Ahi Tuna Nachos
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