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Spicy Ahi Tuna Wonton Nachos

For all the poke, sushi and ceviche lovers out there, these Spicy Ahi Tuna Wonton Nachos were made for you! This mouthwatering healthy recipe takes only 20 minutes and 7 ingredients to make.

Spicy ahi tuna wonton nachos on white plate.

About This Recipe

Quick Overview 

  • 7 ingredients
  • 20 minutes
  • 3 steps (Bake Wonton Chips + Slice & Dice Toppings + Assemble)

What do Spicy Ahi Tuna Wonton Nachos taste like?

The ahi tuna, creamy avocado,  rich spicy mayo and fresh peppers and herbs make the perfect combination of flavors which is then stacked on top of a golden crunchy wonton chip. 

Of all the nachos out there, this recipe is one of my favorite ways to eat nachos. Bold statement, I know.

If you’re unsure about eating raw tuna, don’t be! It doesn’t taste fishy at all and if it does, don’t eat it! It is smooth and firm but not chewy. Almost like a really tender steak that is perfectly cooked. I could eat raw tuna all day. It is so good!

When to make wonton nachos?

Since this is a quick and easy recipe, I use it for parties and for a quick dinner or appetizer at home. PARTY TIP: Serve the wonton chips next to the bowl of the toppings so guests can serve themselves.

Hand holding a spicy ahi tuna wonton nacho.

Poke Nachos Hawaii – Make Memories

Hot Tom and I were vacationing in Hawaii at his grandma’s condo earlier this year. We stumbled upon this tiny little walkup restaurant called Aloha Poke. It had great reviews. So we gave it a go and am I glad we did!

They served up some of the best poke I’ve ever had at incredibly reasonable prices. It was around $12 for a HUGE plate of poke with at least a half pound of the freshest fish. 

Tom and I instantly became such huge fans, we ate there 7 out of the 10 days we were there. One of my favorite things to get was their poke nachos which is what inspired this recipe. So, If you are ever on Oahu and I highly recommend you checkout Aloha Poke in Waianae! 

Beach at sunset.
This is the amazing view from the lanai where we ate our Aloha Poke everyday.

Spicy ahi tuna wonton nachos on white plate.

Helpful Hints & Tips

Where to buy wonton wrappers?

Wonton wrappers are in most grocery stores. I tend to find them in the refrigerated produce section by the tofu.

How to make healthy wonton chips?

It is super easy! You just cut wonton wrappers in half diagonally and throw them in the oven for 7 minutes at 350 degrees. Checkout the quick 30 second how-to video below!

How to make spicy mayo?

Spicy Mayo = 1/4 cup mayonnaise + 2 tsp. sriracha + 1/2 tsp. lime + 1 Tbsp. water (optional)

It is really easy and takes 2 minutes! Add more or less sriracha depending on preferred level of heat.

Where to buy spicy mayo?

The grocery store or online! I’ve found around 80% of stores have spicy mayo which includes Target, Cub Foods and Lunds. It is called a variety of different names such as Spicy Mayo, Sriracha Mayo, Sriracha Aioli, etc. 

First look in the Asian section of your grocery store. If there isn’t any there, check the condiment aisle by the mayonnaise.

Is raw tuna safe to eat? Where do I get it? 

Yes! In general, raw tuna is safe to eat if it is high quality sushi-grade tuna. Checkout my post with all the answers to your raw tuna questions!

Similar Recipes You Might Like

Below are a few other recipes I handpicked for you!

How to Make Spicy Ahi Tuna Wonton Nachos (1 min)

Spicy ahi tuna wonton nachos on white plate.

Spicy Ahi Tuna Wonton Nachos

Yield: 4 appetizer portions
Prep Time: 15 minutes
Cook Time: 7 minutes
Pin Recipe Print Recipe Rate Recipe
For all the poke, sushi and ceviche lovers out there, these Spicy Ahi Tuna Wonton Nachos were made for you! This mouthwatering healthy recipe takes only 20 minutes and 7 ingredients to make.


For the Wonton Chips:

  • 15-20 wonton wrappers, cut in half diagonally*
  • Cooking spray**

For the Nachos:

  • 1/2 lb. sushi grade ahi tuna
  • 1/4 cup soy sauce
  • 30-40 wonton chips, from above
  • 1 avocado, cubed
  • 2-4 Tbsp. spicy mayo***
  • 2-3 Tbsp. cilantro, roughly chopped
  • 1 jalapeno, thinly sliced
  • Sesame seeds, optional


For the Wonton Chips:

  • Preheat & Prep: Preheat the oven to 350 degrees. Cut wonton wrappers in half diagonally. Grease a sheet pan with cooking spray or a thin layer of oil. Place a single layer of wonton wrappers on the sheet pan. Coat wonton wrappers with cooking spray or a thin layer of oil.
  • Bake: Put in the pre-heated oven for 7 minutes or until golden brown. Once done, season with a pinch of salt and let cool. Use immediately or store in a sealed container until needed. 
  • For the Nachos: 
  • Prep Tuna: Pat the tuna dry and cut into 1/2″ cubes. Combine the cubed tuna and soy sauce in a small bowl.
  • Assemble Nachos: Layer the nachos starting with the wonton chips followed by the tuna, avocado and a drizzle of spicy mayo.
  • Garnish & Serve: Garnish with cilantro, jalapeno slices and sesame seeds (optional). Serve immediately with soy sauce (optional). 


*15-20 wonton wrappers is about 1/2 of a 12 oz. package. 
**If you don’t have cooking spray, a thin coating of olive oil will do the trick!
***Buy spicy mayo at the store or make your own in 2 minutes!
Spicy Mayo = 1/4 cup mayonnaise + 2 tsp. sriracha + 1/2 tsp. lime + 1 Tbsp. water (optional)


Serving: 5wontons | Calories: 309kcal | Carbohydrates: 22g | Protein: 19g | Fat: 16g | Cholesterol: 27mg | Sodium: 1047mg | Fiber: 4g | Sugar: 1g
Have you tried this recipe? Let me know what you think! Rate this recipe and leave a comment below.

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Recipe Rating


  1. 2 stars
    After combining a 1/4 soy sauce with the fresh 1/2 pound of tuna it soaks it up and makes it look dark not at all like the pink color shown in the picture and very soy sauce tasting.

  2. Mango needed! It looks like it’s part of the recipe in the photo but not part of the assembly! Makes a huge jump in flavor with it!

  3. 5 stars
    Made this last night for dinner! It was amazing and the wonton chips were crispy and perfect! Follow the recipe and you won’t be disappointed

  4. 3 stars
    The tuna and everything was amazing! I made a horrible mistake of making the nacho chips an hour in advance. I let them cool about 10 minutes so they didn’t get soggy. I put them in an air-tight container while they were still crisp until all else was ready. The presentation and flavor profile was amazing. The chips would have broken a wood chipper! Do NOT make the nachos in advance. I am an experienced cook and I still make errors. This was one of them. Everything but the chips gets an A+.