Ahi Tuna Nachos

Tasty tuna recipes for summer

Tuna is one of those versatile ingredients that works in so many dishes, especially in the summertime when you want something fresh, light, and full of flavor. There are plenty of ways to enjoy this protein-packed fish. Whether you're cooking indoors or firing up the grill, tuna holds up well to bold marinades, citrusy dressings, and a quick sear that leaves the inside tender and just barely cooked.

If you're looking for more ideas, try Grilled Sesame Ahi Tuna, Tuna Kabobs, or Tuna Pasta Salad. Tuna is definitely more than just a sandwich filler, it’s a summertime all-around winner!

Why this is the best tuna nachos recipe

This is one of those recipes that’s fancy enough for a dinner party but easy enough to whip up for a weeknight happy hour at home. Everything comes together in layers - cool and creamy, spicy and tangy, crisp and crunchy. It’s basically like a deconstructed poke bowl on a chip, and honestly, that might be even better than the real thing!

Sushi-grade ahi tuna. This isn’t canned tuna. It's tender, melt-in-your-mouth cubes of high-quality, fresh ahi tuna, with a poke inspired sauce of soy sauce, sesame oil, sake, honey, and vinegar.

Wasabi mayo. Creamy with just the right kick, this mayo adds a punch and brings everything together with a spicy zing that goes perfectly with the cool toppings.

Fresh toppings. Avocado, cucumber, mango, jalapeños, and green onions give these nachos tons of flavor and crunch. Every bite is a little different, and every bite is delicious.

Wonton chips = next-level crunch. Light, golden, and totally addictive, these crispy chips are the perfect base for your tuna nachos.

Easily customizable. Not a fan of spice? Skip the jalapeños. Love heat? Double down. See the Recipe Variations section below for more ideas.

Ingredients

Here's a breakdown of what you’ll need to make these fantastic tuna wonton nachos:

Wasabi Mayo

• Wasabi paste – brings the heat! It can easily be adjusted to your spice level.
• Soy sauce – adds salty umami to balance the mayo.
• Lemon juice – a little acid brightens up the sauce.
• Ground ginger – brings a warm, zesty depth of flavor.
• Mayonnaise – a creamy base that ties it all together.

Tuna Poke

• Sushi-grade ahi tuna – Make sure it is fresh - that's the key to the best flavor! Ask your fish counter for sashimi-quality or sushi grade tuna.
• Soy sauce – Salty and savory for a classic poke marinade.
• Sesame oil – Nutty and fragrant—just a little goes a long way.
• Sake – Adds a subtle complexity to the marinade.
• Honey – A touch of sweetness to balance the salt and acid.
• Rice vinegar – For a little tang that cuts through the richness.

Tuna Nachos

• Wonton chips – Crunchy, light, and so much better than tortilla chips. See below on how to make your own.
• Avocado – Creamy and rich—perfect with the tuna.
• Cucumber – Adds a refreshing crunch.
• Mango (optional) – For a sweet, tropical bite.
• Jalapeño – Fresh or pickled for a spicy kick.
• Green onion – For sharp, aromatic freshness.
• Garnishes – Black and white sesame seeds + fresh chopped cilantro for that final pop.

Homemade Wonton Chips If you want to go all-in (and trust me, it’s worth it), homemade wonton chips are super easy to make. Ingredients and step-by-step instructions for making them in an air fryer or the oven are below the recipe card at the bottom of this article.

How to make tuna nachos

These tuna poke nachos come together in just a few easy steps. Prep all your components then it’s just a matter of layering and enjoying!

Wasabi Mayo:

1. Place all ingredients in a small bowl.
2. Whisk until well incorporated.

1. Place all sauce ingredients in a bowl Whisk to mix.
2. Add diced tuna and let sit for 10 minutes.

To assemble: Make a layer of crispy wonton chips on a large serving platter. Add your toppings, like avocado, cucumber, mango, and jalapeno slices, then top with drained raw tuna. Sprinkle with sesame seeds.

To finish, place wasabi mayo in a squeeze bottle or a plastic baggie with a snip out of the corner and drizzle over your ahi tuna poke nachos. Serve immediately.

Recipe tips for success

Want perfect tuna nachos every time? These tips will help you nail it every time.

Use sushi-grade tuna. This is super important for both flavor and food safety. Look for “sashimi-grade” or “sushi-grade” labels, or ask your fish department directly.

Don’t skip the resting time. Both the wasabi mayo and the tuna poke benefit from a few minutes to let the flavors meld. That little pause makes a big difference!

Make the wonton chips first. If you’re making them from scratch (yay, you!), be sure to have them ready before assembling the nachos so everything stays fresh and crisp.

Serve immediately. Tuna nachos are best the moment they’re assembled. The longer they sit, the soggier they get. So build and serve right away.

Recipe variations to make them your own

There are plenty of ways to change up your tuna wonton nachos to fit your tastes. Here are some fun ideas:

Wasabi Mayo Swaps – If you don’t have wasabi paste, try mixing horseradish with a little mustard for a similar spicy sauce. You can also skip it entirely and use a drizzle of sriracha mayo, spicy aioli, or even plain mayo with a splash of soy sauce.

Different Toppings – Swap out the mango for pineapple, add shredded carrots or red cabbage for crunch, or top with crispy garlic or fried shallots for an umami punch.

Use Spicy Tuna – Want more heat? Make a spicy tuna mix instead of a soy-based poke. Add sriracha and chili oil to your mayo and toss it with the tuna cubes.

Tortilla Chips Instead of Wonton Chips – If you’re in a pinch, tortilla chips will work just fine. Just know that wonton chips give you that super light, extra crisp base that’s kind of magical with the tuna.

How to store leftovers

If you happen to have leftover wasabi mayo, you can keep it in an airtight container in the fridge for up to 5 days. It’s great on sandwiches, burgers, or even sushi rolls the next day.

As for the tuna nachos themselves, they’re best enjoyed fresh. Once assembled, the chips will start to soften and the toppings can get soggy. If you think you’ll have leftovers, store the components separately (tuna poke, toppings, and chips) in airtight containers in the fridge, and assemble just before serving. The poke is best eaten the same day but can be stored up to 24 hours max.

How to make wonton chips

Making your own wonton chips is so worth it—they're ultra crispy, perfectly golden, and way better than anything from a bag. Plus, you only need three ingredients and a few minutes to make a big batch. Whether you bake them or pop them in the air fryer, they’ll give your tuna nachos that satisfying crunch we all love.

Ingredients for wonton chips

• Wonton wrappers – Look for them in the refrigerated section, usually near tofu or egg roll wrappers. Cut the square wonton wrappers in half diagonally to make triangles.
• Avocado or olive oil spray – Helps them crisp up and turn golden.
• Salt – A light sprinkle right after cooking brings out all the flavor.

Air Fryer Instructions

1. Preheat your air fryer to 375°F.
2. Lightly spray the basket with cooking spray. Arrange the wonton triangles in a single layer and don’t overcrowd them.
3. Spray the tops of the wontons, then air fry for 1½ minutes. Shake the basket, then cook another 1½ minutes until they’re golden brown and crispy.
4. Transfer to a wire rack and immediately sprinkle with salt. Let them cool completely before using. Repeat in batches as needed.

Oven Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper. Lightly spray it with oil.
2. Arrange the wonton triangles in a single layer, spray the tops with oil, and sprinkle with salt.
3. Bake for 6–8 minutes, or until golden brown and crisp. Keep an eye on them because they cook fast!
4. Let cool completely before loading them up with tuna goodness.

Once you try these homemade wonton chips, you may never go back to store-bought again. Just be warned: they’re highly snackable on their own!