poke nachos

Poke Nachos

Who needs a poke bowl when you can have POKE NACHOS? Okay yeah, pour on some creamy "peanut" sauce and mango basil hot sauce and I'm SOLD.
Course Healthy Junk, Main Course, Snack Attack
Cuisine Asian
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Author Brewing Happiness


  • white corn tortilla chips
  • 2 cups sashimi grade tuna, sliced into bite sized squares
  • 2 tablespoons creamy “peanut” sauce + extra for drizzling
  • 1/2 avocado, cubed
  • 1/2 cucumber, chopped
  • 2-3 radishes, sliced thin
  • 1/2 jalapeno, sliced thin
  • 1/4 cup edamame
  • 2 tablespoons pickled ginger
  • 2 tablespoons green onion, diced
  • mango basil hot sauce


  1. Using a very sharp knife, slice your tuna into cubes. Place your cubed tuna into a bowl with 2 tablespoons of creamy "peanut" sauce. Toss until well coated. Place in refrigerator until ready to assemble nachos.
  2. Slice and dice all of your other veggies 'n things.
  3. Lay some tortilla chips onto a serving tray and layer with all the things (ie. marinated tuna, avocado, cucumber, radishes, jalapeno, edamame, pickled ginger, and green onions.
  4. Top nachos with a drizzle of creamy "peanut" sauce, as well as a few dashes of mango basil hot sauce.
  5. EAT UP.

Recipe Notes

Never heard of poke? READ THIS.