Poke Nachos

Step 1

Place the cubed ahi tuna in a small bowl.

Step 2

Pour 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon minced ginger, and 0.5 teaspoon sesame oil over the tuna.

Step 3

Stir the tuna gently with a fork until everything is evenly coated, lifting from the bottom to coat all pieces.

Step 4

Let the poke sit at room temperature for 10 minutes so the flavors soak in; it will smell fragrant and savory when ready.

Step 5

Cut the avocado in half lengthwise around the pit, twist the halves apart, scoop out the pit, then slice each half into thin lengthwise strips.

Step 6

Dice the cucumber into pieces the size of a grain of rice by cutting it into 1/4-inch cubes.

Step 7

In a small bowl, whisk together 3 tablespoons mayonnaise and 1 teaspoon sriracha until the color is uniform, creating a spicy mayo.

Step 8

Spread the wonton chips across a large plate or shallow platter, arranging them so they lie flat and overlap slightly like shingles.

Step 9

Use a slotted spoon to lift the poke from its marinade, leaving excess liquid behind, and scatter it evenly over the chips.

Step 10

Arrange the avocado slices in a single layer on top of the poke, spacing them so they cover the chips.

Step 11

Scatter the diced cucumber pieces over the avocado in a thin, even layer.

Step 12

Drizzle the spicy mayo in a zigzag pattern across the entire nacho by moving the small bowl side to side about 6 inches above the plate.

Step 13

Sprinkle 1 tablespoon sesame seeds evenly over the top.

Step 14

Scatter the sliced scallion over the nachos as a final garnish.

Step 15

Serve immediately while the chips are still crispy; eat with your hands or a fork.