Poke Bowl Nachos

Poke Bowl Nachos

Poke Bowl Nachos



  • 2 rectangular shape puff pastry sheets
  • 100 g grated parmesan
  • 100g grated emmental
  • 2 tablespoons of butter
  • 2 garlic cloves
  • 1 tablespoon poppy seeds
  • ½  teaspoon salt


  • 300g fresh salmon
  • 100 ml soy sauce
  • 1 tablespoon sesame oil
  • 1 lime
  • 1 lemon
  • 1 tablespoon chopped spring onions.
  • 1 teaspoon rice vinegar
  • ½  teaspoon black sesame seeds
  • ½ teaspoon white sesame seeds
  • ½ teaspoon pink pepper
  • 1 avocado sliced into cubes
  • 1 mango sliced into cubes
  • 1 tablespoon coriander leaves



Step 1

To make the nachos: unroll one puff pastry sheet and sprinkle it with the mixture of cheeses. Cover it with the other sheet of puff pastry and tighten lightly with a rolling pin do that it sticks.

Step 2

Mix the melted butter with the crushed garlic, season it with salt and brush the surface of the pastry. Sprinkle with poppy seeds, cut into triangles and place in a tray lined with parchment paper. Bake in a preheated oven at 200º for 15 minutes.

Step 3

Meanwhile, cut the tuna into dices and drizzle it with the soy sauce, lime and lemon juice, sesame oil and rice vinegar. Add the chopped chives, the pink pepper and the sesame seeds and mix gently.


Step 4

Remove the nachos from the oven and place them in a bowl, add the tuna and the diced avocado and mango. Finish with the coriander leaves and serve.


Mixing Bowl Splash Guard

Tired of splashing drops all over while mixing? This cover will cover you up! Cover the bowl, mix, and focus on cooking instead of cleaning. 

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