Name: Spicy Ahi Tuna Nachos
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1 1/2 tbsp. reduced-sodium soy sauce -; 2 tsp. toasted sesame oil -; 1 teaspoon mirin -; 1 lb. sushi-grade ahi tuna, cut into small cubes -; Vegetable oil, for frying -; 18 to 20 wonton wrappers -; Kosher salt -; 3/4 c. very thinly shredded cabbage -; 3 scallions, cut into thin matchsticks -; 1/3 c. mayonnaise (preferably Kewpie) -; 1 1/2 tbsp. sriracha -; 1 avocado, finely chopped -; 1 to 2 jalapeños, thinly sliced -; White and/or black sesame seeds and lime wedges, for serving -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Spicy Ahi Tuna Nachos

1. 1 1/2 tbsp. reduced-sodium soy sauce -

2. 2 tsp. toasted sesame oil -

3. 1 teaspoon mirin -

4. 1 lb. sushi-grade ahi tuna, cut into small cubes -

5. Vegetable oil, for frying -

6. 18 to 20 wonton wrappers -

7. Kosher salt -

8. 3/4 c. very thinly shredded cabbage -

9. 3 scallions, cut into thin matchsticks -

10. 1/3 c. mayonnaise (preferably Kewpie) -

11. 1 1/2 tbsp. sriracha -

12. 1 avocado, finely chopped -

13. 1 to 2 jalapeños, thinly sliced -

14. White and/or black sesame seeds and lime wedges, for serving -

How to cook deliciously - Spicy Ahi Tuna Nachos

1. Stage

In a large bowl, whisk soy sauce, sesame oil, and mirin. Add tuna and toss to coat. Cover with plastic wrap and transfer to refrigerator until ready to use.

2. Stage

Into a large heavy skillet fitted with a deep-fry thermometer, pour vegetable oil to a depth of about 1/2". Heat over medium heat until thermometer registers 350º.

3. Stage

Slice each wonton wrapper from one corner to the opposite corner, creating 2 triangles. Working in batches, fry wrappers, flipping halfway through, until chips have puffed up and turn a pale golden color, 1 1/2 to 2 minutes.

4. Stage

Transfer chips to a paper towel-lined plate; season with a pinch of salt. Repeat with remaining chips.

5. Stage

In a medium bowl, create an ice bath. Add cabbage and scallions, shocking vegetables about 5 minutes so they slightly curl and become crispy. Thoroughly drain vegetables, then pat dry with paper towels.

6. Stage

Wipe out ice bath bowl. In same bowl, whisk mayonnaise and sriracha.

7. Stage

On a platter, build nachos by creating a base of wonton chips. Top with chilled tuna, cabbage and scallions mixture, avocado, and jalapeño. Drizzle with spicy mayo, sprinkle with sesame seeds, and serve with lime wedges alongside.