Wasabi Soy Nachos Recipe
Seared tuna on wontons, ginger and seaweed salad
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Ingredients
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Nachos Base
Tuna Topping
Ginger Seaweed Salad
Garnish
Method
Prepare Wontons
- 1
Fry the Wontons
Heat vegetable oil in a deep pan over medium-high heat. Once hot, carefully add wontons in batches and fry until golden brown and crispy, about 2-3 minutes. Remove from oil and place on paper towels to drain excess oil.
Prepare Tuna
- 2
Sear the Tuna
Season the fresh tuna steak with salt and black pepper. Heat a non-stick skillet over high heat. Once the skillet is hot, sear the tuna for about 1-2 minutes on each side for rare, or longer to your desired doneness. Remove from heat and let it rest for a few minutes. After resting, slice the tuna thinly.
- 3
Apply Wasabi
Spread wasabi paste over the sliced tuna pieces evenly.
Prepare Seaweed Salad
- 4
Rehydrate Seaweed
Soak dried seaweed (wakame) in warm water for 10 minutes until it expands. Drain and squeeze to remove excess water.
- 5
Mix Salad Ingredients
In a mixing bowl, combine the rehydrated seaweed, grated ginger, soy sauce, rice vinegar, sesame oil, and julienned cucumber. Toss to combine well.
- 6
Garnish Salad
Sprinkle sesame seeds over the salad and toss lightly.
Assemble Nachos
- 7
Layer the Nachos
On a serving platter, arrange the fried wontons as the base. Top with slices of seared tuna and spoon some ginger seaweed salad over the tuna.
- 8
Add Garnishes
Sprinkle chopped scallions and pickled ginger on top of the nachos for extra flavor.