Ahi Tuna Nachos with Wonton Chips
The sunnnnn is out in Washington, and for early April it feels like a breath of fresh air for us. Anytime it’s sunny I feel the need to make the freshest and brightest meals for dinner just to give me that summertime feeling. Ahi tuna nachos are exactly that. They remind me of being in Hawaii, aka beach, aka summer vibes. When I was in Oahu a couple years ago I think we ordered a variation of either Ahi Nachos or Ahi Poke every. single. day.
These take maybe 20 minutes to throw together, require very little cooking (just the wonton chips crisped in the oven, and becomes the freshest and tastiest sunny weeknight dinner ever.
Why you’ll love these ahi tuna nachos
- Ready in under 30 minutes
- Perfect for hosting or a light dinner
- That crispy + fresh + spicy combo is unreal
- Feels restaurant-quality without the effort
Ingredients you’ll need
For the tuna
- Sushi-grade ahi tuna, diced
- Soy sauce
- Sesame oil
- Rice vinegar
- Sriracha
- Sesame seeds
For the wonton chips
- Wonton wrappers
- Neutral oil (for frying or baking)
- Salt
Toppings
- Avocado, diced or sliced
- Serrano, thinly sliced
- Jalapeño, thinly sliced
- Green onion
- Sesame seeds
Sauces
- Spicy mayo (mayo + sriracha + splash of rice vinegar)
- Ponzu
How to make ahi tuna nachos
1. Make the crispy wonton chips
Cut wonton wrappers into triangles. Fry in oil at about 350°F for 1–2 minutes until golden and crispy. Remove and immediately sprinkle with salt.
If you don’t want to fry, you can bake them at 375°F for 8–10 minutes — just spray lightly with oil first.
2. Prep the tuna
In a bowl, gently toss your diced ahi tuna with soy sauce, sesame oil, a splash of rice vinegar, sriracha and sesame seeds.
You don’t need a ton of sauce here — just enough to lightly coat and enhance the flavor without overpowering the tuna.
3. Build your nachos
Spread your wonton chips out on a platter. Spoon the tuna over the top, then layer on avocado, serrano, jalapeño, and cilantro.
4. Add sauces and finish
Drizzle generously with spicy mayo and eel sauce. Finish with green onion and sesame seeds.
Serve immediately while the chips are still crispy.
Notes & tips
- Use sushi-grade tuna only since this is served raw
- Assemble right before serving so the chips don’t get soggy
- Want extra crunch? Add crispy onions or tempura flakes
- A light drizzle of buldak sauce on top is SO good if you like heat
Ahi Tuna Nachos
Ingredients
Tuna
- 8 oz sushi-grade ahi tuna, diced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp sriracha
- 1 tsp rice wine vinegar
- shake of sesame seeds
Wonton Chips
- 14-18 wonton chips cut into triangles
- oil for spraying
- flaky salt
Toppings
- 1/2 avocado diced
- 1 serrano pepper thinly sliced
- 1 jalapeno thinly sliced
- 2 green onions sliced
- cilantro
- sesame seeds
- sriracha mayo
- ponzu sauce
Instructions
- Cut wonton wrappers into triangles and fry at 350°F until golden and crispy. Remove and salt immediately.
- In a bowl, gently toss diced ahi tuna with soy sauce, sesame oil, rice vinegar, sriracha and sesame seeds.
- Arrange wonton chips on a serving platter.
- Spoon tuna evenly over chips.
- Top with avocado, serrano, jalapeño, and cilantro.
- Drizzle sriracha mayo over nachos along with a splash of ponzu sauce.
- Finish with green onion and sesame seeds and serve immediately.