Go Back
yard house poke nachos recipe

Yard House Poke Nachos Recipe

These Yard House Poke Nachos Recipe are a crispy, fresh appetizer made with ahi tuna, wonton chips, avocado, serranos, green onions, cilantro, nori, sesame seeds, and flavorful sauces. This copycat-style Yard House poke nachos recipe is easy to assemble at home and works well for a quick appetizer or sharing plate.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 Servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crispy Wontons
  • 20 –24 wonton wrappers
  • Neutral oil for frying
  • Fine salt to taste
For the Ahi Tuna
  • 8 oz sushi-grade ahi tuna
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • 1 tablespoon finely sliced green onion
  • 1 teaspoon sesame seeds
For the Toppings
  • 1 small avocado diced
  • 1 serrano pepper thinly sliced
  • 2 green onions sliced
  • 1 tablespoon chopped cilantro
  • 1 tablespoon finely shredded nori
  • 1 teaspoon sesame seeds
For the Sweet Soy Ginger Sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon rice vinegar
For the Sriracha Aioli
  • 3 tablespoons mayonnaise
  • 1 –2 teaspoons sriracha
  • ½ teaspoon lime juice
For the White Truffle Sauce
  • 2 tablespoons mayonnaise
  • ½ teaspoon white truffle oil
  • ½ teaspoon lemon juice

Equipment

  • Large frying pan or skillet
  • Small mixing bowls
  • Medium mixing bowl
  • Chef’s knife
  • Cutting board
  • Slotted spoon or kitchen tongs
  • Paper towels
  • Serving plate or platter
  • Small whisk or fork

Method
 

  1. Prepare the sauces: In three small mixing bowls, prepare the sweet soy ginger sauce, sriracha aioli, and white truffle sauce separately. Whisk each until smooth, then set aside.
  2. Cut the ahi tuna: Using a sharp chef's knife and cutting board, pat the ahi dry and cut it into small, even cubes. Add the tuna to a medium mixing bowl with soy sauce, sesame oil, rice vinegar, green onion, and sesame seeds. Gently mix and refrigerate until ready to assemble.
  3. Prepare the wontons: Cut the wonton wrappers into triangles. Heat neutral oil in a large frying pan or skillet over medium to medium-high heat.
  4. Fry until crisp: Using kitchen tongs or a slotted spoon, fry the wonton pieces in small batches until golden and crisp. Transfer them to a paper towel-lined plate and lightly season with salt. Let them cool uncovered so they stay crunchy.
  5. Prepare the toppings: Use the chef's knife and cutting board to dice the avocado, thinly slice the serrano, slice the green onions, and chop the cilantro. Keep the nori and sesame seeds ready for assembly.
  6. Assemble the nachos: Arrange the crispy wontons on a serving platter. Add a little diced avocado and marinated ahi to each wonton.
  7. Add the sauces: Using a spoon or small squeeze bottle, lightly drizzle the sriracha aioli, sweet soy ginger sauce, and white truffle sauce over the nachos. Avoid adding too much sauce because the wontons can soften quickly.
  8. Finish and serve: Top with serrano slices, green onion, cilantro, shredded nori, and sesame seeds. Serve immediately while the wontons are still crisp.

Notes

  • Keep the ahi refrigerated until you are ready to assemble the nachos.
  • Use tuna specifically sold as suitable for raw consumption from a reliable source.
  • Do not overcrowd the pan when frying the wontons.
  • Let fried wontons cool in a single layer so trapped steam does not soften them.
  • Add the sauces immediately before serving for the best crunch.
  • Start with less sriracha and serrano if you prefer a milder flavor.
  • If you do not want raw fish, use seared tuna, cooked salmon, shrimp, crab, or crispy tofu instead.
  • The homemade recipe is Yard House-inspired, not the restaurant's proprietary recipe.