Fried wonton tuna nachos

These fried wonton tuna nachos are a crowdpleaser.

The Deets

This is such a tasty appetizer idea that is so fresh and perfect for summer. There’s something just so good about fresh tuna in the summer, so definitely give these a go if you’re a tuna fan like me. The fried wonton wrappers and the tuna pair perfectly together, and you can really add whatever toppings you want. I folded my wrappers in a fun way to just add some texture, but you can really just fry them as chips if you want. They are super easy to fry up and take no time to get crispy. You can either make these homemade or get them from the grocery store. The toppings come into play once you’ve cut up your tuna and fried your wontons. I used furikake, jalapeno, avocado, edamame, shallots, wasabi paste, sweet chili sauce, siracha mayo, scallions, and cilantro. Let me tell you, this is just so good. The more toppings, the merrier for these tuna nachos. Make this for your next summertime party, or just for fun — you don’t need an excuse to whip up these tuna nachos! If you loved this app, check out my full appetizer collection here.

Wonton fried tuna nachos

Print Recipe


  • 20 wonton wrappers
  • fry oil of choice
  • 1 cup fresh sushi grade tuna, cubed


  • furikake and/or sesame seeds
  • 1 jalapeño or other pepper like habanero, sliced
  • 1 avocado, cubed
  • 1/2 cup edamame
  • pickled shallots
  • wasabi paste
  • Sweet chili sauce
  • Sriracha or sriracha mayo 
  • scallions
  • cilantro


  • Heat up fry oil in a large pot or skillet. Slice the wonton wrappers diagonally. If you want to fold them like I did, make a small slice in the middle of the triangle and fold each of the edges into the slice. It should stay pretty secure as you wait for your oil to heat up. 
  • You can check to see if your oil is ready with a thermometer (should be around 325-350) or by just adding a wonton and seeing if it’s sizzling. Once ready, work in batches and add about 6 chips at a time. Cook for about 2-3 min or until golden brown. Remove and add to a paper towel lined plate.
  • Meanwhile, cube tuna and slice whatever toppings you want. When chips have cooled enough to touch, lay out on a sheet pan or large plate. Add in cubed tuna, and other toppings. Drizzle sriracha, sweet chili and wasabi over top. Enjoy! 

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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.