Serving Size: 2 people

Tuna Poke Nachos Thumbnail

Recipe Development and Photography: @cookwithdanaa


For the Wonton Chips:

1/4 pack wonton skins (15 wonton skins makes 60 chips)

2 cups canola or vegetable oil

Note: You can also use your favorite chip or cracker instead!

For the Spicy Tuna:

2.5 tbsp Sir Kensington’s Classic Mayonnaise

1/2 tsp sesame oil

Togarashi (Japanese 7 spice), to taste

1 garlic clove, grated

1/4 lb sashimi grade tuna, cut in cubes

1 green onion, sliced (save some for garnish)

To Garnish:

1 avocado, cubed

Tobiko (optional)

1/2 jalapeno, thinly sliced

Sliced green onions

Sir Kensington’s Garlic Everything Sauce


-Cut square wontons in triangle shapes

-Heat 2 cups of canola oil in a pot on medium heat (aim for 350 degrees Fahrenheit)

-While the oil is heating up, slice green onions. Slice jalapeno thinly. Cut your tuna in cubes and cut your avocado in cubes. Set garnishes aside

-Once oil is hot, gently add the wonton chips a few at a time. They cook in 30-45 seconds. Once they’re slightly golden (not golden brown!), take them out. When you add the wonton chips on a wire rack or paper towel, the chips will continue cooking and will darken in color

-Make the spicy tuna by mixing 2.5 tablespoons classic mayonnaise, ½ teaspoon sesame oil, grated garlic, and togarashi (Japanese 7 spice). Once the sauce is mixed well, add cubed tuna and sliced green onions. Mix everything together

-To garnish the nachos, add the wonton chips on a plate first. Next, make sure each chip has a little bit of everything: add spicy tuna, cubed avocado, sliced jalapeno, sliced green onions and tobiko. Finally, top the nachos with garlic everything sauce. Serve immediately and enjoy!