Ahi Tuna Nachos with raw sushi grade tuna are not your average game-day snack. These tuna poke nachos are a fresh, flavorful, and fun way to enjoy raw tuna. Trust me, once you try them, you’ll be hooked!
I'm a big fan of traditional nachos but these Tuna Nachos are perfect for when I'm craving something indulgent yet healthy. One of the reasons I love making these tuna poke nachos is the incredible freshness they offer. The raw sushi grade tuna, when paired with the crispness of the nacho chips and the creamy avocado, creates a textural delight that is hard to beat. The marinade for the tuna is a key component and similar to tuna tartare, infuses the fish with a fresh umami flavor that complements the other ingredients perfectly.
Another element that makes these nachos stand out is the Bang Bang sauce. This creamy and spicy sauce adds a flavorful kick that takes the nachos to a whole new level. It's the perfect finishing touch that will have your taste buds dancing with delight. Whether you're serving these nachos as an appetizer or a main dish, they are sure to impress!
Jump to:
Ingredients
- Raw Sushi Grade Tuna – It's crucial to purchase sushi grade tuna from a reputable fish market. This tuna has been flash frozen to kill any bacteria or parasites, making it safe to consume raw. Some supermarkets sell already prepared tuna poke in the fresh seafood section of their market. I buy tuna from Sprouts and then don't have to marinate the tuna with sauce, oil and rice vinegar. It's super convenient!
- Soy Sauce – Adds a savory, umami flavor to the tuna. You can substitute with low sodium soy sauce or use tamari or liquid aminos for a gluten-free option. Ponzu sauce is a citrus based soy sauce and can also be used.
- Sesame Oil – Gives the tuna a nutty and aromatic flavor.
- Rice Vinegar – Adds a tangy flavor to the tuna marinade.
- Sesame Seeds – Adds a nutty crunch to the dish. Toast them for added depth of flavor. You can use either black or white sesame seeds.
- Tortilla Chips – Use sturdy tortilla chips that can hold the toppings without breaking. You can also use fried wonton chips, pita chips or corn chips.
- Fresh Avocado – Adds creaminess and a rich flavor to the nachos.
- Cucumber – Adds a refreshing crunch to the nachos.
- Cilantro – Adds a fresh and herby flavor to the dish. You can omit if you don't like cilantro.
- Bang Bang Sauce – Adds a creamy and spicy kick to the nachos. You can also use sriracha mayo or another type of sauce that you enjoy. I love making homemade bang bang sauce but you can also buy it.
See recipe card for quantities.
Instructions
- Cut tuna into small bite-sized chunks. Place in a medium bowl and add soy sauce, sesame oil and vinegar. Mix well and sprinkle with sesame seeds. Refrigerate for 10 minutes.
2. On a serving platter, spread out the tortilla chips in a single layer. Evenly place the tuna mixture on top of the chips.
3. Scatter on the top of the tuna, both the avocado and cucumber pieces. Sprinkle with the fresh cilantro.
4. Drizzle with sauce and serve.
Hint: I used homemade bang bang sauce in this recipe but feel free to use any type of sauce or a spicy chipotle mayo or yum yum sauce. Many sauces can be found in the Asian section of your grocery store. I also keep a few bottles of this sauce in my pantry.
Substitutions/ Variations
- Tuna Substitutions – If you can't find sushi-grade tuna, you can use cooked shrimp, crab, or even cooked chicken as a substitute. Just make sure they're seasoned well.
- Gluten-Free – Use gluten-free tortilla chips to make the nachos completely gluten-free. Ensure all other ingredients are also gluten-free, especially the soy sauce and sauces used.
- Spicy – For spicy tuna nachos, add some pickled jalapeño peppers or a sprinkle of red pepper flakes to the nachos for an extra kick.
- Mashed Avocado – Instead of diced avocado, you can mash the avocado with some lime juice and salt to make a creamy avocado spread to drizzle over the nachos.
- Optional Toppings - Top with chopped green onions,hot sauce, fresh chopped mango, corn, minced red onion or any other ingredients that you enjoy.
Storage
These tuna nachos are best enjoyed fresh and don't store well once assembled due to the nature of the ingredients. However, you can prepare some of the components in advance to make assembly easier. Prepare the Bang Bang Sauce and chop the avocado and cucumber and store in the fridge in an airtight container until ready to assemble.
Top Tips
- Select the freshest tuna possible. It should be sushi-grade tuna from a reputable fish market. Ensure that it has been flash frozen to eliminate any potential bacteria or parasites.
- Marinate the tuna in a mixture of soy sauce, sesame oil, rice vinegar, and sesame seeds for at least 10 minutes to allow the flavors to meld.
- Chop the cucumber, dice the avocado, and prepare the Bang Bang sauce or chipotle mayo in advance to streamline the assembly process.
- Tuna nachos are best enjoyed immediately after assembly to prevent the chips from becoming soggy and to preserve the freshness of the tuna.
- Garnish the nachos with fresh chopped cilantro and additional sesame seeds for an added burst of flavor and visual appeal.
Serving Suggestions
For a fun, snacky dinner, pair Tuna Nachos with other appetizers like Baked Buffalo Chicken Dip, Spiced Shrimp Cocktail, Air Fryer Calamari, Charcuterie Skewers, and Air Fryer Chicken Quesadillas.
You can also serve the nachos as an appetizer for other Asian dishes like Scallop Fried Rice, Slow Cooker Hoisin Chicken, Spicy Honey Glazed Asian Salmon with Mango Slaw or Easy Chinese Chicken with Green Beans.
My favorite way to eat these is as a quick dinner paired with a glass of white wine. It is like having a happy hour at home.
If you like sushi and this recipe, try my easy Kani Recipe which is a delicious Japanese crab stick salad.
FAQ
While you can use canned tuna as a substitute, it will result in a different flavor and texture. Raw sushi-grade tuna is preferred for its fresh taste and tender texture.
You can marinate the tuna in advance and store it in the refrigerator. However, it's best to assemble the nachos just before serving to maintain the freshness of the ingredients. The marinated tuna can be stored in the refrigerator for up to 1 day. The chopped cucumbers and diced avocados should be used within 1-2 days for the best quality.
You can use other types of raw fish such as salmon or yellowtail as long as they are sushi-grade and safe to consume raw.
I can get all at my local grocery store but for an even better selection I visit my local Asian market.
Related
Looking for more appetizer recipes? Try these:
If you like this Tuna Poke Nacho recipe, please leave a 5-star rating below.
RECIPE
Tuna Poke Nachos
Ingredients
- 8 ounces raw sushi grade tuna
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon sesame seeds
- 6 - 8 ounces tortilla chips
- 1 large avocado, peeled, seeded and diced
- 1 small cucumber. chopped
- 2 tablespoons fresh chopped cilantro
- ¼ cup Bang bang sauce or chipolte mayo
Instructions
- Cut tuna in very small bite size pieces. Place in a medium size bowl and add soy sauce, sesame oil and vinegar. Mix well and sprinkle with sesame seeds. Refrigerate for 10 minutes.
- On a serving plate, spread out tortilla chips in a single layer. Evenly place the tuna on top of the chips.
- Scatter on the top of the tuns, both the avocado and cucumber pieces. Sprinkle with the fresh cilantro.
- Drizzle with sauce and serve.
Notes
Nutrition
Thanks for stopping by! Subscribe to Jersey Girl Cooks if you would like more recipes and cooking tips sent to your email. You can also order my Super Easy Cookbook for Beginners and follow me on social media - Facebook, Twitter, Pinterest and Instagram.
Sharon says
I have never heard of using tuna for nachos, but I am so glad I stumbled across your site. My husband and I both loved them, and that is high praise, especially from my husband, who is a very picky eater. I even served these nachos at a book club meeting, and everybody loved them.
Sharon
Kathy says
What a treat! These tuna nachos were so unexpected but so delicious! My husband was skeptical, but after just one bite he was hooked! Thanks for sharing such a tasty recipe!
Giangi Townsend says
I love tuna but never thought of using it with nachos. A delicious game-changer. Delicious and so much fun to eat.
My husband loved it and so did I. Thank you!
lisa says
Giangi,
Once I had them at a restaurant, I had to make them at home! Thanks for the reviews.
Lisa
Kristin says
So delicious! I served them at a board game night and they were gone within minutes. Everyone was so impressed! I will be making this again in the future.
shelby says
I was looking for something new and different idea for our March Madness menu. This was perfection! I never had tuna this way and it was so delicious and so fresh. I'll be making this over and over!
Kristina says
Wow, these were amazing! I love nachos and experimenting with ways to make them "healthier". Tuna was perfect!
colleen says
I made spicy tuna on crispy rice however I never thought about making it as nachos! Thanks for the great recipe inspiration!
Harriet Young says
Oh wow, these were so special and so delicious! My guests absolutely loved them. Thank you!
Anjali says
This was such a fun twist on regular nachos!! Super flavorful, satisfying and a great party snack!
Fiona Maclean says
Oh my goodness - a totally elevated dish! I love the idea of using ultra-fresh tuna - definitely one to try!
Sisley says
I'd never had tuna nachos before and these were so fun and delicious. A lovely update on a classic nachos recipe.
Dina and Bruce says
Have always loved these when eating out --- BUT not anymore! Made these and wow! So good! Added wasabi!