Poke Nachos with Ahi Tuna
I know you're going to love this poke nachos recipe, loaded with marinated yellowfin tuna, crispy wontons, seaweed salad, creamy avocado, and cucumber, and drizzled with eel sauce and a creamy sriracha aioli. It's the perfect combination of salty, sweet, spicy, and sour--everything you need to satisfy your taste buds.
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Servings: 4
Equipment
- measuring spoons
- dry measuring cups
- mixing bowl set
- Dutch oven
- metal tongs
- candy thermometer
- whisk
Ingredients
- 1 pound sashimi grade ahi tuna
- 3 tablespoon soy sauce
- 2 tablespoon light brown sugar
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 2 green onions, thinly sliced
- ½ cup mayonnaise
- 1 ½ tablespoon sriracha
- ½ (12-ounce) package wonton wrappers, cut diagonally into triangles
- Vegetable oil for frying
- Kosher salt
- Additional toppings: diced cucumber, diced avocado, seaweed salad, eel sauce, more green onions for garnish
Instructions
- Trim the tuna and dice into equal pieces.
- Whisk together the soy sauce, brown sugar, sesame oil, vinegar, garlic, ginger, and green onion in a bowl. Add the tuna and toss to coat. Cover and refrigerate for at least 30 minutes.
- While the tuna marinates, make the sriracha aioli: Whisk together the mayonnaise and sriracha in a small bowl.
- Make the crispy wonton chips: Pour oil to a depth of 1 inch in a Dutch oven and heat to 325°F. Add the wontons, a few at a time, and fry in batches about 30 seconds on each side or until golden brown. Drain on paper towels and sprinkle with salt while still hot.
- To serve, arrange the wonton chips on a serving platter. Top with the ahi poke, cucumber, avocado, and seaweed salad. Drizzle with the spicy mayo and eel sauce. Garnish with more green onions, if desired. Serve immediately.