Tuna Nachos Recipe

Prepare wrappers

Stack wonton wrappers and using a sharp knife or cookie cutter, cut into roughly 2½–3 inch triangles (or keep whole for scoops). Separate pieces so they do not stick.

Heat oil

Pour oil into a medium saucepan or skillet to a depth of about 1 inch (about 1 cup). Heat over medium-high until the oil reaches 350°F (175°C) or until a small corner of wrapper sizzles immediately when added.

Fry wontons

Working in small batches (4–6 at a time), gently lower wonton pieces into the hot oil. Fry 30–60 seconds per side until puffed and golden brown. Use a slotted spoon to transfer to a paper towel–lined tray. Immediately sprinkle with 1/4 tsp kosher salt while still hot. Repeat until all are fried. Let cool to crisp.

If desired, sprinkle with black sesame seeds while the chips are still warm so seeds adhere.

Dice & season tuna

Pat the tuna dry with paper towels, then finely dice into small, even pieces (~1/4 inch). Place in a bowl and add toasted sesame oil, sea salt, and lime juice. Gently fold to combine.

Combine with vegetables

Add the diced avocado, diced cucumber, and sliced scallions to the tuna. Gently fold once or twice — keep avocado pieces intact and avoid over-mixing. Taste and adjust salt or lime if needed.

Cover and chill briefly (10–15 minutes) if you prefer a slightly firmer texture before plating; otherwise proceed to assembly immediately.

In a small bowl, whisk together Japanese mayo, sriracha, and toasted sesame oil until smooth. Transfer to a squeeze bottle or small piping bag for neater drizzling.

Whisk together wasabi paste, honey, rice vinegar, and warm water until smooth and pourable. Adjust honey or wasabi to taste (more honey to sweeten, more wasabi to increase heat). Transfer to a squeeze bottle if desired.

Combine soy sauce, mirin, and brown sugar in a small bowl. Stir until the sugar dissolves. Taste and adjust — it should be balanced sweet-salty. Set aside.

On a large platter or individual plates, arrange fried wonton chips in a single layer or slight overlap to form a base.

Spoon generous tablespoon-sized mounds of the tuna-avocado-cucumber mixture onto individual chips. You can also place the tuna in the center and let guests scoop.

Drizzle the spicy mayo over the tuna in a thin zigzag. Next, drizzle the honey-wasabi sauce sparingly (it’s potent) and then the sweet soy in small amounts for bursts of umami.

Finish with a light sprinkle of furikake or toasted sesame seeds, a few cilantro leaves, and a squeeze of lime over the arranged nachos. Optionally add black sesame for contrast.

Serve immediately so wonton chips remain crisp. Provide extra spicy mayo, honey-wasabi, and sweet soy on the side for topping.