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! Ahi poke is best served freshly prepared, though it can be stored in the refrigerator up to one day.
1tablespoontoasted white sesame seeds or black sesame seeds
2tablespoonsAsian toasted sesame oil
2-4tablespoonsroughly chopped macadamia or kukui nuts
For Serving
Fried wonton triangles
Lime wedges
Fresh sliced jalapenosoptional
Sriracha mayonnaiseoptional
Instructions
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.