Ahi Tuna Tartar Nachos Recipe

Heat a heavy-bottomed skillet or small deep pot with oil to 350°F (175°C). If you don’t have a thermometer, heat until a small piece of wonton bubbles vigorously and browns in about 10–15 seconds.

While the oil heats, stack wonton wrappers and cut into desired shapes if needed (triangles or leave whole). Pat dry if they feel damp.

In a small bowl, combine smoked paprika, ground cumin, garlic powder, kosher salt and black pepper; set spice mix aside.

Fry wontons in batches (do not overcrowd). Place 6–8 wrappers into hot oil and stir gently with a slotted spoon—fry 30–60 seconds until puffed and golden-brown. Remove with slotted spoon and drain on a paper towel-lined sheet pan.

While still hot, immediately sprinkle the spice mix evenly over the fried chips so the seasoning adheres. Let chips cool to crisp (about 2–3 minutes) before plating. Repeat until all wontons are fried.

Keep tuna refrigerated until just before use. Use a very sharp knife and cut the tuna into small, even 1/4-inch dice. Place diced tuna in a chilled bowl.

Add soy sauce, toasted sesame oil, rice vinegar, minced shallot, minced jalapeño, chopped chives, lime juice, black and white sesame seeds, and 1/4 tsp salt to the tuna. Gently fold to combine—do not overmix or mash; you want clean diced pieces.

Taste a small amount and adjust seasoning—add a few drops more soy or a pinch more salt if needed. Keep chilled until ready to assemble (no more than 15–20 minutes).

In a small bowl, whisk together Japanese mayonnaise and sour cream until smooth.

Stir in prepared wasabi paste, sriracha, honey, lime juice and 1/8 tsp salt. Taste and adjust balance: more wasabi for heat, more sriracha for chili tang, or a touch more honey to mellow.

Transfer the sauce to a squeeze bottle or piping bag for neat plating, or cover and refrigerate until assembly.

Arrange a single layer (or slight overlapping piles) of spiced wonton chips on a large platter or individual plates.

Place generous spoonfuls (about 1 heaping tablespoon each) of the ahi tartar on top of select chips, leaving others bare for dipping—aim for 12–16 topped chips depending on guests.

Dot or drizzle the wasabi–sriracha crème over the tartar and chips. You can pipe small rosettes or lightly streak across the platter for visual appeal.

Scatter thin jalapeño slices and microgreens or cilantro across the platter. Squeeze lime wedges over the topped chips just before serving if desired.

Serve immediately so wonton chips remain crisp. Offer extra chips on the side if desired.