Tuna Nachos* Recipe
Diced ahi tuna, avocado, and scallions over wonton chips with wakame. Finished with sesame seeds and sriracha aioli.
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Ingredients
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Tuna Salad
Wonton Chips & Wakame
Sriracha Aioli & Garnishes
Method
Wonton Chips & Wakame
- 1
Prepare wakame
Place dried wakame in a small bowl and cover with 1/2 cup warm water. Let rehydrate 5–10 minutes until softened, then drain well and squeeze out excess water. Chop lightly and set aside.
- 2
Cut wonton wrappers
Stack wonton wrappers and cut each into quarters (or triangles) using a sharp knife or pizza cutter to yield bite-size chips.
- 3
Fry wonton chips
In a medium heavy skillet or deep pot, heat 1 cup neutral oil to 350°F (175°C) or until a small piece of wrapper sizzles and browns in about 10–15 seconds. Fry wonton pieces in small batches (6–8 at a time) for 30–60 seconds, flipping as needed, until golden and crisp. Use a slotted spoon to transfer chips to a paper-towel-lined tray and immediately sprinkle with 1/2 tsp fine sea salt. Let cool completely; they will crisp further as they cool.
Tuna Salad
- 4
Prep tuna and aromatics
Pat the ahi tuna dry with paper towels and trim any sinew. Dice the tuna into small 1/4 - 1/2-inch cubes. Thinly slice the scallions (both white and green parts). Cut the avocado in half, remove pit, scoop out flesh, and dice into roughly 1/2-inch cubes. Place tuna, scallions, and avocado in a chilled bowl and keep refrigerated while you make the dressing.
- 5
Make dressing and combine
In a small bowl whisk together 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon rice wine vinegar, 1 tablespoon lime juice, 1 teaspoon kosher salt (adjust to taste), and 1/4 teaspoon freshly ground black pepper. Pour the dressing over the diced tuna and scallions and gently toss to coat. Add the chopped rehydrated wakame and gently fold in so it is evenly distributed. Carefully fold in the diced avocado last to avoid mashing.
- 6
Adjust seasoning
Taste the tuna mixture and adjust seasoning — more soy for saltiness, lime for brightness, or sesame oil for nuttiness. Keep chilled until assembly.
Sriracha Aioli & Assembly
- 7
Make sriracha aioli
In a small bowl combine 1/2 cup mayonnaise, 1 tablespoon sriracha, 1/2 teaspoon minced garlic, and 1/2 tablespoon lemon juice. Whisk until smooth and taste; add more sriracha if you want it spicier or a pinch of salt if needed. Transfer to a squeeze bottle or small bowl for drizzling.
- 8
Assemble nachos
Arrange a single layer of cooled wonton chips on a large serving platter or individual plates. Spoon generous portions of the tuna-avocado-wakame mixture on top of the chips, distributing evenly so each chip gets some tuna and avocado. Leave some chips plain for scooping if desired.
- 9
Garnish and finish
Drizzle the sriracha aioli over the assembled nachos. Sprinkle 1 tablespoon toasted sesame seeds over the top, add thinly sliced scallion, and scatter microgreens or cilantro if using. Serve immediately so chips remain crisp.