Spicy Tuna Nachos

Fun with fusion food

I really enjoy sushi and, like most people, I’m a big fan of nachos. So I decided to bring the two together. These nachos are all the flavors of a spicy tuna roll.

I start with making the chips from wanton wrappers. I prefer to bake them but of course they can be fried. I cut the wrappers on a diagonal, spread them in a single layer on a backing sheet. Then they’re brushed with egg wash and sprinkled with Himalayan sea salt and sesame seeds.

For the tuna steak, I whisk up a quick marinade of coconut aminos, rice wine vinegar, garlic-ginger paste, and a little honey. I find tuna steak can be a little bland without at least a quick marinade. Even fifteen minutes adds a lot of good flavor.

When building the nachos, I create two layers. Start with half the chips, top with half of the nacho toppings and drizzle with the sriracha mayo. Then repeat. Add some fish roe to the top and you’re all set to serve. This way all the good stuff gets distributed among the chips.

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Spicy Tuna Nachos

Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine Chinese

Ingredients
  

For the Tuna

  • 1/2 lb Ahi Tuna Steak
  • 1 tbsp Coconut Aminos
  • 1 tbsp Rice Wine Vinegar
  • 1 tbsp Honey
  • 1 tbsp Ginger Garlic Paste
  • 1 tbsp Avocado Oil

For the Wanton Chips

  • 20 Wanton Wrappers cut diagonally
  • 1 Egg whisked
  • 1-2 tbsp Sesame Seeds
  • Himalayan Salt to taste

For the Nachos

  • 1 cup Coleslaw Mix
  • 2 Green Onions sliced
  • 1 Radish sliced
  • 1 small Cucumber sliced
  • 1/2 Avocado diced
  • 1/4 cup Matschstick Carrots
  • Fish Roe for garnish (optional)

For the Sriracha Mayo

  • 1/4 cup Mayonnaise
  • 1 tbsp Sriracha Sauce
  • 1 tbsp Lime Juice

Instructions
 

For the Tuna

  • In a bowl, whisk together the coconut aminos, vinegar, honey, and garlic-ginger paste.
  • Add the marinade and the tuna steak to a resealable bag. Allow to marinate for at least 15 minutes.
  • In a pan, head the avocado oil over medium-high heat. Sear the tuna steak for 90 seconds on each side.
  • Set the tuna aside to rest.

For the Wanton Chips

  • Preheat the oven to 375.
  • On a large baking sheet, lined with a non-stick mat, lay out the cut wantons in a single layer.
  • Brush the wantons with the egg wash and sprinkle with salt and sesame seeds.
  • Bake about 10 minutes, until crispy and golden brown.
  • Remove to a wire rack to cool slightly before using.

For the Sriracha Mayo

  • Add the mayo ingredients to a small food processor and process until combined.

For the Nachos

  • On a large plate, layer about half the chips. Top with half of the other ingredients and drizzle with about half the sriracha mayo. Add a second layer of chips and the remaining ingredients. Drizzle with the remaining mayo. Garnish with fish roe, if desired.
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4 thoughts on “Spicy Tuna Nachos

  1. I never considered adding tuna to my nachos and now I HAVE TO TRY THIS!!! Going meatless initially felt restricting but I’m now realizing I can enjoy all my old favorites in healthier ways!
    This is a great post, excited to try this recipe!
    xxo Bri

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