Signature Ahi Tuna Nachos Recipe

Prepare tuna

Pat the ahi tuna dry with paper towels and trim any sinew. Cut into 1/4-inch cubes for nacho topping. Place cubed tuna in a mixing bowl.

Make marinade

In a small bowl whisk together soy sauce, sesame oil, lime juice, rice wine vinegar, honey and sriracha until combined.

Marinate

Pour half of the marinade (reserve remaining for finishing) over the cubed tuna, gently toss to coat. Let sit 5–10 minutes in the refrigerator — just long enough to flavor and slightly cure the surface without cooking through.

After marinating, fold in the thinly sliced green onion and toasted sesame seeds. Season lightly with kosher salt and freshly ground black pepper to taste. Keep chilled until assembly.

Preheat the oven to 350°F (175°C). On a baking sheet spread the tortilla chips in a single layer. Lightly toss or brush with olive oil and sprinkle sea salt evenly.

Warm the chips in the oven 5–7 minutes until just crisped and warm — this helps chips hold toppings. Remove from oven and let cool slightly.

In a small bowl whisk together sour cream, mayonnaise, wasabi paste, lime juice and salt until smooth. Taste and adjust heat by adding more wasabi a little at a time. Transfer to a squeeze bottle or small piping bag for easy drizzling.

If you don’t have pickled red onion prepared: quick-pickle by combining 1/4 cup thinly sliced red onion with 2 tablespoons rice vinegar, 1 teaspoon sugar and a pinch of salt. Let sit at least 15 minutes.

Dice the avocado and keep it in a bowl with a squeeze of lime to prevent browning. Thinly slice jalapeño if using and set aside. Measure microgreens/cilantro and pickled ginger for garnish.

If you’re making spicy mayo: mix 3 tablespoons mayonnaise with 1–1.5 teaspoons sriracha (adjust to taste). Place in a squeeze bottle for drizzling.

Warm the reserved marinade briefly in a small saucepan (or microwave ~10 seconds) to use as a light finishing glaze if desired. Do not pour raw marinade over fish without briefly warming or reserving a portion uncross-contaminated for finishing.

Lay warmed chips on a large platter or individual plates in a single to double layer so chips are visible and accessible.

Spoon marinated ahi tuna evenly over the chips, distributing cubes so each chip gets some tuna. Use about three-quarters of the tuna mixture, reserving a little for garnish.

Scatter diced avocado, pickled red onion, thin jalapeño slices, and microgreens/cilantro over the tuna-topped chips.

Drizzle wasabi crema, spicy mayo and unagi (eel) sauce in thin lines across the nachos. Finish with a light drizzle of the reserved (warmed) marinade if used, and sprinkle additional toasted sesame seeds and a few more sliced green onions.

Serve immediately with lime wedges on the side for squeezing over the nachos.