Yard House Poke Nachos Recipe

Yard House serves amazing food that brings together flavors from around the world. One dish that always gets people talking is the Yard House Poke Nachos Recipe.

This creative meal combines fresh Hawaiian-style poke with crispy, crunchy nachos. The contrast of cool fish and warm chips creates a dish that guests remember long after the last bite.

Last summer, my friend tried these nachos at Yard House and couldn’t stop talking about them. She loved how the fresh tuna paired with the crispy chips and creamy toppings.

The mix of textures and flavors made every bite exciting and satisfying. She asked me to help her recreate them at home, and we enjoyed the process while learning how simple they really are.

Now you can make this Yard House Poke Nachos Recipe right in your own kitchen. You don’t need to be a chef or spend hours cooking.

With basic items from your local store and easy steps, you can pull together a dish that looks impressive and tastes even better.

What Are Poke Nachos

Poke nachos are a mix of two well-loved foods. Poke comes from Hawaii and uses raw, cubed fish mixed with light seasoning. Nachos come from Mexican cooking and use crispy chips with toppings.

When these two ideas meet, the result is poke nachos. Crispy wonton chips replace tortilla chips, and fresh tuna takes the place of cooked meat.

The dish gets finished with sauces, avocado, and crunchy toppings. Every bite has a mix of cool, creamy, and crisp textures that feel balanced and fresh.

What Makes Yard House Poke Nachos So Popular

The Perfect Balance – Yard House Poke Nachos win people over with their amazing balance. You get crispy wonton chips that stay crunchy even under all the toppings.

The fresh tuna melts in your mouth with a buttery texture. Creamy avocado adds richness. Crunchy radishes give a nice snap. Sweet onions bring a mild flavor.

The sauces tie everything together with creamy, spicy, and sweet notes. Every bite combines these different textures and flavors in a way that keeps you coming back.

Most Ordered Appetizer – This dish ranks as one of the most ordered appetizers at Yard House. People love how it feels special but also shareable.

The portion size works great for groups. The fresh fish makes it feel like a treat. The presentation catches your eye when it arrives at the table. Many people order it every time they visit the restaurant.

Yard House Made It Famous – Yard House played a big role in making poke nachos popular across America. They took the Hawaiian poke trend and gave it a twist.

Yard House Poke Nachos Ingredients

For the Wonton Chips:

• Wonton Wrappers (30–40 pieces): Wonton wrappers are thin square sheets found in the refrigerated section of Asian grocery stores. Egg roll wrappers cut into triangles can be used as well, but they are slightly thicker and crunchier.
• Vegetable Oil or Peanut Oil (for frying): Vegetable oil is a neutral-tasting oil that works well. Peanut oil is another great choice. Canola oil or any neutral cooking oil will also fry the wonton wrappers evenly.

For the Ahi Tuna Poke:

• Sushi-Grade Ahi Tuna (1.5–2 pounds): Sushi-grade ahi tuna is the most important ingredient because it is eaten raw. Sushi-grade ahi tuna should be bright red, smell clean, and never smell fishy. Fresh salmon can also be used if ahi tuna is not available.
• Soy Sauce (4 tablespoons): Soy sauce adds salty, savory umami flavor to the ahi tuna marinade. Regular soy sauce works well, and low-sodium soy sauce helps control salt levels. Japanese-style soy sauce is usually lighter and smoother in taste.
• Sesame Oil (2 tablespoons): Sesame oil gives the ahi tuna poke a rich, nutty aroma that makes the dish taste authentic. Toasted sesame oil is best, and only a small amount is needed because the flavor is strong.
• Green Onions (3–4 stalks): Green onions add a mild onion flavor and fresh color to the ahi tuna poke. Both the white and green parts of the green onions should be finely chopped. Regular onions can be used instead, but they will taste sharper.
• Sweet Maui Onion or Red Onion (½ medium): Sweet Maui onion is traditionally used in Hawaiian poke and adds gentle sweetness without overpowering the tuna. Red onion is a common alternative and adds color and mild bite. Thin slicing helps keep the onion flavor balanced. White or yellow onions can also work but taste stronger.
• Fresh Ginger (1-inch piece): Fresh ginger adds a warm, slightly spicy aroma to the ahi tuna marinade. Fresh ginger should be peeled and finely grated so it blends smoothly. Ground ginger can be used in small amounts if fresh ginger is not available.
• Sesame Seeds (2–3 tablespoons): Sesame seeds add light crunch and a toasted flavor to the ahi tuna poke. White or black sesame seeds both work well. Lightly toasting sesame seeds in a dry pan enhances their nutty taste. Other seeds can be used, but the flavor will be different.

Sauces and Drizzle:

• Mayonnaise (½ cup): Mayonnaise creates the creamy base for the sauce and balances the heat from the sriracha. Regular mayonnaise works perfectly, while Japanese Kewpie mayonnaise adds extra richness and tang. Greek yogurt or sour cream can be used for a lighter texture.
• Sriracha Sauce (2–3 tablespoons): Sriracha sauce adds heat and garlicky flavor to the creamy sauce. The amount can be adjusted depending on how spicy you want the nachos. Other chili sauces can be used, but the flavor will change slightly.
• Lime Juice (1 tablespoon): Fresh lime juice brightens the sauce and cuts through the richness of the mayonnaise. Freshly squeezed lime juice tastes best, but lemon juice can also work if needed.
• Garlic Powder (½ teaspoon): Garlic powder adds mild savory depth without overpowering the sauce. Fresh minced garlic can be used for a stronger garlic flavor.

For the Sweet Drizzle:

• Honey or Agave Syrup (2 tablespoons): Honey adds gentle sweetness that balances the salty and spicy flavors of the poke nachos. Agave syrup works well for a vegan-friendly option and has a lighter texture. Maple syrup can also be used, though it adds a different flavor.
• Soy Sauce (1 teaspoon): Soy sauce adds a small amount of saltiness to balance the sweetness of the honey or agave. This ingredient can be skipped if a purely sweet drizzle is preferred.

Toppings & Garnish:

• Avocado (2 medium): Avocado adds a creamy texture and mild flavor that pairs perfectly with raw tuna. Avocados should be ripe but still firm, then sliced or cubed for topping the nachos.
• Radishes (4–5): Radishes add a crisp bite and light peppery flavor, along with a pop of pink color. Thin slicing keeps the radishes from tasting too strong. Cucumbers can also be used for a milder crunch.
• Extra Green Onions: Extra green onions are sprinkled on top for fresh flavor and bright color. Chives or fresh cilantro can also be used for garnish.
• Nori Sheets (optional, 1–2 sheets): Nori sheets add a subtle ocean-like flavor that complements the ahi tuna. Nori sheets should be lightly toasted and cut into thin strips. Furikake seasoning gives a similar taste with less effort.
• Jalapeños (optional): Jalapeños add extra heat and a fresh chili bite to the poke nachos. Fresh jalapeños, serrano peppers, or pickled jalapeños all work depending on how spicy you want the dish.

Kitchen Tools and Equipment You’ll Need

• Sharp Knife – For cutting tuna cleanly
• Cutting Board – Separate one for raw fish
• Mixing Bowls (2-3) – For marinades and toppings
• Large Frying Pan or Wok – Deep enough for frying
• Slotted Spoon or Spider Strainer – To remove chips safely
• Paper Towels – For draining fried chips
• Measuring Cups and Spoons – For accurate portions
• Small Bowls – For mixing sauces
• Serving Platter – Large and flat
• Plastic Wrap – To cover marinating tuna
• Kitchen Gloves (optional) – For mixing with hands

How to Make Yard House Poke Nachos

Step 1 | Pat and Cut the Tuna

Pat the tuna steak completely dry with paper towels. Using a sharp knife, cut it into small, bite-sized cubes, about ½-inch in size.

Step 2 | Marinate the Tuna

Place the tuna in a mixing bowl. Add the soy sauce, sesame oil, half of the chopped green onions, and sesame seeds. Gently mix until the tuna is evenly coated.

Step 3 | Chill the Poke

Cover the bowl and place it in the refrigerator for at least 15 minutes so the flavors can soak in.

Step 4 | Prepare Wonton Chips (Frying Method)

Pour oil into a skillet until it is about 1–2 inches deep and heat over medium-high heat. Cut the wonton wrappers into triangles. Carefully add a few pieces at a time to the hot oil, making sure not to overcrowd the pan.

Fry for about 30–60 seconds per side until golden brown and crispy. Remove with a slotted spoon, place on paper towels to drain, and lightly sprinkle with salt while still hot.

Prepare Wonton Chips (Baking Method Optional): Heat your oven to 375°F. Arrange the wonton triangles on a baking sheet in a single layer. Lightly spray or brush them with oil. Bake until crisp and lightly golden, watching closely so they do not burn.

Step 5 | Make the Creamy Sriracha Sauce

Add mayonnaise, sriracha, lime juice, and garlic powder to a small bowl. Whisk until smooth and creamy.

Taste and adjust the heat by adding more sriracha or more mayo as needed. Set aside or chill until ready to use.

Step 6 | Make the Sweet Sauce

Mix the honey or agave syrup with the soy sauce in another small bowl. Stir until smooth and pourable. If the honey is too thick, warm it slightly to make drizzling easier.

Step 7 | Prepare the Toppings

Slice the avocado in half, remove the pit, peel, and cut into thin slices or small cubes. Lightly sprinkle with lemon or lime juice to prevent browning. Finely slice the green onions after trimming the root ends.

Separate the pickled ginger slices and pat them dry if needed. Cut the nori sheets into thin strips using scissors or a sharp knife and keep them dry until serving.

Step 8 | Arrange the Chips and Poke

Arrange a generous layer of crispy wonton chips on a large platter. Spoon the chilled, marinated tuna evenly over the chips. Add the avocado on top, spacing it out for even bites.

Step 9 | Garnish and Serve

Drizzle the creamy sriracha sauce and sweet sauce over everything. Finish with pickled ginger, nori strips, a sprinkle of sesame seeds, and the remaining green onions. Serve immediately for the best texture and flavor.

Chef Notes & Special Tips

• Ingredient Choices: Choose the freshest tuna from a trusted source to ensure safety and taste. If substituting fish, match the texture for best results. This keeps the dish authentic without risks.
• Oil Temperature Matters: Keep your frying oil at a steady medium-high heat. Too hot and the chips burn outside while staying soft inside. Too cool and they absorb oil and get greasy.
• Flavor Adjustments: Adjust spice levels by starting with less sriracha and tasting as you go. Add more ginger for warmth if desired. These tweaks help tailor to personal preferences.
• Serving Temperature: Keep all components cold until assembly time. Cold tuna on room-temperature chips works better than warm chips with cold tuna.

Serving Ideas

This dish works well on a large flat plate so every chip gets topping. You can also serve it in small bowls for individual portions.

For a fuller plate, add a side of steamed or Seasoned rice and spoon extra poke on top. Another option uses lettuce cups instead of chips for a lighter bite.

You can also layer everything on a wooden board for a relaxed table setup. This recipe gives you space to customize with layout and color while keeping the same bold flavors.

Make-Ahead and Storage Tips

You can chop all your veggies and mix the sauces a day ahead. Store them in separate airtight containers in the fridge. Marinate the tuna up to 2 hours before serving; longer can change its texture.

This dish is best eaten fresh. Leftovers will be soggy. However, you can store the separate components in the fridge for a day. The poke alone is great over rice the next day.

Yard House Poke Nachos Recipe FAQs

1. Can I use frozen tuna for this recipe?

Yes, you can use frozen tuna, but it must be sushi-grade or sashimi-grade. Many fish sold as sushi-grade have actually been frozen to kill parasites, which is actually safer. Thaw it slowly in the refrigerator overnight, never at room temperature.

Once thawed completely, pat it dry and use it right away. The texture might be slightly different from never-frozen tuna, but it still works well for poke.

2. Can I make these nachos vegetarian?

Absolutely. Replace the tuna with firm cubed tofu or watermelon radish cut into cubes. Marinate them the same way in the soy sauce, sesame oil, and other seasonings.

You could also use hearts of palm or mushrooms. The texture won’t be exactly the same, but the flavors will still work well. Add extra avocado to make up for the protein.

3. My chips got soggy quickly. How can I prevent that?

The key is to assemble right before serving. Also, make sure your tuna poke is well-drained and not sitting in a pool of extra marinade. Patting the tuna cubes very dry after cutting helps a lot.

Serve the nachos on a large platter so they aren’t piled too high, which traps moisture.

4. Can this recipe fit a gluten-free diet?

Yes, with small swaps. Use gluten-free soy sauce or tamari. Choose gluten-free chips instead of wonton wrappers. All other ingredients naturally contain no gluten.

Always check sauce labels for hidden wheat. With these changes, the dish stays safe while keeping the same fresh taste and texture.

5. Is raw fish safe for home cooking?

Raw fish stays safe when sourced properly and kept cold. Sushi-grade labeling matters. Clean tools and quick prep reduce risk. Fish should stay chilled until serving. Avoid leaving it out too long. These steps help keep the dish fresh and safe.

6. Are there low-carb options?

Skip wonton chips and use cucumber slices or lettuce cups as the base. This keeps carbs down while adding extra crunch. The poke and toppings stay the same, focusing on fresh, protein-packed elements.

7. What if avocado browns quickly?

Toss diced avocado in lime juice right after cutting to slow oxidation. Add it last during assembly. If prepping ahead, store in an airtight container with plastic wrap pressed on the surface.

8. Can I add other toppings?

Definitely. Try edamame, cucumber, pickled ginger, masago (fish eggs), crispy fried onions, or diced mango for sweetness.

Some people add shredded cabbage or lettuce for extra crunch. Furikake seasoning is another great topping. Just avoid anything that will make the chips soggy too quickly, like watery tomatoes or too much wet sauce.

Continue to Content

Yard House Poke Nachos Recipe

Yield: 4–6 servings

Prep Time: 20 minutes

Cook Time: 10 minutes

Additional Time: 15 minutes

Total Time: 45 minutes

Make Yard House Poke Nachos in 45 mins with crispy wonton chips, fresh tuna, creamy sriracha sauce & sweet drizzle—perfect appetizer for 4–6 servings.

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Ingredients

For Wonton Chips:

• Wonton Wrappers: 30–40 pieces (or egg roll wrappers)
• Vegetable or Peanut Oil: 2 cups (for frying)

For Ahi Tuna Poke:

• Sushi-Grade Ahi Tuna: 1.5–2 pounds
• Soy Sauce: 4 tablespoons
• Sesame Oil: 2 tablespoons
• Green Onions: 3–4 stalks, finely chopped
• Sweet Maui Onion or Red Onion: ½ medium, thinly sliced
• Fresh Ginger: 1-inch piece, grated
• Sesame Seeds: 2–3 tablespoons

For Creamy Sriracha Sauce:

• Mayonnaise: ½ cup
• Sriracha Sauce: 2–3 tablespoons
• Lime Juice: 1 tablespoon
• Garlic Powder: ½ teaspoon

For Sweet Drizzle:

• Honey or Agave Syrup: 2 tablespoons
• Soy Sauce: 1 teaspoon
• Toppings & Garnish:
• Avocado: 2 medium, sliced or cubed
• Radishes: 4–5, thinly sliced
• Extra Green Onions: 1–2 stalks, chopped
• Nori Sheets (optional): 1–2 sheets, thinly sliced
• Jalapeños (optional): 1–2, thinly sliced
• Pickled Ginger (optional): 1–2 tablespoons
• Additional Sesame Seeds: 1 teaspoon

Instructions

1. Pat the tuna steak completely dry with paper towels. Using a sharp knife, cut it into small, bite-sized cubes, about ½-inch in size.
2. Place the tuna in a mixing bowl. Add the soy sauce, sesame oil, half of the chopped green onions, and sesame seeds. Gently mix until the tuna is evenly coated.
3. Cover the bowl and place it in the refrigerator for at least 15 minutes so the flavors can soak in.
4. Pour oil into a skillet until it is about 1–2 inches deep and heat over medium-high heat. Cut the wonton wrappers into triangles. Carefully add a few pieces at a time to the hot oil, making sure not to overcrowd the pan. Fry for about 30–60 seconds per side until golden brown and crispy. Remove with a slotted spoon, place on paper towels to drain, and lightly sprinkle with salt while still hot.
5. Add mayonnaise, sriracha, lime juice, and garlic powder to a small bowl. Whisk until smooth and creamy. Taste and adjust the heat by adding more sriracha or more mayo as needed. Set aside or chill until ready to use.
6. Mix the honey or agave syrup with the soy sauce in another small bowl. Stir until smooth and pourable. If the honey is too thick, warm it slightly to make drizzling easier.
7. Slice the avocado in half, remove the pit, peel, and cut into thin slices or small cubes. Lightly sprinkle with lemon or lime juice to prevent browning. Finely slice the green onions after trimming the root ends.
8. Separate the pickled ginger slices and pat them dry if needed. Cut the nori sheets into thin strips using scissors or a sharp knife and keep them dry until serving.
9. Arrange a generous layer of crispy wonton chips on a large platter. Spoon the chilled, marinated tuna evenly over the chips. Add the avocado on top, spacing it out for even bites.
10. Drizzle the creamy sriracha sauce and sweet sauce over everything. Finish with pickled ginger, nori strips, a sprinkle of sesame seeds, and the remaining green onions. Serve immediately for the best texture and flavor.

Nutrition Information:

Serving Size: 4–6 servings
Amount Per Serving: Calories: 420Total Fat: 24gSaturated Fat: 4gCholesterol: 35mgSodium: 780mgCarbohydrates: 28gFiber: 4gSugar: 8g

This Yard House Poke Nachos Recipe shows how simple steps and fresh ingredients come together in many ways. The base stays steady while sauces and toppings allow personal changes.

Try different drizzles, add new crunch, or adjust the heat level.