Yard House Poke Nachos Recipe

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A fresh and flavorful fusion dish made with sushi-grade ahi tuna, crispy wonton chips, creamy sauces, and vibrant toppings. Perfect as an appetizer or light meal with a balance of crunchy, creamy, and savory elements.

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Prep Time 15

Cook Time 20

Total Time 55

Servings: 4

Course: Appetizer, Snack

Cuisine: American, Hawaiian-American, Japanese

Calories: 400

Ingredients Equipment Method Notes

Ingredients

500 g Sushi-grade ahi tuna Cubed

3 tbsp Soy sauce Low sodium preferred

1 tbsp Sesame oil Toasted

1 tsp Rice vinegar

1 clove Garlic Minced

1 tsp Ginger Grated

3–4 stalks Green onions Sliced

20–25 pieces Wonton wrappers Cut into triangles

— — Vegetable oil For frying

½ cup Mayonnaise

1–2 tbsp Sriracha Adjust to taste

2 tbsp Eel sauce Or sweet soy sauce

1–2 Avocado Diced

1 Cucumber Diced

1 tbsp Sesame seeds Optional

½ cup Seaweed salad Optional

1 Jalapeño Optional

Equipment

Sharp knife For cutting tuna
Cutting board Prefer separate for fish
2–3 Mixing bowls For marinade and sauces
Frying pan or deep pot For frying wontons
Slotted spoon To remove chips
Paper towels Drain excess oil
Whisk or spoon Mix sauces
Serving platter For assembly

Method

Step 1: Prepare and Marinate the Tuna

Pat the tuna dry and cut into evenly sized cubes. In a bowl, mix soy sauce, sesame oil, rice vinegar, garlic, ginger, and green onions. Add the tuna, toss gently, and refrigerate for 15–30 minutes.

Step 2: Make the Wonton Chips

Heat oil in a deep pan and fry wonton triangles in batches for 30–60 seconds until golden and crispy. Remove and drain on paper towels, then lightly sprinkle with salt.

Step 3: Prepare Sauces and Toppings

Mix mayonnaise and sriracha to make spicy mayo. Dice avocado and cucumber, and slice jalapeños if using.

Step 4: Assemble the Nachos

Arrange the crispy wonton chips on a serving platter. Evenly spread the marinated tuna over the chips, then layer avocado, cucumber, and other toppings.

Step 5: Finish and Serve

Drizzle spicy mayo and eel sauce on top. Serve immediately to maintain crisp texture.

Notes

Always use sushi-grade tuna for safety.
Do not over-marinate, as it can affect texture.
Assemble just before serving to avoid soggy chips.
You can bake wonton chips for a lighter option.
Substitute tuna with salmon, tofu, or shrimp if preferred.