Name: Wonton Nachos with Ahi Tuna Poke and Spicy Mayo Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian Fusion
Ingredients: ½ lb sushi grade ahi tuna; 2 tbsp black and white sesame seeds; 2 tbsp extra-virgin olive oil; 2 tbsp light soy sauce; 25 wonton wrappers (cut in half diagonally); Extra light olive oil or vegetable oil (as needed, for frying); 3 tbsp Kewpie Japanese mayonnaise (or substitute regular mayonnaise); 1 tsp sriracha (optional for spice); ¼ lime (juiced); 1 medium avocado (peeled, seeded, and diced); 2 tbsp cilantro (chopped); 2 tbsp green onion (thinly sliced); ½ medium jalapeño (thinly sliced); 1 tsp black and white sesame seeds (for garnish)

Description

These Easy Wonton Nachos feature crispy wonton chips topped with seared sushi-grade ahi tuna poke, creamy avocado, and a spicy mayo drizzle. This delicious appetizer combines Asian-inspired flavors with a fun, shareable presentation perfect for parties or a light meal.

Ingredients

Scale

Ahi Tuna Poke

½ lb sushi grade ahi tuna
2 tbsp black and white sesame seeds
2 tbsp extra-virgin olive oil
2 tbsp light soy sauce

Wonton Chips

25 wonton wrappers (cut in half diagonally)
Extra light olive oil or vegetable oil (as needed, for frying)

Spicy Mayo

3 tbsp Kewpie Japanese mayonnaise (or substitute regular mayonnaise)
1 tsp sriracha (optional for spice)
¼ lime (juiced)

Additional Toppings

1 medium avocado (peeled, seeded, and diced)
2 tbsp cilantro (chopped)
2 tbsp green onion (thinly sliced)
½ medium jalapeño (thinly sliced)
1 tsp black and white sesame seeds (for garnish)

Instructions

Prepare the Ahi Tuna: Pat dry the tuna with a paper towel. Press the black and white sesame seeds evenly all over the surface to coat. Heat a large sauté pan or griddle on high heat and add the extra-virgin olive oil. Once hot, sear the tuna on each side for about 1 minute. For a more cooked finish, also sear the edges for an additional 30 seconds. Avoid overcooking to keep the inside mostly raw.
Slice and Marinate the Tuna: Transfer the seared tuna to a cutting board and slice into ½ to 1-inch cubes. Place the cubes in a bowl and toss gently with the light soy sauce. Refrigerate until ready to assemble.
Deep-Fry the Wonton Chips: Heat extra light olive oil or vegetable oil in a cast-iron skillet or pot over medium heat until it reaches 350°F. Fry the wonton wrapper halves in batches, turning once, for about 30 seconds total until golden and crisp. Avoid crowding the pan. Remove chips with a slotted spoon and drain on paper towels. Set aside.
Optional Baked Wonton Chips: Preheat the oven to 350°F. Slice the wonton wrappers diagonally to create triangles and arrange them on a baking sheet lined with a rack. Lightly brush or spray each triangle with oil. Bake for 10-12 minutes until golden and crispy. Remove and cool.
Make the Spicy Mayo: In a small bowl, whisk together the Kewpie mayonnaise, lime juice, and sriracha until well combined. Cover and refrigerate until ready to use.
Assemble the Wonton Nachos: Spread the fried or baked wonton chips on a large serving platter. Top evenly with diced avocado and marinated ahi tuna poke. Drizzle the spicy mayo over the top, then garnish with chopped cilantro, sliced green onion, jalapeño slices, and a sprinkle of black and white sesame seeds. Serve immediately for the best texture and flavor.

Notes

Kewpie Japanese mayonnaise offers a rich umami flavor but can be substituted with regular mayonnaise if unavailable.
Adjust the amount of sriracha in the spicy mayo to your preferred spice level or omit for a milder taste.
For a healthier option, bake the wonton wrappers instead of frying.
Be careful not to overcook the tuna to maintain the best texture and flavor.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Frying
Cuisine: Asian Fusion

Keywords: wonton nachos, ahi tuna poke, appetizer, Asian fusion, fried wontons, spicy mayo, party food