Ahi Tuna Wonton Nachos with Wasabi Mayo
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The fried wontons take the place of classic tortilla chips in this spin on nachos like these loaded three-cheese chicken nachos. Rather than topping the wonton chips with chicken, black beans, cheese and more they’re topped with seared ahi tuna, shredded cabbage, avocado, jalapeños, sriracha and wasabi mayo. I’m not sure why it took me so long to turn wontons into chips but I am so glad that I finally did! They are crunchy but light at the same time making them a perfect snack. This ahi tuna wonton nacho appetizer is definitely going into my rotation when entertaining guests. If this recipe hits the spot, you’ll definitely enjoy these crab rangoon wonton nachos.
Why You’ll Love This Recipe
- Fusion of textures and tastes. Crispy wonton chips with savory furikake, layered with tuna, drizzled with wasabi mayo and sriracha, then finished with cilantro and jalapeño – each bite is a dynamic balance.
- Crowd-pleaser appetizer. These wonton nachos feel light, yet effortlessly luxurious and crowd-ready.
About Ahi Tuna
The star of this recipe is seared ahi tuna, made using my sesame ahi recipe. To get an even sear on the fish, it is important that the pan is already extremely hot. That way there is a crust on the fish without cooking the inside too much.
When buying ahi tuna look for fresh fish. Even though searing the outside will kill bacteria you still want to use high quality seafood. I recommend asking your fishmonger about the fish – they can advise you on the freshness of the fish. If all else fails the best way to tell the freshness of the fish is by the smell. It shouldn’t smell overwhelmingly fishy. It should have a fairly firm texture and look deep red to pink in color.
Ingredients in Ahi Tuna Wonton Nachos
- Wontons – In this recipe wonton wrappers are swapped for tortilla chips. I buy packages of wonton skins at the grocery store and simply cut them in half before frying!
- Ahi tuna – The tuna can be seared in advance then chopped and stored, refrigerated for up to a day in advance.
- Avocado – When shopping for avocados, look for ones that are firm but “give” slightly when gently squeezed in your hand.
- Green cabbage – Whenever I buy a head of cabbage it’s way too much – many grocery stores will cut a wedge or a half if you ask. It’s way less waste if you won’t use all of it. I love using a mandolin to shave the cabbage; it’s a much finer texture than cutting it with a knife.
- Wasabi mayo – This homemade version of wasabi mayonnaise is made by simply whisking wasabi paste into kewpie mayonnaise. If you don’t like wasabi simply omit and use kewpie mayo on its own. If you can’t find Kewpie Japanese mayo use regular mayonnaise stirred together with a ½ teaspoon of mirin.
- Sriracha – The chili garlic sauce adds a bit of spice to this recipe. If you don’t have sriracha you can substitute with sambal oelek.
- Furikake – This Japanese condiment is made with nori, sesame seeds, dried fish, sugar, salt (and sometimes other ingredients). It adds a great flavor over the nachos and is used to top anything from rice to fish.
A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and Substitutions
- The wonton chips can also be made with egg roll wrappers. Cut the wrappers into fourths on the diagonal rather than in half.
- If you have leftover crispy wontons make these crab rangoon nachos or serve them with this California roll sushi stack.
- The ahi tuna can be swapped for another fish like sushi-grade salmon or yellowtail!
How to Prep this Recipe in Advance
The wonton chips can be made 3 to 7 days in advance and stored in an airtight container. The wasabi mayonnaise can be made up to a week in advance and stored covered in the refrigerator until ready to use. You can also sear the tuna a few hours in advance then cube it and store covered in the fridge until ready to assemble.
How to Make Wonton Nachos (Step-by-step)
Season the tuna with kosher salt and sesame seeds. Heat a large sauté pan or griddle on high heat. Add 2 tablespoons (28g) of the oil and heat through. Once the oil and pan are heated, sear the tuna on each side for about 30 seconds to 1 minute for medium-rare.
Remove the tuna to a cutting board and slice into 1” cubes. The tuna should be seared in the outside but mostly raw on the inside. Add to a bowl and toss with the soy sauce. Refrigerate until ready to serve.
In a deep-fryer or large cast-iron skillet over medium heat, add enough vegetable oil to fill about an inch up the pan. Heat oil to 350°F (180ºC), then working a few wontons at a time, add to the skillet and fry on both sides, about 30 seconds total. Do not add to 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. Sprinkle with the furikake and set aside.
In a small bowl, whisk the mayonnaise and wasabi paste together until throughly combined. Cover and refrigerate until ready to use.
Spread the wonton chips out on a large platter. Top with the shredded cabbage followed by the avocado and tuna. Drizzle with the wasabi mayonnaise and the sriracha then top with the cilantro, green onion and jalapeños. Serve immediately.
Other toppings for ahi tuna wonton nachos
This is a flexible recipe, so you can get creative with what toppings you add over the wontons.
- Substitute the seared ahi tuna with cubes of raw sushi grade salmon, steelhead or yellowtail for poke wonton nachos.
- Add additional toppings of choice like diced cucumber, seaweed salad, imitation crab salad or edamame.
- The jalapeños can be swapped for another pepper like serranos.
- Rather than using cubed avocado, try using a puréed avocado or guacamole instead.
- Tossing the wontons in the furikake adds extra flavor to the base of the chips.
- Try swapping the wasabi mayonnaise with a quick spicy mayo sauce made by mixing together mayonnaise (kewpie is best) with the sriracha.
FAQ – Frequently Asked Questions
Yes! The wonton chips can be made 3 to 7 days in advance and stored in an airtight container. The wasabi mayonnaise can be made up to a week in advance and stored covered in the refrigerator until ready to use. You can also sear the tuna a few hours in advance then cube it and store covered in the fridge until ready to assemble.
The wonton chips can also be made with egg roll wrappers. Cut the wrappers into fourths on the diagonal rather than in half.
Try adding slices of cucumber, swapping the jalapeño for another pepper like serrano, or adding a spicy mayo! The ahi tuna can be swapped for another fish like sushi-grade salmon or yellowtail!
Yes, I like coating the tuna in sesame seeds and giving it a quick sear but sushi-grade tuna, can be served raw. Trust your fishmonger or use firmness and color as freshness cues.
Yes! Though it takes longer to work in batches. Preheat air fryer to 350ºF (180ºC). Brush or spray wonton halves in oil then add to basket in a single layer and air fry until crispy, about 3-5 minutes, shaking or flipping halfway through.
These are best served immediately. If you expect extras, store components separately (tuna, chips, sauces) and assemble just before serving.
Other Recipes to Try
If you enjoy this ahi tuna wonton nacho recipe, give these a try:
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Ahi Tuna Wonton Nachos with Wasabi Mayo
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Ingredients:
- ½ pound sushi grade ahi tuna
- ¼ teaspoon kosher salt
- 2 tablespoons black and white sesame seeds
- 2 tablespoons vegetable oil, plus additional as needed for frying
- 1 tablespoon soy sauce
- 25 wonton wrappers, cut in half diagonally
- 1 teaspoon furikake flakes
- 3 tablespoons Kewpie Japanese mayonnaise*
- 1 teaspoon wasabi paste
- 1 cup finely shredded green cabbage
- 1 medium haas avocado, peeled, seeded and diced
- 1 tablespoon sriracha
- 2 tablespoons chopped cilantro
- 2 tablespoons thinly sliced green onion
- 1 medium jalapeño, thinly sliced
Instructions:
- Season the tuna with kosher salt and sesame seeds. Heat a large sauté pan or griddle on high heat. Add 2 tablespoons (28g) of the oil and heat through. Once the oil and pan are heated, sear the tuna on each side for about 30 seconds to 1 minute for medium-rare.
- Remove the tuna to a cutting board and slice into 1” cubes. The tuna should be seared in the outside but mostly raw on the inside. Add to a bowl and toss with the soy sauce. Refrigerate until ready to serve.
- In a deep-fryer or large cast-iron skillet over medium heat, add enough vegetable oil to fill about an inch up the pan. Heat oil to 350°F (180ºC), then working a few wontons at a time, add to the skillet and fry on both sides, about 30 seconds total. Do not add to 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. Sprinkle with the furikake and set aside.
- In a small bowl, whisk the mayonnaise and wasabi paste together until throughly combined. Cover and refrigerate until ready to use.
- Spread the wonton chips out on a large platter. Top with the shredded cabbage followed by the avocado and tuna. Drizzle with the wasabi mayonnaise and the sriracha then top with the cilantro, green onion and jalapeños. Serve immediately.
Notes:
Nutrition:
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I absolutely adore this tuna appetizer. I’m on a big salad kick these days so I can’t wait to top my next salad with this.
Thank you so much!! I can’t wait to hear what you think!
We have been making this for a while now, we love it. I substitute lettuce for cabbage because some of us don’t like raw cabbage. It’s a winner for us!
This recipe was nothing short of phenomenal! And it’s actually pretty easy despite the long list of ingredients. My tips: don’t skip the furikake flakes (and don’t say it out loud around your adolescent son). They add a little bit of sweetness and flair to the chips. And, you probably don’t need as many chips as the recipe calls for. Make this and your friends and family with think you’re a gourmet cook!
YAY!!! So happy you enjoyed the recipe!!
Made this for dinner last night and seriously could have eaten the whole thing by myself! We had a few extra chips that everyone was eating like potato chips so I am glad I had extra! We will be making these again soon (maybe when I am the only one home)
Love this!! So glad it was a hit—and yes, those crispy chips are dangerously snackable. Smart move having extra!
How is this not viral? Made it for my cousin and niece and they both loved it! So yummy!!!
That makes me so happy to hear! Thanks so much for sharing Lissette!