Nachos meet poke in the most delicious way possible. Crispy golden wonton chips piled high with marinated sashimi tuna, creamy avocado, spicy mayo, and eel sauce. This is the appetizer that disappears first at every gathering — make extra.
Ingredients
- 2 lb sashimi grade tuna (poke marinated, see Poke Tuna recipe)
- 1 bag wonton wrappers, cut into triangles and fried or baked
- 1 avocado, diced
- ½ cup spicy mayo (mayo + sriracha to taste)
- ¼ cup eel sauce or teriyaki glaze
- 2 green onions, thinly sliced
- 1 tbsp sesame seeds
- ½ cup edamame, shelled
- ¼ cup cucumber, diced small
- Pickled ginger, for garnish
- Sriracha, to taste
- Seaweed salad, for topping
Directions
- 1
Prepare the poke tuna marinade ahead of time (see Poke Tuna recipe) and let marinate at least 30 minutes.
- 2
Cut wonton wrappers into triangles. Fry in oil at 350°F for 1–2 minutes until golden and crispy, or brush with oil and bake at 375°F for 8–10 minutes.
- 3
Drain fried wontons on paper towels and season lightly with salt.
- 4
Arrange wonton chips in a single layer on a large platter or sheet pan.
- 5
Top chips with marinated poke tuna, diced avocado, edamame, cucumber, and seaweed salad.
- 6
Drizzle generously with spicy mayo and eel sauce.
- 7
Garnish with green onions, sesame seeds, pickled ginger, and a drizzle of sriracha.
- 8
Serve immediately so the chips stay crispy.
Tips & Variations
- ✦Bake the wonton chips up to a day ahead and store in an airtight container to save time.
- ✦Assemble right before serving — the chips soften quickly once topped.
- ✦Swap tuna for salmon or a mix of both for a fun variation.