Hapa Sushi Grill & Sake Bar’s Spicy Tuna Nachos Recipe

With the rise of boutique grocery stores and meal kit delivery services, sushi-grade fish is more accessible outside of restaurants than ever before. Try making some spicy tuna nachos at home with this easy recipe from Hapa Sushi Grill & Sake Bar.

Hapa Sushi Grill & Sake Bar's Spicy Tuna Nachos
Photo by Connor Stehr.

“Spicy tuna nachos are the perfect blend of a classic Hawaiian staple and a go-to snack to enjoy for happy hour.”—Chef Scott Nakasone, culinary director, Hapa Sushi

Spicy Tuna Nachos

Prep Time 20 minutes
Cook Time 0 minutes
Assembly Time 5 minutes
Total Time 25 minutes
Course Appetizer
Cuisine Japanese, Mexican
Servings 4


Tuna Poke
  • 4 oz. diced fresh tuna
  • ¼ Tbsp. sesame oil
  • Tbsp. garlic chili paste
  • dash salt
  • 1 avocado
  • ¼ small yellow onion (small dice)
  • ½ tomato (small dice)
  • 1 Tbsp. cilantro
  • ½ lime (juiced)
Mango Salsa
  • 2 cups frozen mangos (diced)
  • ¼ red onion (small dice)
  • 1 jalapeno (minced)
  • ½ cup cilantro
  • ¼ cup green onion (chopped)
  • ½ tsp. red pepper flakes
  • 1 lime
  • 1 tsp. salt
  • 1 tsp. pepper
Yuzu Sour Cream
  • ¼ cup sour cream
  • ¼ tsp. yuzu juice
  • chips
  • green onion (to garnish)
  • sweet soy (to drizzle)


Tuna Poke
  • Toss all ingredients until tuna is well covered.
  • Cut avocado in half, remove pit and peel. Smash the avocado in a bowl; combine all other ingredients and mix well.
Mango Salsa
  • Combine all ingredients and mix well.
Yuzu Sour Cream
  • Combine all ingredients and mix well.
  • Place a ring mold in the center of a plate and arrange chips around the ring. In the ring mold, press the tuna poke, then the guacamole, and then the mango salsa. Place a dollop of yuzu sour cream on top of the mango salsa in the ring. Garnish with sliced green onion. Drizzle sweet soy on chips, remove the ring, and enjoy.
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