Description
These Ahi Tuna Poke Nachos are a unique, fun, and healthy shareable snack! Homemade Wonton Chips are topped with seasoned tuna poke, mango, scallions, and sriracha mayo.
Ingredients
Scale
Wonton Chips:
- 30 wonton wraps, halved into triangles
- cooking spray
- 1 teaspoon sea salt
Tuna Poke:
- 1 lb. sushi grade ahi tuna, finely chopped
- 2 teaspoons toasted sesame oil
- 4 tablespoons tamari sauce
- 1 teaspoon rice wine vinegar
- 1 teaspoon sesame seeds
- 2 teaspoons grated ginger
- 1 teaspoon minced garlic
- ¼ cup sliced green onion
Sriracha Mayo:
- 3 tablespoons of mayo
- 3 teaspoons of sriracha
Other Ingredients:
- 1 cup fresh mango, diced
- ⅓ cup green onion, sliced
- 2 avocado, diced
- Sesame seeds for garnish
Instructions
For Wonton Chips:
- Heat air fryer to 350°F.
- Add wonton wrappers to the air fryer basket in a single layer. Spray with cooking spray.
- Cook for 1 1/2 minutes. Pull the basket open and give it a good shake to move the wonton wrappers around. Cook an additional 1 1/2 minutes or until golden brown.
- Immediately remove from the air fryer and sprinkle with salt.
- Repeat process until all wonton wrappers are cooked.
Tuna Poke:
- To a medium bowl add, ahi tuna, sesame oil, tamari sauce, rice wine vinegar, sesame seeds, grated ginger, garlic and green onion. Gently toss together until tuna is coated. Allow tuna to marinade for 10 to 15 minutes.
Sriracha Mayo:
- Add all ingredients to a small bowl, stir to combine. Set aside.
Assemble Nachos:
- To a large sheet pan or platter spread out wonton chips. Top with tuna poke, avocado, mango, green onion, drizzle with sriracha mayo and garnish with sesame seeds. Serve immediately.
