My Hawaiian poke nachos recipe is made with fresh ahi tuna, macadamia nuts and shoyu sauce. For a spicier version, drizzle the nachos with Sriracha mayo and fresh sliced jalapenos!
As with most Hawaiian recipes, ahi poke is best freshly prepared, though it can keep in the refrigerator up to one day.
I like to serve my fresh ahi poke on fried wonton triangles to make poke nachos. You can also form the wontons into “taco shells” for a different presentation.
You may also like these related recipes!
- Disneyland Lobster Nachos
- Seared Ahi on Hot Rocks
- Macadamia Crusted Mahi Mahi
- Seared Ahi Tuna Burgers
- Grilled Hawaiian Short Ribs
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Hawaiian Poke Nachos or TacosRecipe by Jason Hill – CookingSessions.com
- 1 1/2 pounds sushi-grade ahi tuna cut into cubes
- 1-2 red chili peppers seeded and minced
- 1/4 cup diced sweet onion
- 1 teaspoon grated fresh ginger peeled
- 1 teaspoon garlic-shallot puree or crushed fresh garlic
- 3 scallions or green onions including tops, sliced
- 1/3 cup shoyu or soy sauce
- 1 tablespoon toasted white sesame seeds or black sesame seeds
- 2 tablespoons Asian toasted sesame oil
- 2-4 tablespoons roughly chopped macadamia or kukui nuts
- Fried wonton triangles
- Lime wedges
- Fresh sliced jalapenos optional
- Sriracha mayonnaise optional
- Rinse fresh ahi steaks and pat dry. Cut across the grain into strips, then into cubes.
- Place ahi in a bowl and add the rest of the ingredients.
- Fold together lightly and chill for 1-2 hours. Serve on its own, or topped on fried wonton triangles. Garnish with more sesame seeds and crushed macadamia nuts if desired.
- This is best eaten right after preparation, but it can keep 1-2 days in the refrigerator.
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