is a tasty substitute.
Tortilla Chips: Classic crunchy base. You can use wonton chips too, which offer a lighter, crispier texture like in some poke bowls.
Spicy Mayo: Simple mix of mayo and sriracha adds creaminess and heat. For a lighter version, try Greek yogurt or omit altogether to keep it fresh.
How Do You Keep the Chips Crispy When Adding Wet Ingredients?
Keeping chips from getting soggy can be tricky since poke is moist. Here’s how I handle it:
- Serve immediately after assembling. The longer chips sit, the more they soften.
- Layer carefully: spread chips first, then add poke, followed by avocado and sauces on top. This prevents chips from sitting in too much moisture.
- If prepping ahead, keep the poke, avocado, and sauces separate and add them just before serving.
This way, you get the best crunch alongside fresh poke without the chips turning limp too fast!
Equipment You’ll Need
- Mixing bowls – for whisking the marinade and preparing the avocado and spicy mayo. I like using glass bowls because they’re easy to clean and see through.
- Small whisk or spoon – helps you mix the marinade and spicy mayo smoothly. A whisk makes it quicker and easier.
- Sharp knife – essential for dicing the tuna and avocado evenly. A sharp blade saves time and keeps things safe.
- Serving platter or large plate – perfect for spreading out the chips and layering the toppings. I prefer wide plates to keep everything visible and easy to dish out.
Flavor Variations & Add-Ins
- Swap tuna for cooked shrimp or diced cooked chicken for a different protein. Both are great and still keep the dish light and flavorful.
- Add diced cucumber or radish for extra crunch and freshness. These also make the dish more colorful and vibrant.
- Drizzle with unagi sauce or teriyaki for a sweeter, richer flavor. I like this for a more decadent twist.
- Sprinkle with chopped jalapeños or drizzle some hot sauce if you want more heat. It’s perfect for spice lovers.
Tuna Poke Nachos
Ingredients You’ll Need:
For The Poke:
- 1/2 lb sushi-grade ahi tuna, diced into small cubes
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 1/2 tsp grated fresh ginger
- 1/2 tsp honey or agave syrup
For The Toppings:
- 1 avocado, diced or mashed
- 1/2 lime, juiced
- 1 package tortilla chips (about 8 oz)
- 2 tbsp mayonnaise
- 1 tsp sriracha (adjust to taste)
- 2 green onions, thinly sliced
- 1 tbsp sesame seeds
- Fresh cilantro, chopped (for garnish)
- Sea salt, to taste
- Optional: unagi sauce (eel sauce) or teriyaki sauce for drizzling
How Much Time Will You Need?
This recipe takes about 20-25 minutes from start to finish. You’ll spend 10-15 minutes marinating the tuna, prepping toppings, and assembling the nachos. Because these are best eaten immediately, you don’t need any extra cooking or chilling time.
Step-by-Step Instructions:
1. Marinate the Tuna:
In a medium bowl, whisk together soy sauce, sesame oil, rice vinegar, grated ginger, and honey until well mixed. Add the diced tuna and gently toss to coat. Let it sit for 10-15 minutes to soak up the flavors while you get other ingredients ready.
2. Prepare the Avocado and Spicy Mayo:
In a small bowl, mash or dice the avocado. Add lime juice and a little sea salt, then stir gently to combine. In a separate small bowl, mix the mayonnaise and sriracha until smooth to make a spicy mayo sauce.
3. Assemble Your Nachos:
Spread tortilla chips evenly on a large serving plate. Spoon the marinated tuna over the chips, spreading it around to cover most chips. Add dollops or gentle drizzles of the avocado mixture on top.
4. Add Sauces and Garnishes:
Drizzle the spicy mayo evenly over the nachos. If you like, add a drizzle of unagi or teriyaki sauce for extra flavor. Sprinkle sliced green onions, sesame seeds, and chopped cilantro all over to finish your dish.
5. Serve and Enjoy:
Serve immediately to keep the chips crunchy alongside the fresh poke and creamy avocado. Dig in and enjoy this fun, fresh twist on traditional nachos!
Can I Use Frozen Tuna for Tuna Poke Nachos?
Yes! Just be sure to fully thaw the tuna in the fridge overnight before dicing. Pat it dry with paper towels to remove excess moisture, which helps keep the chips from getting soggy.
How Can I Make This Recipe Ahead of Time?
You can prepare the poke marinade and dice the tuna a few hours in advance and keep it covered in the fridge. Wait to assemble the nachos until just before serving to keep the chips crispy.
What’s the Best Way to Store Leftovers?
If you have leftovers, store the poke and avocado separately from the chips in airtight containers in the fridge. The chips will lose their crunch if stored together with wet ingredients.
Can I Substitute the Chips with Something Else?
Absolutely! Wonton or plantain chips work great and add a different texture. Just choose a sturdy chip that can hold up under the moist poke and sauces.