Ahi Poke Nachos Recipe
Ahi poke, tomato, onion, furikaki, sweet Aioli and Avocado
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Ingredients
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Poke Mixture
Toppings
Nachos Base
Method
Prepare Poke Mixture
- 1
Dice the Ahi Tuna
Carefully dice the sushi-grade Ahi tuna into small cubes (about 1/2 inch). Place in a medium mixing bowl.
- 2
Combine Ingredients
Add soy sauce, sesame oil, chopped green onions, diced red onion, and furikake seasoning to the bowl with the Ahi tuna. Gently toss to combine all the ingredients evenly.
- 3
Chill
Cover the bowl with plastic wrap and refrigerate the poke mixture for about 15-20 minutes to allow the flavors to meld.
Prepare Toppings
- 4
Prepare the Tomato
Dice the medium tomato into small pieces and set aside.
- 5
Slice the Avocado
Cut the avocado in half, remove the pit, and carefully slice it into thin wedges.
Assemble Nachos
- 6
Layer Tortilla Chips
On a large serving platter, spread out the tortilla chips evenly.
- 7
Add Poke Mixture
Evenly distribute the chilled Ahi poke mixture over the tortilla chips.
- 8
Add Toppings
Sprinkle the diced tomato over the poke mixture and arrange the avocado slices on top.
- 9
Drizzle Aioli
Drizzle the sweet aioli generously over the nachos.
