Description
These Poke Nachos with Spicy Tuna combine the fresh, vibrant flavors of traditional Hawaiian poke with the fun, crunchy texture of tortilla chips. Featuring sushi-grade tuna tossed in a spicy mayo blend and topped with avocado, green onions, and sesame seeds, this quick and easy appetizer or snack is perfect for gatherings or a light meal.
Ingredients
Scale
Spicy Tuna Mixture
- 6 oz sushi-grade tuna, diced into small uniform cubes
- 1/4 cup mayonnaise
- 1-2 tbsp Sriracha sauce (adjust to taste)
- 1-2 tsp soy sauce or tamari
- 1 tbsp sesame seeds
Base and Toppings
- 3 cups sturdy plain tortilla chips
- 1 ripe avocado, diced
- 2 green onions, thinly sliced
- 1-2 tbsp chopped fresh cilantro (optional)
- Additional sesame seeds for garnish
- Extra soy sauce or spicy mayo for drizzling (optional)
Instructions
- Prepare the Spicy Tuna: Dice sushi-grade tuna into small, uniform cubes. In a bowl, combine the mayonnaise and Sriracha sauce to create a spicy mayo. Add the diced tuna, a splash of soy sauce, and sesame seeds to the bowl. Gently stir to coat the tuna evenly without breaking up the cubes. Set aside to marinate briefly, allowing flavors to meld.
- Arrange the Base: Spread a generous layer of sturdy plain tortilla chips evenly on a large serving platter or tray. Avoid too much overlap so the nachos remain easy to snack on with good chip coverage.
- Add Fresh Toppings: Evenly distribute diced avocado, thinly sliced green onions, and chopped fresh cilantro (if using) over the tortilla chips to add freshness, color, and texture to the dish.
- Spoon on the Spicy Tuna: Carefully dollop the spicy tuna mixture evenly across the chips, making sure each chip has some of the creamy, spicy topping for balanced flavor in every bite.
- Final Touches: Garnish the nachos with additional sesame seeds and, if desired, drizzle some extra soy sauce or spicy mayo over the top for added flavor. Serve immediately to preserve the crispiness of the chips and the freshness of the toppings.
Notes
- Use sushi-grade tuna to ensure freshness and safety since the fish is served raw.
- Adjust the amount of Sriracha in the spicy mayo to control heat level according to preference.
- Serve immediately after assembling to maintain chip crispiness, as toppings can cause sogginess.
- For a gluten-free option, ensure soy sauce is tamari or a gluten-free variety.
- The recipe can be doubled or halved easily depending on serving needs.
