At-Home How-To: Poke Nachos from Ahipoki Bowl

Marilyn HawkesSeptember 2, 2020
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If you’re a fan of poke, but haven’t tackled raw fish at home, we’ve got a recipe from the folks at Ahipoki Bowl to share. According to managing partner Jason Jantzen, this tuna poke appetizer is a light, fresh-tasting dish that will “delight your guests.”

When shopping for the tuna, look for a filet that’s firm to the touch, Jantzen says. “And don’t be afraid to give it the smell test. Fresh tuna should have little to no fishy odor.”

It’s the perfect dish to make during September when the evenings are still blazing hot and you don’t want to chow down on a heavy dinner. Grab a beer, serve up the poke nachos and imagine you’re sitting by the beach in Hawaii. We can still dream, right? Aloha.

Hawaiian Tuna Luau Poke Nachos with Baked Crispy Wonton Chips


1 lb. sushi grade yellowfin tuna, diced into 1-inch cubes
1 cup shredded cabbage
¼ cup red onion, julienne sliced
¼ cup green onions, thinly sliced
½ avocado, diced into half-inch squares
½ cup fresh pineapple, diced
Fresh pineapple, cubed

Ponzu sauce marinade

Yield: ½ cup
¼ cup soy sauce
4 tbsp. orange juice
1 tbsp. lime juice
Pinch of black pepper
Pinch of green onion
Pinch of sesame seeds

Wonton chips

Wonton dough (Purchase at the grocery store.)


  • Mix together sauce and set aside.
  • Combine diced tuna with ponzu sauce and mix.
  • Add green and red onions, pineapple and avocado. Mix thoroughly.
  • Place shredded cabbage in medium-sized dish. Place poke on top.  Serve with baked wonton chips and enjoy!

Baked crispy wonton chips

  • Preheat oven to 400 degrees.
  • Lightly oil a baking sheet.
  • Cut wonton dough into triangles.
  • Arrange strips and then sprinkle with seasoning salt and sesame seeds.
  • Bake at 400 degrees for five minutes.

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