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Spicy Ahi
Poke Nachos

Spicy Ahi Poke Nachos are a Hawaii-style appetizer made with crispy wonton chips, fresh ahi tuna, spicy mayo, chili sauce, green onions, cilantro, and sesame seeds. The wonton chips give you that light, crispy crunch, while the spicy ahi poke brings a fresh, creamy, slightly spicy flavor that works perfectly as a shareable snack.

This is a great dish for parties, BBQs, game day, small gatherings, or anytime you want something fun and different to put on the table. It has the same easy-to-share feel as regular nachos, but with a fresh Hawaii-style poke twist.

WATCH IT IN ACTION

See how we make this perfect BBQ appetizer

Spicy Ahi Poke Nachos

Spicy Ahi Poke Nachos are made with crispy wonton chips, fresh ahi tuna tossed in a spicy mayo marinade, and finished with separate drizzles of mayonnaise and chili sauce for extra flavor and color. It’s a Hawaii-style snack with a nachos twist — crispy, fresh, spicy, creamy, and perfect for sharing.
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Prep Time 20 minutes
Cook Time 10 minutes
Servings: 2 -4 people
Course: Appetizer, Side Dish, Snack
Cuisine: Hawaiian, Japanese
Ingredients Method Notes

Ingredients
  

Spicy Ahi Poke
  • 300 g fresh sushi-grade ahi tuna diced
  • 30 ml mayonnaise
  • 15 ml chili sauce or sriracha
  • 15 –30 ml shoyu / soy sauce
  • 5 ml sesame oil
  • 3 g toasted sesame seeds
  • 10 g green onion sliced
Wonton Chips
  • 20 –30 wonton wrappers about 120–180 g
  • Oil for frying or brushing
  • Salt to taste
Toppings
  • 15 –30 ml mayonnaise
  • 15 –30 ml chili sauce or sriracha
  • 10 g green onion sliced
  • 5 g cilantro
  • 3 g sesame seeds
  • See notes for optional topping ideas

Method
 

Make the Spicy Ahi Poke
  1. Dice the ahi tuna into small cubes.
  2. In a bowl, gently mix the tuna with mayonnaise, chili sauce, shoyu, sesame oil, sesame seeds, and green onion.
  3. Mix just enough to coat the fish evenly. Cover and keep cold in the refrigerator while you make the wonton chips.
  4. Let the poke marinate for about 10–20 minutes. Don’t marinate it too long, because the texture of the fish can start to change.
Make the Wonton Chips
  1. Cut the wonton wrappers into triangles.
  2. For frying: heat oil in a pan over medium heat. Fry the wonton wrappers in batches until golden and crispy. Remove and drain on paper towels. Season lightly with salt while hot.
  3. For baking: lightly brush or spray the wonton wrappers with oil. Bake at 180°C until golden and crisp, about 5–8 minutes, depending on your oven.
  4. Let the chips cool slightly before adding the poke.
Build the Poke Nachos
  1. Place the crispy wonton chips on a serving plate.
  2. Spoon the chilled spicy ahi poke over the top.
  3. Drizzle the mayonnaise and chili sauce separately over the nachos for contrast and extra flavor.
  4. Finish with green onion, cilantro, and sesame seeds.
  5. Serve right away while the wonton chips are still crispy.

Notes

Use fresh sushi-grade tuna from a trusted source since the fish is served raw.
For best flavor, make the spicy ahi poke first and let it chill for 10–20 minutes while you prepare the wonton chips.
Do not marinate the poke too long. Keep it cold and serve it fresh.
Wonton chips are lighter and crispier than tortilla chips, which makes them a good match for fresh poke.
Drizzling the mayonnaise and chili sauce separately on top gives the dish a cleaner red-and-white finish and a better visual contrast.
Optional toppings that work well: avocado, furikake, jalapeño, fresh chili, tobiko, masago, crispy garlic, or extra sesame seeds.
For parties, keep the wonton chips and poke separate until right before serving so the chips stay crispy.

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