Yard House Poke Nachos Recipe
The Yard House Poke Nachos Recipe brings a creative twist to your table, combining exotic tastes in a dish that's perfect for sharing.
Equipment
- Large baking sheet
- Mixing bowls
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Serving platter
Ingredients
- 1 bag 13 oz of tortilla chips
- 1 lb sushi-grade tuna diced
- 1/2 cup soy sauce
- 1 tablespoon sesame oil
- 1/2 cup chopped green onions
- 1 diced avocado
- 1/4 cup thinly sliced jalapenos
- 1/2 cup sriracha mayo
- 1/4 cup masago capelin roe
- 2 tablespoons sesame seeds
- 1/2 cup diced mango
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) for warming the tortilla chips.
- Season Tuna: In a bowl, combine the diced tuna with soy sauce and sesame oil. Allow the marinade to sit for approximately 10 minutes.
- Prepare Toppings: While tuna marinates, prepare your avocado, jalapenos, and mango. Set aside.
- Warm Chips: Spread tortilla chips on a baking sheet and warm in the oven for about 5 minutes.
- Assemble Nachos: Remove chips from the oven and carefully arrange them on a serving platter. Top with marinated tuna, avocado, jalapenos, and mango.
- Add Final Touches: Drizzle sriracha mayo over the top, then sprinkle with green onions, masago, and sesame seeds.
Notes
- Vegetarian Option: Replace tuna with diced tofu marinated in the same seasonings.
- Spicy Kick: Add a wasabi mayo instead of sriracha mayo for a more intense heat.
- Tropical Twist: Include diced pineapple along with the mango for a sweet, tangy flavor.
- Meaty Delight: Use cooked crab meat or cooked shrimp instead of tuna for a different seafood take.
- Cheese Please: Sprinkle a mild melted cheese like Monterey Jack over the chips before adding other toppings for a gooey texture.