Ahi Tuna Nachos Recipe

Name: Ahi Tuna Nachos - Hangry In Love
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4-6
Cuisine: Fusion
Ingredients: 12 oz. Ahi tuna; 1/4 tsp salt; 2 Tbsp black and white sesame seeds; 2 Tbsp olive oil; 1 Tbsp soy sauce; Vegetable oil; Egg roll wrappers, each sliced into 5 triangular pieces; 1 Tbsp furikake flakes; 3 Tbsp mayonnaise; 1 tsp wasabi paste; 1 cup finely shredded green cabbage; 1 medium avocado; 2 Tbsp sriracha; 2 Tbsp chopped cilantro; 2 Tbsp thinly sliced green onion; 1 medium jalapeño, thinly sliced

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These Ahi Tuna Nachos are the ultimate fusion appetizer—sushi meets nachos with succulent seared tuna steak and a wasabi aioli.

PREP TIME

10 mins

COOK TIME

15 mins

SERVINGS

4-6

Ingredients

12 oz. Ahi tuna
1/4 tsp salt
2 Tbsp black and white sesame seeds
2 Tbsp olive oil
1 Tbsp soy sauce
Vegetable oil
Egg roll wrappers, each sliced into 5 triangular pieces
1 Tbsp furikake flakes
3 Tbsp mayonnaise

1 tsp wasabi paste
1 cup finely shredded green cabbage
1 medium avocado
2 Tbsp sriracha
2 Tbsp chopped cilantro
2 Tbsp thinly sliced green onion
1 medium jalapeño, thinly sliced

COOKING INSTRUCTIONS:
Ahi Tuna Nachos

Season tuna with salt and sesame seeds. Add olive oil to a sauté pan on high heat. Sear tuna for about 30 seconds to 1 minute per side (be sure to sear edges as well).
Remove tuna from heat and slice into 1” cubes. Toss with soy sauce in a bowl. Refrigerate until ready to serve.
In a large pan over medium heat, add enough vegetable oil to fill about an inch up the pan. Heat oil to 350°F (180ºC). Add 10-15 egg roll chips to the oil, and fry on both sides for about 30 seconds or until lightly golden brown.
Remove fried chips to a paper towel-lined plate to drain. Once all chips have been fried, toss in a bowl with furikake and set aside.
In a small bowl, whisk mayonnaise and wasabi paste until thoroughly combined. Refrigerate until ready to use.
Spread egg roll chips out on a large platter. Top with shredded cabbage, avocado, and tuna. Drizzle with wasabi mayonnaise and sriracha, then finish with cilantro, green onion, and jalapeños.