Yard House Poke Nachos Recipe

If you’ve ever tasted Yard House Poke Nachos at the restaurant, you know they’re a party in your mouth—crunchy, salty, fresh, and totally addictive. But guess what? You don’t need to wait for a night out to enjoy them!

Today, I’ll show you how to make this Asian-flavored dish at home with a perfect blend of Hawaiian-Japanese fusion.

This Yard House Poke Nachos recipe features crispy wonton chips piled high with marinated tuna, creamy avocado, and zesty toppings, all bursting with bold umami flavors. Sounds fancy? Don’t worry—I’ve broken it down into simple steps even new cooks can nail.

Let’s turn your kitchen into a tropical flavor paradise!

What Is Poke?

Poke (pronounced “poh-kay”) is a traditional Hawaiian dish featuring diced raw fish, typically tuna, seasoned with various ingredients. Here’s a simple breakdown:

1. Main Ingredient: Raw fish, usually ahi tuna, cut into small cubes.
2. Seasonings: Commonly includes soy sauce, sesame oil, and green onions.
3. Additions: Often mixed with ingredients like seaweed, onions, and sesame seeds.

Ingredients You Will Need

For the Poke:

• 2 pounds sushi-grade ahi tuna: The star ingredient must be extremely fresh and high-quality. Purchase from a reliable fishmonger or Japanese market.
• 3 tablespoons soy sauce: Provides the essential savory base for the marinade. Select naturally brewed soy sauce for the best flavor.
• 2 tablespoons sesame oil: Adds nutty depth to the marinade. Use toasted sesame oil for maximum flavor impact.
• 1 tablespoon sesame seeds: Contributes texture and visual appeal. Toast them lightly to enhance their flavor.
• 1 teaspoon grated ginger: Adds a fresh, spicy note that complements the fish perfectly.
• ½ sweet Maui onion or red onion: Provides sharp flavor and crunchy texture. Slice it very thinly.
• 3-4 green onions: Adds color and fresh onion flavor. Use both white and green parts.

For Assembly:

• 1 avocado: Provides creamy texture and richness. Choose one that yields slightly to pressure.
• 3-4 radishes: Optional but recommended for extra crunch and peppery flavor.
• 1 package wonton wrappers: Forms the base of your nachos. Select fresh wrappers without tears.
• Vegetable or peanut oil: Needed for frying the wonton chips. Choose an oil with a high smoke point.
• Nori (seaweed): Optional garnish that adds authentic flavor and visual appeal.

Possible Substitutions for This Recipe

• Salmon can replace tuna for a different flavor profile
• Rice crackers can substitute for wonton chips
• Tamari can replace soy sauce for a gluten-free option
• Shallots can substitute for Maui or red onion
• Cucumber can replace radishes for crunch
• Grape seed oil can substitute for vegetable or peanut oil

Kitchen Appliances Needed

1. Cutting board and sharp knife
2. Mixing bowls
3. Frying pan or deep fryer
4. Tongs or slotted spoon
5. Paper towels (for draining fried wonton chips)

How to Make Yard House Poke Nachos Recipe

Making Yard House Poke Nachos at home is easier than you think! Follow these simple steps, and you’ll have a delicious appetizer ready in no time.

Step 1 | Prepare the Tuna Marinade

The key to great poke nachos is fresh, flavorful marinated tuna.

Dice the tuna – Cut 2 lbs of sushi-grade ahi tuna into 1-inch cubes.
Mix the marinade – In a bowl, combine:

• 3 tbsp soy sauce
• 2 tbsp sesame oil
• 1 tbsp sesame seeds
• 1 tsp grated ginger

Add the tuna – Stir in the cubed tuna until fully coated.

Add onions – Thinly slice ½ red onion (or sweet Maui onion) and mix it in.

Garnish with green onions – Chop 3-4 green onions and add them in.

Let it marinate – Cover the bowl and refrigerate for 15 minutes while you prepare the other ingredients.

Step 2 | Fry the Wonton Chips

The crispy base of these nachos is made from fried wonton wrappers.

Heat the oil – Pour vegetable or peanut oil into a frying pan and heat over medium heat.

Cut the wonton wrappers – Slice wonton wrappers into triangles.

Fry in batches – Drop a few wonton triangles into the hot oil and fry for about 30 seconds per side, until golden brown and crispy.

Drain excess oil – Remove and place on a paper towel-lined plate.

🔹 Shortcut: If you prefer, you can bake the wonton chips at 375°F (190°C) for 6-8 minutes until crispy.

Step 3 | Assemble the Nachos

Arrange the wonton chips – Spread them out on a serving plate.

Spoon the marinated tuna over the chips – Distribute evenly.

Add diced avocado and sliced radishes – Scatter them across the nachos.

Garnish with green onions, sesame seeds, and nori – This adds extra color and flavor.

Recipe Notes

• Use the freshest tuna possible – Sushi-grade tuna is essential for the best taste and texture.
• Let the tuna marinate for at least 15 minutes – This helps the flavors soak into the fish.
• Serve immediately – Wonton chips can get soggy if left too long.
• Try a drizzle of spicy mayo or wasabi aioli – It adds an extra layer of flavor.

Perfect Pairings for Poke Nachos

Take your poke nacho experience to the next level with these delicious accompaniments:

1. Edamame – A simple, protein-packed side that adds a fresh, healthy crunch.
2. Spicy Mayo – Drizzle or dip for a creamy, fiery kick that complements the poke.
3. Pickled Ginger – A zesty, palate-cleansing bite between nachos to balance flavors.
4. Cold Beer or Sake – The crispness of beer or the smooth umami of sake enhances the dish’s flavors beautifully.

Storing Leftovers

Proper storage is crucial for maintaining food safety and quality with this dish. Here are the key guidelines:

1. Marinated tuna: Store in an airtight container in the refrigerator for up to 24 hours
2. Wonton chips: Keep in an airtight container at room temperature for up to 3 days
3. Assembled nachos: Best consumed immediately, not recommended for storage
4. Unused raw tuna: Wrap tightly and refrigerate for up to 24 hours
5. Sliced vegetables: Store separately in airtight containers in the refrigerator

Remember that raw fish should never be left at room temperature for more than 2 hours. Always prioritize food safety when storing and serving this dish.

Yard House Poke Nachos Recipe FAQs

1. Can I make this recipe ahead of time?

The components can be prepared separately in advance. Fry the wonton chips up to 3 days ahead and store in an airtight container. The tuna can be marinated up to 4 hours before serving. Final assembly should occur just before serving to maintain optimal texture and freshness.

2. How do I know if my tuna is sushi-grade?

Sushi-grade tuna should be purchased from a reputable seafood vendor or Japanese market. The fish should have a bright red color, firm texture, and no strong fishy odor. Always inform your vendor that you plan to consume the fish raw to ensure you receive appropriate quality.

3. What’s the best oil temperature for frying wonton wrappers?

Maintain an oil temperature of 350°F (175°C) for optimal results. This temperature ensures crispy wontons without burning. If you don’t have a thermometer, test with a small piece of wrapper – it should bubble immediately and turn golden in about 30 seconds.

4. Can I bake the wonton wrappers instead of frying?

Yes, you can bake wonton wrappers at 375°F (190°C) for 6-8 minutes until crispy. Brush them lightly with oil and arrange in a single layer on a baking sheet. While baked wontons provide a healthier option, they may not achieve the same level of crispiness as fried ones.

5. Can I use frozen tuna?

While fresh tuna is preferred, high-quality frozen sushi-grade tuna can be used. Thaw it overnight in the refrigerator and pat it dry thoroughly before cutting. Never use quick-thaw methods as they can compromise texture and food safety.

6. What’s the best way to cut tuna for poke?

Use a sharp knife to cut against the grain into 1-inch cubes. Consistent size ensures even marination and proper texture. Clean your knife between cuts to maintain precise edges.

7. How long can I marinate the tuna?

Marinate the tuna for 15 minutes to 4 hours. Longer marination can begin to “cook” the fish in the acidic marinade, affecting its texture. The tuna should maintain its bright red color and firm texture.

8. What’s the best way to serve this for a party?

Prepare all components in advance but assemble in small batches throughout the event. This maintains the optimal texture of both the chips and the fish. Consider setting up a build-your-own station where guests can assemble their portions.

Continue to Content

Yard House Poke Nachos Recipe

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Make Yard House Poke Nachos in just 30 minutes! This easy recipe features crispy wonton chips, marinated tuna, and fresh toppings for an irresistible appetizer.

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Ingredients

For the Poke:

• 2 lbs sushi-grade ahi tuna, diced
• 3 tbsp soy sauce
• 2 tbsp sesame oil (toasted)
• 1 tbsp sesame seeds, lightly toasted
• 1 tsp grated ginger
• ½ sweet Maui onion or red onion, thinly sliced
• 3-4 green onions, chopped

For Assembly:

• 1 avocado, diced
• 3-4 radishes, thinly sliced (optional)
• 1 package wonton wrappers, cut into triangles
• Vegetable or peanut oil (for frying)
• Nori (seaweed), for garnish (optional)

Instructions

Step 1: Prepare the Tuna Marinade

The key to great poke nachos is fresh, flavorful marinated tuna.

Dice the tuna – Cut 2 lbs of sushi-grade ahi tuna into 1-inch cubes.
Mix the marinade – In a bowl, combine:

3 tbsp soy sauce
2 tbsp sesame oil
1 tbsp sesame seeds
1 tsp grated ginger

Add the tuna – Stir in the cubed tuna until fully coated.

Add onions – Thinly slice ½ red onion (or sweet Maui onion) and mix it in.

Garnish with green onions – Chop 3-4 green onions and add them in.

Let it marinate – Cover the bowl and refrigerate for 15 minutes while you prepare the other ingredients.

Step 2: Fry the Wonton Chips

The crispy base of these nachos is made from fried wonton wrappers.

Heat the oil – Pour vegetable or peanut oil into a frying pan and heat over medium heat.

Cut the wonton wrappers – Slice wonton wrappers into triangles.

Fry in batches – Drop a few wonton triangles into the hot oil and fry for about 30 seconds per side, until golden brown and crispy.

Drain excess oil – Remove and place on a paper towel-lined plate.

🔹 Shortcut: If you prefer, you can bake the wonton chips at 375°F (190°C) for 6-8 minutes until crispy.

Step 3: Assemble the Nachos

Arrange the wonton chips – Spread them out on a serving plate.

Spoon the marinated tuna over the chips – Distribute evenly.

Add diced avocado and sliced radishes – Scatter them across the nachos.

Garnish with green onions, sesame seeds, and nori – This adds extra color and flavor.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 380Total Fat: 20gSaturated Fat: 3gCholesterol: 45mgSodium: 620mgCarbohydrates: 22gFiber: 4gSugar: 2gProtein: 32g

Conclusion

This Yard House Poke Nachos Recipe is an easy and delicious way to enjoy fresh poke at home. The combination of crispy wonton chips, marinated tuna, and fresh toppings makes every bite amazing.

Give this recipe a try and let me know how it turns out! Don’t forget to follow us on Pinterest for more tasty recipes. Happy cooking!