Ahi Tuna Nachos
Ahi Tuna Nachos are a creative fusion of Hawaiian poke and Mexican nachos. Sushi-grade ahi tuna is marinated and placed on crispy wonton chips, topped with fresh vegetables, and drizzled with spicy mayo and eel sauce. Perfect for an appetizer or a unique main dish.
Servings 4 people
Ingredients
- 1.5 pounds Sushi-grade Ahi Tuna
- 1/4 cup Soy Sauce
- 1 tbsp Sesame Oil
- 1 tbsp Honey
- 1 tbsp Ground Ginger
- 1 Lime
- 8 oz Wonton Wrappers
- 1/2 cup Mayonnaise
- 4 tsp Siracha
- 1 clove Garlic
- 1 tbsp Honey
- Eel Sauce
- 1 Cucumber
- 1 Avocado
- 1 Jalapeño
- 1/4 cup Green Onions
- 1/2 cup Edamame
- Cilantro
Instructions
- Dice the ahi tuna into bite-sized pieces and set aside.
- In a mixing bowl, combine soy sauce, sesame oil, honey, ground ginger, and lime juice to create a marinade.
- Mix the tuna with the marinade, ensuring it's fully coated. Let the tuna marinate for at least 30 minutes in the fridge.
- Slice cucumber, avocado, jalapeño, and green onions. Boil the edamame for 5-10 minutes and drain.
- Optionally, blanch the edamame in ice water for a crisper texture. Set aside.
- In a small bowl, combine mayonnaise, Sriracha, minced garlic, honey, and lime juice. Adjust the amount of Sriracha based on desired spice level. Set aside.
- Heat oil in a frying pan over medium heat.
- Cut wonton wrappers into triangles and fry until golden brown, about 1-2 minutes per side. Drain on paper towels and sprinkle with salt immediately after frying.
- Lay the fried wonton chips on a serving plate.
- Top with marinated ahi tuna, sliced avocado, cucumber, jalapeño, green onions, and edamame.
- Drizzle with spicy mayo and eel sauce. Garnish with fresh cilantro.
- Serve immediately, garnished with extra cilantro and fresh lime wedges if desired.