Yard House Poke Nachos Recipe

Bored at home and getting hungry! And your stomach is aching for some Yard House poke nachos? We’ve got you covered. 

Yard House nachos are among the most popular in the United States. Their Ahi Tuna Poke Nachos are particularly delicious and unique, leaving you with a burst of delicious flavor in your mouth.

Moreover, these poke nachos are light snacks, and you can have them anytime at home or make them for any occasion. If you want to have a summer party, then it’s a must-try for you.

So, without further hesitation, let’s start making your version of this restaurant’s top-notch poke nachos recipe from Yard House in your kitchen.

What is Poke?

Poke is more of a traditional dish for the native Hawaiians. Hawaiian fishermen would slice up smaller reef fish and serve them raw, seasoned with whatever was available, usually condiments like sea salt, candlenuts, seaweed, and limu. Traditionally, poke is made with ahi tuna.

Ingredients:

• 12-ounce Crispy wonton chips
• 1 pound Marinated raw Ahi (sushi-grade tuna)
• 1 cup Vegetable oil
• One lime 
• One tablespoon of soy sauce
• 1 Fresh avocado
• ½ cup Lemon sriracha Aioli

For toppings:

• Sweet soy
• The creamy white truffle sauce
• Cilantro Serrano chilies
• Sliced green onions
• Toasted black & white sesame seeds
• Nori strips 

Tools

• A mixing bowl
• Knife
• Teaspoon
• Tablespoon
• Nonsticky frying pan
• Tongs 
• A large platter 

How to make Yard house Poke nachos 

Cut the Ahi tuna:

First, cut the raw Ahi into ½ inch pieces, which is sushi-grade tuna, and then put all the pieces in a medium mixing bowl.

Marinating the raw Ahi:

Combine the chopped Ahi with ½ cup of chopped red onions, one tablespoon of soy sauce, and the lime juice in a mixing bowl.

Now set aside the Ahi to marinate ideally for our recipe.

Cutting the wonton wrappers:

First, you can buy wonton wrappers. All you need is to cut the wrappers into triangular shapes because usually, the wrappers are square, and you can use the knife and cut in the middle, and here you have your triangular-shaped wonton wrappers.

Frying the Crispy wonton chips:

All you need is a nonstick frying pan and heat it to medium heat, and then after a few seconds, pour vegetable oil and check that the frying pan has ½ inch of oil in it to help you fry the wrappers perfectly. 

Now put 2-3 pieces at a time in the frying pan and fry them. Use the tongs to flip them so that all of them get perfectly fried, have a golden brown texture, and become crispy when it’s fried. Try to put them aside in a wire rack so that all the oil gets out of the crispy wonton chips, or put it on tissue papers or oil-absorbing papers. 

Time to start serving the platter:

Next, take a large platter, spread those fried crispy wonton chips, and then scatter the marinated raw Ahi over the chips, followed up by scattering the freshly sliced avocado all over the chips on the platter.

Pouring the sriracha aioli and sweet soy:

Pour half a cup or two tablespoons of sriracha aioli all over the chips, and as you add more ingredients, it will become more colorful, eye-catching, and delicious. 

Now add two tablespoons of sweet soy all over the chips, and let me tell you, this sweet soy will make the nachos juicier and give your taste buds a blast of unique taste.

Pouring the creamy white truffle sauce:

Follow up by adding the yummy creamy white truffle sauce all over the wonton chips. It gives the nacho an extra yummy and mouthwatering taste.

Ending the topping:

Now it’s time to end the decoration with some toppings, adding Cilantro, Serrano chilies, sliced green onions, and Toasted black & white sesame seeds, and finish with the nori strips.

Here you have your restaurant version of Yard House poke nachos, ready to be eaten. 

Readymade wonton chips:

You can always go for the easy method. You can buy readymade wonton fried chips to make your cooking easy and save a lot of time or buy other chips too. 

Sriracha Aioli alternative:

Spicy mayo can be your go-to alternative to sriracha Aioli, or you can make your homemade mayo or Sriracha Aioli. Or you can make a combo of mayonnaise and sriracha aioli by using a whisk which will go great with yard house with our recipe.

Can You Use Canned Tuna Instead of Fresh Ahi Tuna for This Recipe?

Absolutely, you can use canned tuna as a substitute for fresh Ahi Tuna in this recipe. Fresh Ahi Tuna offers a unique flavor and texture that’s hard to match, but canned tuna can work in a pinch, particularly if you’re looking for a more budget-friendly or accessible option.

Tips for Using Canned Tuna:

• Drain Thoroughly: Ensure you drain the canned tuna well to remove excess water or oil. This will help achieve a better consistency.
• Choose Quality Tuna: Opt for higher-quality brands like Wild Planet or Bumble Bee Prime Fillet to get the best possible flavor and texture.
• Adjust Seasoning: Since canned tuna is often pre-cooked and has a different flavor profile, you might need to adjust the seasoning and add some extra spices or herbs to enhance the dish.

While canned tuna can make a quick and convenient alternative, keep in mind that the overall experience might differ slightly from using fresh Ahi Tuna.

No problem! You can easily tailor the spice level of any dish to suit your preferences. Here are a few tips:

• Omit Spicy Ingredients: Simply leave out the hot components like sriracha, jalapenos, or red pepper flakes.
• Substitute with Milder Options: Replace spicy elements with milder alternatives such as sweet bell peppers or mild salsas.
• Adjust Quantities: Reduce the amounts of spicy ingredients instead of entirely eliminating them to find a balance that works for you.
• Use Gentle Heat Sources: If you’re open to a slight kick, consider using ingredients like smoked paprika or cumin, which add flavor without overwhelming heat.

With these modifications, you can enjoy flavorful dishes without the burn!

Toppings:

You can use other herbs like mint, dill, and basil. 

Also, some vegetables like olive, black bean, and jalapeno for toppings are all up to your taste and preference. 

Storing the Ahi:

Always remember that sushi-grade tuna will last 24-48 hours in the fridge before going wrong. So we recommend using it while it’s fresh to have the best taste.

Poke Nachos leftovers can be kept in an airtight container in the refrigerator, but they’re best enjoyed fresh. Typically, you can store them for up to 24 hours. Keep in mind that the chips might lose their crispness and become soggy during storage.

Storage Tips:

• Use Separate Containers: To retain optimal texture, consider storing the toppings and chips separately.
• Add Fresh Ingredients Later: If possible, add delicate ingredients like avocado or raw fish just before serving to maintain freshness.

By following these guidelines, you can make the most out of your poke nachos leftovers.

FAQ

Is raw poke good for health?

Yes, it contains a good amount of protein, vitamins like B12, C, and D, and minerals like magnesium, potassium, folate, iron, manganese, zinc, and niacin. And all of these elements provide your body with optimal healthy nutrition.

What other chips can I use for nachos?

We use the wonton fried chips, but you can always go for alternatives like Santitas, tortilla chips, or any brand you prefer.

Can I add cheese to the nacho?

Yes, of course, you can have cheese as a topping, but I recommend not trying cheese for poke nachos.

What kind of tuna should I use?

We recommend you buy the sushi-grade ahi tuna, which is best for poke nachos.

What to serve with poke nachos?

You can go with any side dish you want with poke nachos, but we suggest trying spiced pumpkin soup, chicken tortilla soup, honey garlic shrimp, Mexican rice, etc.

Absolutely! You can definitely prepare parts of this recipe in advance to save time. Here’s how:

1. Ingredients Prep: Slice and dice all your veggies, shred the cheese, and cook any meats the day before. Store everything in airtight containers in the refrigerator.
2. Sauces and Toppings: Mix any sauces or prepare toppings like guacamole and salsa ahead of time. Keep them in separate containers to prevent sogginess.
3. Assembling Tips: For the best results, assemble the nachos just before serving. This ensures the chips remain crispy and delicious.

By following these steps, you can enjoy fresh, homemade nachos with minimal last-minute effort!

Conclusion:

Without a doubt, Yard House Poke Nachos has brought a revolution in the world of food variation. You will be glad to make this secret recipe in your kitchen and make this dish anytime on any occasion to make your home events or party more spicy and tasty.

The flavour combination will entice your taste buds and leave you wanting more. 

We hope we were able to make this recipe simple enough so that you can enjoy it with friends and family or on your own.