Tuna Nachos

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

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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.  

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  with these nachos.  Over the years I’ve made them and adapted their recipe to make it my own.

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 .  I also purchased a very small container of wasabi paste from that section to make the wasabi mayo (you’ll only need 2 teaspoons).  This recipe yields 2 very generous servings and would be the perfect special dinner for your sweetie this Valentines Day if he or she loves tuna!  

Originally published December 15, 2011 and updated January 9, 2017.

5 from 1 reviews

Tuna Nachos

 

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Serves: 2 servings

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 1-1/2 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.

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