Ahi Tuna Nachos Recipe

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


10 mins


15 mins




  • 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

Ahi Tuna Nachos on a plate

Ahi Tuna Nachos

  1. 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).
  2. Remove tuna from heat and slice into 1” cubes. Toss with soy sauce in a bowl. Refrigerate until ready to serve.
  3. 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.
  4. 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.
  5. In a small bowl, whisk mayonnaise and wasabi paste until thoroughly combined. Refrigerate until ready to use.
  6. 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.

Ahi Tuna Nachos

Rosé Grenache

American IPA

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