These Ahi Tuna Poke Nachos are made with sushi-grade fish marinated in soy sauce, ginger, and sesame oil. From there they’re topped with fresh avocado and cilantro. If you’re a fan of the Yard House version you will love these!
This post contains affiliate links. Please read my full disclosure here.
If you’re a fan of sushi and nachos you will absolutely love this recipe! It combines two of the best meals.
What Type of Tuna to Use
You will need ahi tuna, also known as yellowfin tuna. It’s wild-caught and is known for its deep red color and rich, meaty flavor. You will typically see it served raw, as sashimi, or in poke bowls, but it you can grill or sear it if desired.
- Sesame Oil
- Soy Sauce or Liquid Aminos
- Rice Wine Vinegar (Substitute Mirin if you like sweet tuna)
- Green Onions
- Sesame Seeds
Is the Fish Cooked?
Ahi tuna is served raw, making it great for sushi style nachos.
How Long to Marinate
Marinate the tuna for at least 15 minutes before loading the nachos. The longer you marinate, the more flavor the fish will have, but you have to be careful because you don’t want the tuna to become mushy.
I recommend no longer than 30 minutes because the acid from the rice wine vinegar will start to cook the fish, which breaks down the texture.
What Type of Chips to Use
This dish pairs well with any chips or even wonton chips. I like to use uncooked tortillas and make chips using this Air Fryer Tortilla Chips recipe. If using wonton wrappers they will follow a similar cook time, always keep an eye out while cooking!
You can also buy wonton wrappers and slice them into chips to make your own wonton chips. Check out this recipe for Baked Wonton Chips.
How to Make Tuna Poke Nachos
Full detailed instructions are below in the recipe card.
- Combine tuna, soy sauce, rice wine vinegar, and sesame oil in a medium bowl. Stir. Allow the tuna to marinate for at least 15 minutes, while you prep the remaining ingredients.
- Load the nachos with chips, marinated tuna, avocado, cilantro, and green onions
Additional Topping Ideas
- Pickled Vegetables
How to Store Leftovers
You can store leftover tuna in the fridge for one day. After that, the tuna will start to turn slimy. In general, if you purchase tuna to make the nachos, I would plan to eat the tuna quickly.
Tuna will turn brown whether fresh or frozen. I’ve found the best way to keep the bright pink color is to eat it right away.
More Fish Recipes
Tuna Poke Nachos
- 12-16 oz ahi tuna Diced into 1/2-1 inch cubes
- 2 tablespoons soy sauce or liquid aminos
- 1 teaspoon rice wine vinegar
- 1 teaspoon sesame oil
- 1/4 teaspoon ground ginger 1 tablespoon if using fresh ginger
- 1 avocado Diced into 1/2-1 inch cubes
- 2 tablespoons fresh finely chopped cilantro
- 2 tablespoons sliced green onions
- chips Tortilla chips or wonton chips
- Combine the tuna, soy sauce, rice wine vinegar, sesame oil, and ginger in a medium bowl. Stir. Allow the tuna to marinate for at least 15 minutes, while you prep the remaining ingredients.
- Load the nachos with chips, marinated tuna, avocado, cilantro, and green onions.