Tuna Nachos Recipe

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wonton — it should sizzle and brown in ~30 seconds.

Stack wonton wrappers and cut each into quarters (4 triangles per wrapper) for about 48 chips from 12 wrappers.

Fry the wonton triangles in batches (do not overcrowd) for 30–60 seconds, turning once, until golden and crisp. Use a slotted spoon to transfer to a paper towel–lined tray and immediately sprinkle with fine sea salt.

Let chips cool to room temperature; they will crisp further as they cool.

In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, and lime juice until honey is dissolved and dressing is glossy. Taste and adjust balance — add up to 1/2 tsp more honey for sweetness or another 1/2 tsp lime for brightness.

Combine mayonnaise, wasabi paste, lime zest, lime juice, minced garlic, and salt in a small bowl. Whisk until smooth and emulsified. Taste and adjust wasabi for heat (add more, 1/4 tsp at a time) or lime for brightness.

Cover and refrigerate until ready to serve. If made ahead, let sit at room temperature 10 minutes before serving to soften slightly.

Pat the ahi tuna dry with paper towels. Using a sharp knife, dice into even 1/4" pieces and transfer to a medium bowl.

Add the diced cucumber, sliced scallions, finely diced jalapeño, chopped cilantro, toasted sesame seeds, kosher salt, and black pepper to the tuna and gently toss to combine.

Pour about 2 tablespoons of the prepared soy dressing over the tuna mixture and gently fold to coat. Taste and add more dressing if needed — you want the tuna lightly dressed, not swimming in sauce. Refrigerate for up to 10 minutes while you finish assembling chips.

Arrange wonton chips on a large platter or individual plates in a single layer or slight overlapping stacks.

Using a spoon, place a heaping teaspoon to tablespoon of the dressed ahi tuna onto each wonton chip. Reserve any extra tuna in the bowl for serving on the side.

Drizzle or dot the wasabi lime aioli over the tuna-topped chips. If desired, also drizzle a small amount (about 1 tsp per 12 chips) of the remaining soy dressing over the plate for extra flavor.

Garnish with microgreens (or baby cilantro), thinly sliced radish, additional sesame seeds, and lime wedges on the side.

Serve immediately so the chips remain crisp. Leftover dressed tuna can be refrigerated up to 24 hours (consume raw fish promptly); store chips separately at room temperature to retain crispness.