Spicy Tuna Nachos Recipe
Nori & wasabi dusted wonton chips, tuna, avocado, jalapeño lime ponzu, sriracha cream cheese, wasabi aioli, chili crisp, green onion
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Ingredients
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SNACKS
Method
SNACKS
- 1
Prepare the Wonton Chips
Preheat the oven to 375°F (190°C). Cut each wonton wrapper into quarters to create triangles. Arrange them on a baking sheet and lightly brush with sesame oil. Sprinkle with salt and nori flakes. Bake for 8-10 minutes until crisp and golden brown. Remove from the oven and set aside.
- 2
Make the Jalapeño Lime Ponzu
In a small bowl, mix the lime juice, soy sauce, and finely chopped jalapeño. Adjust the spice level to taste by adding more jalapeño if desired.
- 3
Prepare the Sriracha Cream Cheese
In a mixing bowl, combine the softened cream cheese and sriracha. Mix well until smooth and creamy. Set aside.
- 4
Make the Wasabi Aioli
In another small bowl, stir the wasabi paste into a portion of the cream cheese (about 2 tablespoons). Mix until well combined. Adjust wasabi amount to taste.
- 5
Prepare the Tuna and Avocado
Finely dice the sushi-grade tuna and avocado. Season lightly with salt and pepper. Toss gently to combine.
- 6
Assemble the Nachos
On a large serving platter, layer the baked wonton chips. Top with the seasoned tuna and avocado mixture. Drizzle over the jalapeño lime ponzu. Add dollops of sriracha cream cheese and wasabi aioli over the top.
- 7
Garnish and Serve
Sprinkle chili crisp and sliced green onions over the assembled nachos. Serve immediately while the chips are still crispy.