Description
These Poke Nachos with Spicy Tuna combine the fresh, vibrant flavors of Hawaiian poke with the satisfying crunch of tortilla chips. Featuring sushi-grade tuna marinated in a creamy, spicy mayo and soy sauce, layered over crispy chips and topped with avocado, green onions, cilantro, and sesame seeds, this quick and easy appetizer is perfect for sharing or a light meal.
Ingredients
Scale
Main Ingredients
- 6 oz sushi-grade tuna, diced into small uniform cubes
- 3 cups sturdy plain tortilla chips
- 1 ripe avocado, diced
- 2 green onions, thinly sliced
- 1 tbsp sesame seeds
- 1–2 tsp soy sauce or tamari (for umami and drizzling)
- 1–2 tbsp chopped fresh cilantro (optional)
Spicy Mayo Sauce
- 1/4 cup mayonnaise
- 1–2 tbsp Sriracha sauce (adjust to taste)
Instructions
- Prepare the Spicy Tuna: Dice the sushi-grade tuna into small, uniform cubes. In a bowl, mix the tuna gently with the spicy mayo (a combination of mayonnaise and Sriracha sauce), a splash of soy sauce, and sesame seeds. Stir carefully to coat the fish evenly, making sure not to break up the delicate pieces. Set aside to marinate briefly so the flavors meld.
- Arrange the Base: Spread a generous layer of sturdy plain tortilla chips evenly on a large serving platter or tray. Avoid too much overlapping to keep the chips crisp and easy to grab while eating.
- Add Fresh Toppings: Evenly distribute the diced ripe avocado, thinly sliced green onions, and chopped fresh cilantro (if using) over the tortilla chips to add freshness, texture, and color to the dish.
- Spoon on the Spicy Tuna: Carefully dollop the marinated spicy tuna mixture evenly across the chips, ensuring each chip or cluster can hold some creamy and spicy topping for maximum flavor in every bite.
- Final Touches: Garnish with additional sesame seeds and drizzle a little more soy sauce or extra spicy mayo over the top if desired. Serve immediately to maintain the crispiness of the chips and the bright, fresh flavors of the toppings.
Notes
- Use sushi-grade tuna for the best flavor and safety when serving raw fish.
- Adjust the amount of Sriracha in the spicy mayo to control the heat level.
- Serve immediately after assembling to prevent tortilla chips from becoming soggy.
- Substitute tamari for soy sauce to make it gluten-free.
- Optional cilantro can be omitted to suit different taste preferences.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Hawaiian Fusion
