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A close-up of vibrant tuna poke nachos on a white plate, loaded with diced tuna, avocado, red onion, green onions, sauce, and sesame seeds.
Reda

Spicy Ahi Tuna Poke Nachos with Wasabi Crema

A vibrant and fresh take on nachos, featuring crisp wonton chips piled high with marinated sushi-grade ahi tuna, creamy avocado, and a zesty wasabi crema. Perfect as an appetizer or a light meal.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Asian-American, Fusion, Hawaiian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Wonton Chips
  • 1 package square wonton wrappers 12 oz, cut into triangles
  • 2 tbsp neutral oil for brushing or frying
  • pinch salt
For the Spicy Ahi Tuna Poke
  • 1 lb sushi-grade ahi tuna diced into 1/2-inch cubes
  • 3 tbsp soy sauce low sodium preferred
  • 1 tbsp sesame oil toasted
  • 1 tbsp rice vinegar unseasoned
  • 1 tsp sriracha or to taste
  • 1/2 tsp fresh ginger grated
  • 1/4 cup green onions thinly sliced, white and light green parts
  • 1/4 cup sweet onion finely diced (e.g., Maui or Vidalia)
  • 1 tsp sesame seeds toasted
For the Wasabi Crema
  • 1/2 cup sour cream
  • 1 tbsp mayonnaise
  • 1-2 tsp wasabi paste to taste
  • 1 tsp lime juice freshly squeezed
  • pinch salt
For Assembly and Garnish
  • 2 ripe avocados diced
  • 1/4 cup pickled ginger thinly sliced, for garnish
  • 1/4 cup cilantro fresh, chopped, for garnish
  • 1/4 cup green onions thinly sliced, dark green parts, for garnish
  • 1 tsp black sesame seeds for garnish (optional)

Equipment

  • Large Mixing Bowl
  • Small mixing bowl
  • Air Fryer (optional)
  • Sheet pan (if baking wontons)
  • Sharp knife
  • Cutting board
  • Whisk
  • Serving Platter

Method
 

Prepare the Wonton Chips
  1. Preheat air fryer to 350°F (175°C). Cut wonton wrappers into triangles. Lightly brush or spray wonton triangles with neutral oil and sprinkle with a pinch of salt. Working in batches, arrange a single layer of wonton triangles in the air fryer basket. Air fry for 3-5 minutes, flipping halfway, until golden brown and crispy. Repeat with remaining wontons. Set aside. (Alternatively, deep fry wontons in 350°F oil for 30-60 seconds until golden, or bake at 375°F for 5-7 minutes).
Prepare the Wasabi Crema
  1. In a small bowl, whisk together sour cream, mayonnaise, wasabi paste (start with 1 tsp and add more if desired), lime juice, and a pinch of salt until smooth. Taste and adjust seasoning as needed. Cover and refrigerate until ready to use.
Prepare the Spicy Ahi Tuna Poke
  1. In a large mixing bowl, combine the diced sushi-grade ahi tuna, soy sauce, toasted sesame oil, rice vinegar, sriracha, grated fresh ginger, thinly sliced green onions (white and light green parts), finely diced sweet onion, and toasted sesame seeds. Gently toss to combine, ensuring all tuna is coated. Let marinate for 5-10 minutes while you prepare other components.
Assemble the Nachos
  1. On a large platter or individual plates, arrange the crispy wonton chips in a single layer.
  2. Spoon the marinated spicy ahi tuna poke evenly over the wonton chips.
  3. Scatter the diced ripe avocado over the tuna. Drizzle generously with the prepared wasabi crema.
  4. Garnish with additional thinly sliced pickled ginger, fresh chopped cilantro, sliced green onions (dark green parts), and a sprinkle of black sesame seeds (if using).
  5. Serve the tuna poke nachos immediately to enjoy the crispness of the wonton chips.

Notes

For best results, use only sushi-grade tuna from a reputable source. The wonton chips can be made ahead of time and stored in an airtight container at room temperature for up to 2 days. Re-crisp in the air fryer or oven if needed. Adjust the spice level of the tuna poke and wasabi crema to your preference by adding more or less sriracha and wasabi. This recipe is best enjoyed fresh; the wonton chips can get soggy if left too long after assembly.