Ahi Tuna Nachos

I made these for an appetizer Saturday night and they were AMAZING – so good, in fact, I made them again for lunch the next day.

To make these – prepare the tuna the same way you would to make tuna poke – see recipe at bottom.  While the tuna is marinating, fry the wonton wrappers to make the wonton chips.  I use these wonton wrappers that Central Market carries in their freezer section.

To assemble the nachos – pile on a layer of  green cabbage slaw, top with tuna, diced avocado and thinly sliced jalapeno and drizzle wasabi mayo on top.

 

 

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Ahi Tuna Nachos

  • Author: ThePetitePiglet

Ingredients

For the tuna

  • 12 ounces sushi grade tuna, cut into bite-sized pieces
  • 4 tablespoons low-sodium soy sauce or coconut aminos
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • ½ tablespoon white sesame seeds
  • ½ tablespoon ginger, minced
  • ¼ tablespoon red pepper flakes

For the wonton chips

  • 1 package of wonton wrappers
  • Oil for frying

For the Wasabi mayo

  • ½ cup mayonnaise
  • 2 teaspoons wasabi paste
  • 2 teaspoons soy sauce 
  • Juice of 1 lemon

For the green cabbage slaw

  • ¼ head green cabbage, thinly shaved
  • 1 tablespoon apple cider vinegar
  • ½ tablespoon olive oil
  • Salt + pepper to taste

Other toppings

  • 1 avocado, diced
  • 1 jalapeno, thinly sliced

Instructions

For the tuna

  • Whisk together the soy sauce, sesame oil, rice vinegar, minced ginger, sesame seeds and red pepper flakes and set aside
  • Cut tuna into bite-sized pieces
  • Pour the soy sauce marinade over the tuna and toss, ensuring all tuna pieces are coated in marinade
  • Let sit in refrigerator for about 30 minutes

For the wonton chips

  • Heat oil to 350 degrees
  • Cut wonton wrappers in half diagonally
  • Gently drop wrappers  in oil
  • Fry for 2 minutes, using tongs to flip over at halfway point
  • Set chips on a wire rack or paper towel lined tray to cool

For the Wasabi mayo

  • Whisk all ingredients together
  • I like to transfer to a small plastic squeeze bottle to make it easier to drizzle over nachos

For the green cabbage slaw

  • Whisk together vinegar, oil, salt + pepper, pour over cabbage and toss well

To assemble nachos

  • Place wonton chips on a large plate or platter in a single layer
  • Pile on a layer of the green cabbage slaw
  • Top with tuna, diced avocado and thinly sliced jalapeno
  • Drizzle wasabi mayo on top

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