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Restaurants›Anthony's at Sinclair Inlet›Hawaiian Ahi Nachos* Recipe

Hawaiian Ahi Nachos* Recipe

Name: Anthony's at Sinclair Inlets Hawaiian Ahi Nachos* Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Hawaiian
Ingredients: 2 cups taro root; 2 cups vegetable oil (for frying); 1 tsp fine sea salt; 1 cup fresh pineapple, finely diced; 0.25 cup red onion, minced; 0.25 cup red bell pepper, finely diced; 2 tbsp fresh cilantro, chopped; 2 tbsp rice vinegar; 1 tbsp light brown sugar; 1 tbsp lime juice (about 1 lime); 0.5 tsp salt; 0.25 tsp red pepper flakes (optional); 0.5 cup mayonnaise; 1 tsp wasabi paste; 0.5 tsp soy sauce; 1 tsp fresh lime juice; 0.5 tsp honey; 1 tsp water (to thin, if needed); 0.125 tsp salt; 10 oz sushi-grade ahi tuna (sashimi-grade), sashimi-style diced 1/2-inch; 1 tbsp soy sauce; 0.5 tsp sesame oil; 0.5 tsp finely grated fresh ginger; 2 tbsp green onions (scallions), thinly sliced; 1 tsp toasted sesame seeds; 0.125 tsp sea salt; 0.5 tsp fresh lime juice; 2 tbsp micro cilantro or cilantro leaves (for garnish); 2 tbsp pickled ginger (optional); 0.5 tbsp thinly sliced jalapeño (optional)

Inspired by Anthony's at Sinclair Inlet

Time50m

Serves4

Served on homemade taro chips with pineapple chutney and wasabi aioli.

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Ingredients

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Taro Chips

2 cups taro root

2 cups vegetable oil (for frying)

1 tsp fine sea salt

Pineapple Chutney

1 cup fresh pineapple, finely diced

1/4 cup red onion, minced

1/4 cup red bell pepper, finely diced

2 tbsp Fresh cilantro, chopped

2 tbsp Rice vinegar

1 tbsp light brown sugar

1 tbsp lime juice (about 1 lime)

1/2 tsp Celtic sea salt

1/4 tsp red pepper flakes (optional)

Wasabi Aioli

1/2 cup Mayonnaise

1 tsp Real wasabi (it makes a difference)

1/2 tsp Aged soy sauce

1 tsp Fresh lime juice

1/2 tsp Honey

1 tsp water (to thin, if needed)

1/8 tsp Celtic sea salt

Ahi Topping

10 oz sushi-grade ahi tuna (sashimi-grade), sashimi-style diced 1/2-inch

1 tbsp Aged soy sauce

1/2 tsp Toasted sesame oil

1/2 tsp finely grated fresh ginger

2 tbsp green onions (scallions), thinly sliced

1 tsp toasted sesame seeds

1/8 tsp sea salt

1/2 tsp Fresh lime juice

Assembly & Garnish

2 tbsp micro cilantro or cilantro leaves (for garnish)

2 tbsp pickled ginger (optional)

1/2 tbsp thinly sliced jalapeño (optional)

2 each Lime wedges

Method

Taro Chips

Prepare and Fry

Peel taro root and slice very thinly (1/16-inch) using a mandoline or sharp knife. Rinse slices in cold water to remove excess starch, then pat completely dry with paper towels or a clean kitchen towel.

Heat vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Fry taro slices in small batches, stirring gently, until golden and crisp, about 2–3 minutes per batch. Use a slotted spoon to transfer chips to a paper towel–lined tray and immediately sprinkle with fine sea salt. Let cool to room temperature; they will crisp further as they cool.

Pineapple Chutney

Combine the diced pineapple, minced red onion, red bell pepper, and chopped cilantro in a medium bowl.

Whisk together rice vinegar, brown sugar, lime juice, salt, and red pepper flakes (if using) until sugar dissolves. Pour over pineapple mixture and toss to combine. Taste and adjust salt, sugar, or lime for brightness. Chill at least 15 minutes to let flavors meld (can be made up to 2 hours ahead).

Wasabi Aioli

In a small bowl, whisk together mayonnaise, wasabi paste, soy sauce, lime juice, and honey until smooth. If the aioli is too thick, whisk in water a teaspoon at a time until you reach a drizzling consistency. Season with a pinch of salt to taste. Refrigerate until ready to use.

Ahi Topping

Pat the ahi tuna dry with paper towels and dice into approximately 1/2-inch cubes if not already cubed. Place in a bowl.

Add soy sauce, sesame oil, grated ginger, lime juice, and sea salt to the diced tuna. Gently toss to coat, being careful not to break the cubes. Stir in the sliced green onions and toasted sesame seeds. Taste and adjust seasoning; chill 5–10 minutes if desired but do not marinate for long or the soy will 'cook' the fish.

Assembly & Garnish

Spread a single layer of taro chips on a large serving platter or individual plates. Spoon small mounds of pineapple chutney over selected chips, spacing them so chips remain mostly intact.

Top each chutney-topped chip with a few cubes of the marinated ahi (about 6–8 pieces per cluster). Drizzle wasabi aioli in a thin zigzag over the ahi clusters, or serve aioli on the side for dipping.

Finish with micro cilantro or cilantro leaves, a few slivers of pickled ginger and/or jalapeño if using, and an extra sprinkle of toasted sesame seeds. Serve immediately with lime wedges on the side.