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Yard House Poke Nachos Recipe

Yard House Poke Nachos Recipe

Make restaurant-style Yard House poke nachos at home with crispy wonton chips, seasoned ahi tuna, creamy avocado, spicy aioli, sweet soy ginger sauce, and a delicate truffle sauce drizzle.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Appetizer
Cuisine: Asian-Inspired Fusion
Ingredients Equipment Method Notes

Ingredients
  

  • Crispy Wonton Chips
  • 20 –24 square wonton wrappers
  • Neutral oil as needed for frying
  • Fine salt to taste
  • Ahi Tuna
  • 8 ounces ahi tuna intended for raw consumption
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon rice vinegar
  • 1 tablespoon thinly sliced green onion
  • 1 teaspoon sesame seeds
  • Toppings
  • 1 small ripe avocado diced
  • 1 serrano pepper thinly sliced
  • 2 green onions thinly sliced
  • 1 tablespoon chopped cilantro
  • 1 tablespoon shredded nori
  • 1 teaspoon sesame seeds
  • Sweet Soy Ginger Sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon rice vinegar
  • Sriracha Aioli
  • 3 tablespoons mayonnaise
  • 1 –2 teaspoons sriracha
  • ½ teaspoon lime juice
  • White Truffle Sauce
  • 2 tablespoons mayonnaise
  • ½ teaspoon white truffle oil
  • ½ teaspoon lemon juice

Equipment

  • Heavy-bottomed pot or deep skillet — for frying wonton chips.
  • Kitchen thermometer — to check the frying oil temperature.
  • Sharp chef's knife — for cutting tuna and vegetables.
  • Cutting board — for preparing ingredients.
  • Mixing bowls — for marinating tuna and mixing sauces.
  • Whisk or small spoon — for combining sauces.
  • Slotted spoon — for safely removing wonton chips from hot oil.
  • Paper towels or wire rack — for draining and cooling the chips.
  • Serving platter — for assembling the nachos.
  • Squeeze bottles — for evenly drizzling the sauces.

Method
 

  1. Make the sauces: Whisk the soy sauce, honey, ginger, and rice vinegar together. In separate bowls, mix the sriracha aioli and white truffle sauce until smooth. Refrigerate until needed.
  2. Cut the tuna: Using a sharp knife, cut the chilled ahi tuna into small, even cubes. Place it in a chilled bowl.
  3. Season the tuna: Gently combine the tuna with soy sauce, sesame oil, rice vinegar, green onion, and sesame seeds. Keep refrigerated until assembly.
  4. Cut the wontons: Slice each wonton wrapper diagonally into two triangles.
  5. Heat the oil: Bring the frying oil to approximately 350°F. Fry the wrappers in small batches for about 30–60 seconds per side, until golden and crisp.
  6. Drain the chips: Remove the wontons with a slotted spoon. Drain on paper towels or a wire rack and season lightly with salt. Allow them to cool completely.
  7. Prepare the toppings: Dice the avocado, slice the serrano pepper and green onions, chop the cilantro, and prepare the nori.
  8. Arrange the nachos: Spread the crispy wonton chips across a serving platter. Distribute the seasoned tuna and avocado evenly over the chips.
  9. Add the sauces: Drizzle the sweet soy ginger sauce, sriracha aioli, and white truffle sauce lightly over the toppings.
  10. Finish and serve: Sprinkle with serrano pepper, green onions, cilantro, nori, and sesame seeds. Serve immediately to preserve the crispy texture.

Notes

  • Keep the chips crisp: Assemble the nachos immediately before serving.
  • Adjust the heat: Use less sriracha or serrano pepper for a milder flavor.
  • Prepare ahead: Make the sauces in advance, but keep the toppings and chips separate until serving.
  • Raw seafood safety: Use a reputable seafood supplier and follow safe handling guidance. Raw tuna can still carry foodborne risks; fully cooked shrimp, salmon, or tofu are alternatives.

Summary

This Yard House poke nachos recipe combines crispy wonton chips, seasoned ahi tuna, creamy avocado, and three flavorful sauces for a restaurant-style appetizer at home. Prepare the ingredients separately and assemble just before serving for the best crunch and flavor.