Name: Tuna Poke Nachos
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 4-6
Ingredients: 1 pound sushi-grade ahi tuna, diced into 1/2-inch cubes; 1/4 cup soy sauce; 2 tablespoons sesame oil; 1 tablespoon rice vinegar; 1 teaspoon sriracha sauce (adjust to taste); 1 ripe avocado, diced; 1/2 cup diced cucumber; 1/4 cup thinly sliced green onions, plus more for garnish; 2 tablespoons toasted sesame seeds; 8 ounces wonton wrappers, cut into triangles; Vegetable oil for frying; 1/4 cup diced mango; 1 tablespoon wasabi paste for serving (optional)

Instructions

Prepare the wonton chips

Cut wonton wrappers into triangles. Heat 2 inches of vegetable oil in a heavy pot to 350°F (175°C). Fry the wonton triangles in small batches until golden and crisp, about 30 seconds per batch. Transfer to paper towels to drain and sprinkle lightly with salt while still hot.
Make the poke marinade

In a medium bowl, whisk together soy sauce, sesame oil, rice vinegar, and sriracha sauce until well combined. Taste and adjust seasoning if needed.
Marinate the tuna

Add the diced tuna to the marinade and gently toss to coat. Cover and refrigerate for 10-15 minutes (no longer than 15 minutes as the acid will begin to 'cook' the fish).
Prepare the toppings

In a separate bowl, combine diced avocado, cucumber, diced mango, and half of the green onions. Toss gently to combine.
Assemble the nachos

Arrange the wonton chips on a large serving platter. Using a slotted spoon, distribute the marinated tuna over the chips. Spoon the avocado-cucumber-mango mixture on top.
Add the finishing touches

Sprinkle with remaining green onions and toasted sesame seeds. If using wasabi, place small dots around the platter for guests to add to their individual portions as desired.

Tuna Poke Nachos

Ingredients

Instructions

Nutritional Information

Tuna Poke Nachos are Also Known As

Ingredients

Instructions

Nutritional Information

Tuna Poke Nachos are Also Known As

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