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Tuna Poke Nachos Recipe

This refreshing poke plate is light, airy and perfect for a hot summer day. Pairing it with Giesen 0% New Zealand Sauvignon Blanc makes it even better! This alcohol-removed wine has a lovely aroma of fresh lime and lemon and its citrusy, crisp finish (and low calories!) pairs wonderfully with my poke.

Hannah Kling @lovelydelites


1/2 lb. sushi-grade tuna, sliced into bite-size pieces

1 tsp sesame seed oil

1/4 C coconut aminos

1 tsp red wine vinegar

1/2 TB hot honey

2 tsp ginger, grated

1 tsp garlic, minced

2 TB jalapeño, diced and seeded

1/2 C red onion, diced

1/4 C green onions, finely chopped

1 C fresh mango, sliced into bite-sized pieces

1/4 C cilantro, chopped

1 tsp sesame seeds

Crispy wonton chips to serve


  1. Prep and gather all ingredients as noted.

  2. In a large bowl, combine the tuna, sesame seed oil, coconut aminos, red wine vinegar, and hot honey. Mix well.

  3. Add the grated ginger and garlic. Mix in the jalapeño, mango pieces and red onion. Mix well, cover and refrigerate for 10 minutes.

  4. When ready to serve, add the green onions, cilantro and sesame seeds. Mix until ingredients are well combined and serve with crispy wonton chips.


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