Tuna Poke Nachos

Tuna Poke Nachos

Tuna Poke Nachos are delicious and unexpected, and are pretty much exactly what it sounds like: I used the premise of seared Ahi Tuna to make another one of my favorites, fusion nachos.

Y’all…I made one of the best things ever.

Tuna Poke Nachos

Tuna Tataki is one of my very favorite dishes, especially when we go out to eat. It’s super light, has a really deep umami flavor, and really satisfying without being very filling or heavy.

Tuna Tataki, if you’re not familiar, is tuna seared lightly and usually sliced thin and served with a ponzu sauce or soy and/or citrus based dipping sauce, scallions and maybe ginger.

Tuna Poke is basically raw Ahi Tuna diced, and “cooked” a little in citrus, a little like fish or shrimp is in ceviche. You can also find Ahi Tuna in sushi rolls, or as sashimi on its own.

Honestly, I consider Ahi Tuna the Beyonce of the sushi world.

But that’s just me.

Tuna Poke Nachos

You know what they say about curiosity, right? It killed the cat, but it also does wonders for the taste buds.

Tuna Poke Nachos

I’m all about exploring food fusions because, let’s face it, life’s way too short to stick to the same recipes.

Mixing flavors from different corners of the culinary universe is like throwing a party for your mouth.

Sooo, I decided to play with the flavors of seared Ahi Tuna and nachos

Tuna Poke Nachos

This made some badass nachos.

Wickedly fantastic nachos.

It’s like tuna basically dropped the mic on the nacho floor.


What are Tuna Poke Nachos?

These are homemade seasoned flour tortilla chips topped with seared very fresh Ahi tuna, mango-jalapeno salsa, drizzled with avocado wasabi cream, and garnished with fresh Arugula.

I had a friend over doing some taste-testing and she didn’t anticipate liking them as much as she did. She LOVED them.

I definitely concur.

I could seriously eat these every single night.

Tuna Poke Nachos

They’re definitely outstanding. 

I made them four times in the last week.

Here’s your printable-

Tuna Poke Nachos

Tuna Poke Nachos

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Seared, fresh Ahi tuna sliced thin and piled on hot tortilla chips with a mango jalapeno salsa, avocado wasabi cream, and fresh arugula. If you like seared tuna, you'll LOVE these!


Tortilla Chips:

  • 1 package flour tortillas, cut into quarters
  • Butter flavored nonstick spray
  • Seasoned salt

Avocado-Wasabi Cream:

  • 1 avocado, pitted
  • 1 tbsp wasabi paste
  • 1/4 cup mayo
  • 1/2 cup sour cream

Mango Salsa:

  • 1 tomato, diced
  • 1/2 large mango, diced
  • 1 jalapeno, diced
  • 1/2 yellow onion, diced
  • 1 lime, juiced
  • 1 tbsp olive oil
  • 1 tsp white vinegar
  • 1 handful fresh cilantro, chopped


  • 4 very fresh Ahi tuna steaks
  • 1 tbsp pepper
  • 1 tbsp sea salt
  • 1 tbsp canola oil
  • 3 tbsp soy sauce
  • 2 tbsp sesame oil
  • 1/2 tsp ginger powder
  • 5 oz Arugula
  • 1 tbsp sesame seeds


  1. Preheat oven to 350 degrees.
  2. Spray chips with nonstick spray and generously sprinkle both sides with seasoned salt.
  3. Bake for 5-7 minutes on each side, until crispy.
  4. Combine all ingredients for avocado cream, cover and refrigerate.
  5. Combine all ingredients for salsa, cover and refrigerate.
  6. Whisk the soy sauce, sesame oil and ginger together.
  7. Salt and pepper tuna steaks, and bring 1 tbsp canola oil over medium low heat.
  8. Add steaks and sear 1-2 minutes for rare; remove from heat and slice.
  9. Drizzle soy sauce dressing over tuna, and sprinkle with sesame seeds.
  10. Assemble nachos by layering tuna on chips, top with salsa and avocado-wasabi cream and arugula.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 689Total Fat: 44gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 97mgSodium: 2943mgCarbohydrates: 28gFiber: 7gSugar: 10gProtein: 48g

The provided nutrition calculated may not always be accurate.

Did you make this recipe?

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This article has been updated from a prior post, first published June 7th, 2015.


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 6 Comments

  1. You definately rose to the challenge with these nachos! These look beautiful and sound dang delicious! I’m pretty sure after one bite I’d like to marry them too. Besides- they don’t give you lip or make you want to pull your hair out strand by strand 🙂 (kidding, I love my hubs. Most of the time. Lol). But in all seriousness- these are some stellar nachos! Can’t wait to try them! ♡ Cheers

  2. I could so go for a big plate of these nachos right now 🙂 I am loving the looks of that avocado-wasabi cream! YUM; I LOVE nachos sooooooo much that I could literally marry them. No joke. Thanks for sharing! 😀

    1. Shea

      Thanks so much Kennedy!!

  3. Shea

    LOL – He’s my biggest fan 🙂

  4. Adam J. Holland

    “Tuna fish?” Outstanding recipe and I love the old man’s reaction. Just remember where you started, Shea. 😉

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