Poke nachos, my take on a popular Yardhouse dish

ahi tuna

🥗Healthier: cooked shrimp

💰Cheaper: canned tuna

Canned tuna is more affordable and still provides a similar texture.

soy sauce

🥗Healthier: tamari

💰Cheaper: soy sauce

Tamari is gluten-free, making it a healthier option.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

seaweed salad

🥗Healthier: cucumber salad

💰Cheaper: shredded lettuce

Shredded lettuce is cheaper and adds a fresh crunch.

Cut wonton wrappers in half diagonally to create chip shapes.

Heat cooking oil in a small pot over medium-high to high heat.

Fry wonton chips for a couple of minutes on each side until golden brown.

Drain excess oil from the chips on a paper towel-lined plate and salt them while hot.

Prepare the sauce for the poke by mixing qp mayo, sriracha, shoyu, and sesame oil in a bowl.

Dice the ahi tuna into small cubes using long, single strokes to avoid breaking the fish.

Add the diced tuna to the sauce and mix to combine.

Slice green onions thinly and add them to the poke mixture, then toss to combine.

Prepare unagi aioli by mixing qp mayo, unagi sauce, and grated garlic in a separate bowl.

Build the nachos by layering wonton chips on a plate, followed by the poke mixture.

Top with additional green onions and sprinkle furukake over the nachos.

Drizzle the unagi aioli over the top of the nachos.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens