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    Home » Recipes » Seafood

    By Amy · Published: Jan 9, 2017 · Updated: Jun 6, 2020 · This post may contain affiliate links. Please read my disclosure policy 7 Comments

    Tuna Nachos

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    Today I’m bringing back another oldie from the beginning days of the blog:  my favorite Tuna Nachos!

    Overhead view of fried wontons topped with seaweed salad and strips of ahi tuna on a black plate.

    These are absolutely incredibly insanely delicious.  Fried wontons are topped with seaweed salad, seared tuna, tomatoes, avocado and sesame seeds, then drizzled with wasabi mayo and sriracha.

    Closeup view of ahi tuna wonton nachos on a black plate.

    You can take a shortcut if you want and use tortilla chips, but there’s just something about those fried wontons that take this to a whole new level.

    Back in late 2010, I ate something very similar to these at a restaurant while vacationing in Islamorada, FL (Island Grill) and absolutely fell in love with these nachos.  Over the years I’ve made them and adapted their recipe to make it my own.

    Front closeup view of ahi tuna with fried wontons and seaweed salad on a black plate.

    My local grocery store has a sushi section and I purchased the seaweed salad there… because I just don’t have the time to be making all of that (LOL!).  I also purchased a very small container of wasabi paste from that section to make the wasabi mayo (you’ll only need two teaspoons).

    This recipe yields two very generous servings and would be the perfect special dinner for your sweetie this valentines day if he or she loves tuna!


    Overhead closeup view of tuna nachos drizzled with wasabi mayonnaise.

    Enjoy!

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    Overhead view of tuna nachos on a black plate on a blue surface.

    Tuna Nachos


    • Total Time: 30 minutes
    • Yield: 2 servings
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    Description

    Crispy fried wontons topped with seaweed salad, seared tuna, tomatoes, avocado, sesame seeds and drizzled with wasabi mayo and sriracha.


    Ingredients

    For the tuna:

    • 2 tablespoons soy sauce
    • 2 tablespoons sesame oil
    • ¼ teaspoon garlic powder
    • ¼ teaspoon kosher salt
    • ¼ teaspoon freshly ground black pepper
    • 2 (8 ounce) ahi tuna steaks

    For the wasabi mayo:

    • ½ cup mayonnaise
    • 2 teaspoons soy sauce
    • 1 teaspoon lemon juice
    • 2 teaspoons wasabi paste

    For the fried wontons:

    • 6 ounces wonton wraps, sliced in half to make triangles
    • 1 quart vegetable oil

    Additional ingredients:

    • 1 cup grape or cherry tomatoes, quartered
    • 1 avocado, halved, seeded, peeled and diced
    • 1 teaspoon sesame seeds
    • Sriracha sauce
    • Additional soy sauce, for dipping

    Instructions

    1. Prepare the marinade for the tuna by whisking together soy sauce, sesame oil, garlic powder, salt and pepper. Place tuna steaks in a Ziploc bag and pour in marinade. Coat well and place in your refrigerator.
    2. While tuna is marinating, prepare wasabi mayo by whisking ingredients together in a small bowl. Cover and refrigerate.
    3. Prepare fried wontons by heating vegetable oil in a large heavy pot or skillet with high sides over medium high heat (2 inches deep) until it reaches 350 degrees F, using a deep-fry thermometer.
    4. Add wontons to oil and fry, working in batches, until chips are slightly puffy and golden brown, stirring gently (about 1 minute). Adjust heat as necessary to maintain a temperature of 350 degrees F. Transfer to a large plate or baking sheet lined with paper towels.

    Sear the tuna:

    1. Heat a nonstick skillet over medium high heat until hot. Remove tuna steaks from marinade and sear for 1 minute on each side, or until desired temperature is met (my tuna steaks were 1 ½ inches thick and seared 1 minute on each side to yield rare).
    2. Remove tuna steaks from pan and thinly slice into approximately 1-inch pieces.

    Prepare the nachos:

    1. Assemble nachos by evenly distributing fried wontons onto 2 plates. Top each with ½ of the seaweed salad, followed by the sliced tuna, avocado, tomatoes and sesame seeds.
    2. Drizzle with desired amount of wasabi mayo and sriracha. Serve with additional soy sauce, if desired.

    Notes

    Inspired by Island Grill

    Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness.

    • Prep Time: 15 minutes
    • Cook Time: 15 minutes
    • Category: Seafood
    • Method: Fry
    • Cuisine: Japanese

    Keywords: ahi tuna wonton nachos

    Originally published December 15, 2011.  Updated with new photos and text January 9, 2017.

    A closeup view of sliced seared tuna and seaweed salad over fried wontons.

    HUNGRY FOR MORE?

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    1. Greg says

      January 07, 2022 at 12:08 pm

      The Island grill in Islamorada was also my first introduction to spicy tuna nachos. Back in 2001. ABSOLUTELY AMAZING. I’m very happy that they are back open after a lengthly “vacation” after Irma.

      I’ll be making these next Saturday for a gathering of friends.

      Reply
    2. Madeleine says

      December 05, 2020 at 1:26 pm

      How long should I marinate my tuna for?

      Reply
      • Amy says

        December 06, 2020 at 11:22 am

        Hi Madeleine, I marinate the tuna while I’m preparing the other ingredients (wasabi mayo and frying the wontons). I hope you enjoy it!

        Reply
    3. Lorena says

      July 27, 2017 at 5:40 pm

      How do you make the seaweed salad, or do you just buy it pre made?

      Reply
      • Amy @ The Blond Cook says

        July 28, 2017 at 9:18 am

        Hi Lorena, I always buy it pre made in the sushi section of the grocery store. Hope you enjoy if you make it!

        Reply
    4. Valentina | The Baking Fairy says

      January 10, 2017 at 8:52 am

      These look incredible! I love sushi and I love nachos, but I would have never thought to combine the two. Yum!

      Reply
      • Amy @ The Blond Cook says

        January 10, 2017 at 10:33 am

        Thanks so much, Valentina! This is one of my favorite ways to eat tuna! 🙂

        Reply

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