Poke Nachos Recipes
AHI TUNA LOADED NACHOS (POKE NACHOS) WITH WONTON CHIPS
Mind-blowing Ahi Wonton Nachos with Wasabi Mayo! Layers of Ahi Tuna, fresh wonton chips, mango pico de gallo and cool spicy wasabi mayo.
Provided by Sommer Collier
Categories Appetizer Lunch Main Course
Time 25m
Number Of Ingredients 11
Steps:
- Pour the oil in a large stock pot and heat over medium to 350 degrees F. Cut the wonton wrappers in half to make triangles. Once the oil is hot, gently drop 4-6 at a time into the oil and dunk. Fry them for 1-2 minutes until golden, then remove with tongs and place on a paper towel lined platter or bowl. Sprinkle with salt and repeat with the remaining wrappers. *If the wontons turn dark immediately, the oil is too hot. Lower the heat and wait a few minutes, then start again.
- Meanwhile, peel and dice the mango. Mix the diced mango into the pico de gallo for a fresh quick salsa. Add a little Sriracha or hot sauce if desired. Then whisk the mayo, honey and wasabi together. Salt to taste. Peel and slice the avocado.
- Once the other components are ready, heat a skillet to high heat. Cut the ahi steak in half lengthwise to create two thin steaks. Season both with salt and pepper, then pour the sesame seeds out on the plate and press both sides of each steak into the sesame seeds. Once the skillet is hot, sear the ahi steaks for approximately 1 minute per side, for the exterior is crusty, but the inside is still raw. Cut the ahi steaks into small cubes.
- To serve: Pile the wonton chips on a large plate or platter. Top with the shredded cabbage. Then sprinkle on the mango pico de gallo, followed by the ahi tuna cubes and avocado slices. Scoop the wasabi mayo into a squirt bottle and squirt over the ahi wonton nachos. Enjoy!
Nutrition Facts : ServingSize 1 cup, Calories 465 kcal, Carbohydrate 38 g, Protein 29 g, Fat 22 g, SaturatedFat 4 g, Cholesterol 47 mg, Sodium 574 mg, Fiber 4 g, Sugar 8 g
POKE NACHOS
Provided by Food Network
Time 25m
Yield 1 serving
Number Of Ingredients 9
Steps:
- Heat oil in a deep-fryer to 325 degrees F.
- Cut wonton wrappers in half diagonally.
- Fry wrappers until golden brown.
- Mix tuna, mayo, sriracha, masago, salt and sesame seeds in large bowl.
- Place wonton chips on a serving platter. Spoon spicy poke mixture on top of the chips. Top with aioli and sprinkle on furikake.
More about "poke nachos recipes"
POKE NACHOS RECIPE - COOKING ON THE WEEKENDS
From cookingontheweekends.com
5/5 (5)Total Time 30 minsCategory AppetizerPublished 2020-09-04
- Make the marinade and prepare the fish. In a small mixing bowl, combine the sesame oil, Tamari, Sriracha sauce and scallion. Stir to blend. Cut the tuna into a small dice and add it to the bowl. Mix to be sure it’s well coated with all of the ingredients and set aside.
- Make the rice chips. In a large heavy-bottomed saucepan, over medium-high heat, heat about 3-inches of the grapeseed oil to 340°F. (Amounts will depend on the size of the pan you choose.) Cut the rice papers into six triangles each with scissors, and line a baking sheet with a layer of paper towels. Once the oil is hot, drop the rice paper triangles into it, being sure there is space between them. They will turn bright white and puff up in literally 1 or 2 seconds. Use a slotted spoon to remove them and place them on the towel-lined baking sheet.
- Assemble and serve. Once the chips have cooled, arrange them on a serving platter and then evenly distribute the poke on top. Drizzle gingerly with a bit of the Sriracha and mayonnaise. Serve immediately.
POKE NACHOS - RICARDO
From ricardocuisine.com
5/5 (10)Total Time 30 minsCategory AppetizersUploaded 2010-08-24
- In a bowl, combine the soy sauce, sesame oil and vinegar. Add the tuna and chives. Toss to coat and let marinate for 15 minutes in the refrigerator.
VEGAN POKE NACHOS WITH HAWAIIAN BBQ SAUCE - MN VEG HEAD
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- Bake or fry the wontons. To fry, heat vegetable oil to 360°F and fry, in batches, 15 to 20 seconds on each side or until golden brown and crisp. Drain on a wire rack over paper towels. Sprinkle with salt, if desired. To bake, spray or brush each side with oil and sprinkle with salt. Bake at 400°F for about 6-8 minutes, or until golden brown and crispy.
- Heat the vegetable oil in a saucepan over medium-high heat. Coat the tofu cubes in cornstarch. Add the tofu and cook for about 10-12 minutes, stirring every few minutes.
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- Add soy sauce/coconut aminos, sesame oil, rice vinegar, and lime juice. Mix well and let marinate in the fridge for 30 minutes to 1 hour.
TUNA POKE NACHOS RECIPE | MYRECIPES
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- Cut tuna into 1/2-in. pieces. In a medium bowl, mix tuna with onion, lime juice, and soy sauce. Set aside.
- Spread half of chips on a large platter or baking sheet. Scatter half of tuna over chips, then top with half of radishes, avocado, jalapeño, and cilantro, then drizzle with half of Sriracha mayo. Repeat with remaining ingredients. Serve with lime wedges.
POKE NACHOS RECIPE - POPSUGAR FOOD
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- For the guacamole: Combine the avocados, lime juice, and salt in a medium bowl. Mash coarsely with a fork, leaving the avocados a little chunky. Add the onion, jalapeño, and cilantro, and fold gently until evenly distributed.
- For the poke: In a medium bowl, combine all the ingredients. Fold gently until evenly distributed. Taste, and adjust with more soy sauce as desired. Serve immediately, or cover tightly and refrigerate for up to a day. If you let the poke marinate, taste it again right before serving; you may want to add another splash of soy sauce.
- For the nachos: Place the chips in a bowl or on a rimmed plate. Spread the guacamole over them, and then top with 8 ounces of the poke of your choice.
TUNA POKE NACHOS RECIPE -SUNSET MAGAZINE
From sunset.com
- Cut tuna into 1/2-in. pieces. In a medium bowl, mix tuna with onion, lime juice, and soy sauce. Set aside.
- Spread half of chips on a large platter or baking sheet. Scatter half of tuna over chips, then top with half of radishes, avocado, jalapeño, and cilantro, then drizzle with half of Sriracha mayo. Repeat with remaining ingredients. Serve with lime wedges.
AHI TUNA POKE WONTON NACHOS - LENA'S KITCHEN
From lenaskitchenblog.com
- Pat dry the tuna with a paper towel. Add sesame seeds all over. I like to pat it in to make sure its adhered well. Heat a large sauté pan or griddle on high heat. Add the olive oil and heat through. Once the olive oil and pan are heated, sear the tuna on each side for about 1 minute. If you prefer the tuna to be a little more cooked, sear the sides as well for 30 seconds aside. Don’t overcook it.
- In a cast-iron skillet or pot over medium heat, add enough extra light oil (you can use vegetable oil instead) to fill about an inch up the pan. Heat oil to 350°F, then working a few wontons at a time, add to the skillet and fry on both sides, about 30 seconds total. Do not add too many at a time or it will crowd the pan. Remove wontons to a paper towel-lined plate to drain. Continue until all the wontons have been fried. Set aside.
- Preheat the oven to 350 F. Slice the wonton wrappers in half, from corner to corner, to create two equal-sized triangles from each one. Place the wonton triangles onto a baking sheet lined with a baking rack. Use a pastry brush, gently paint the top of each wonton triangle. (Alternatively, just spray the triangles with baking spray if you want.) Bake for 10-12 minutes until golden brown. Remove from the oven, and set aside to cool.
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