Tuna Nacho Recipe

Prepare and crisp nori

Preheat oven to 300°F (150°C). Cut nori sheets into large triangles (6–10 per sheet depending on size). Lightly brush one side of each triangle with sesame oil and sprinkle with toasted sesame seeds and a pinch of coarse salt. Place on a baking sheet in a single layer and bake 8–12 minutes until crisp but not burnt. Remove and cool on a rack; chips will crisp further as they cool.

In a small bowl, whisk together 1 cup mayonnaise, 2 tbsp yuzu juice, 1 tsp minced garlic, 1 tsp rice vinegar, 1 tsp honey, 1/4 tsp salt and 1/4 tsp black pepper until smooth and emulsified. Taste and adjust acidity or sweetness as needed. Refrigerate until assembly.

Pat the diced tuna dry with paper towel to remove excess moisture. In a medium bowl combine the tuna with 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp Sriracha, 1 tbsp mayonnaise, 2 tbsp thinly sliced scallions, 1 tsp lime juice, 1 tsp toasted sesame seeds and 1 tsp salt. Gently fold to combine, being careful not to mash the tuna. Taste and adjust seasoning (add more soy for saltiness or more Sriracha for heat). Keep chilled until ready to assemble.

Dice the avocado and toss very gently with a tiny pinch of salt and a squeeze of lime to prevent browning.

On a serving platter, arrange the cooled nori chips. Spoon a small mound (about 1–1.5 tbsp) of the spicy tuna onto each chip. Top each with a few small avocado cubes and a small dollop (about 1/2 tsp) of yuzu aioli. Finish with a small pinch (about 1/8–1/4 tsp) of tobiko on each nacho and scatter microgreens or cilantro as desired.

Serve immediately with lime wedges on the side. Recommend eating right away to keep nori chips crisp.