Asian Tuna Nachos Recipe

Prepare marinade

In a shallow bowl or container, whisk together soy sauce, mirin, sesame oil, rice vinegar, grated ginger, minced garlic, toasted sesame seeds, and black pepper until combined.

Marinate tuna

Trim any sinew from the ahi tuna and pat dry. Place the tuna in the marinade and press gently so all sides contact the liquid. Cover and refrigerate for 15–30 minutes (do not marinate much longer to preserve texture).

Dice tuna

Remove tuna from marinade and reserve the marinade. Using a very sharp knife, dice the tuna into 1/2-inch cubes. Place diced tuna in a small bowl and lightly toss with 1–2 teaspoons of the reserved marinade to coat. Keep refrigerated until assembly.

Halve and pit the avocados. Scoop flesh into a bowl and mash with a fork leaving some chunkiness. Stir in fresh lime juice immediately to prevent browning.

Fold in finely diced red onion, chopped cilantro, diced jalapeño, salt, and black pepper. Taste and adjust seasoning or lime as desired. Cover and refrigerate until ready to assemble.

In a small bowl, whisk together mayonnaise, wasabi paste, lime juice, honey, and salt until smooth. Taste and add more wasabi for heat if desired. Refrigerate until needed.

Whisk mayonnaise, sriracha, lime juice, honey, and garlic powder in a small bowl until well combined. Adjust sriracha to taste for spiciness. Refrigerate until assembly.

Heat neutral oil in a heavy-bottomed saucepan or deep fryer to 350°F (175°C). If you don't have a thermometer, oil should bubble steadily when a small piece of wonton wrapper is dropped in.

Working in batches, fold or shape wonton wrappers into desired chip shapes: for triangles, cut wrappers into quarters and press edges; for cups, press wrappers into an inverted muffin tin and deep fry until golden. Fry 6–8 pieces at a time to avoid crowding. Fry until crisp and golden, about 30–60 seconds per side depending on size.

Use a slotted spoon to transfer fried wontons to a paper towel-lined tray and immediately sprinkle with salt. Let cool; they will crisp further.

Arrange fried wonton chips on a large serving platter or divide among individual plates in a single layer to create a base.

Spoon dollops of house guacamole across the wonton chips (about 1 tablespoon per chip or as desired).

Evenly distribute the marinated diced ahi tuna across the chips, placing pieces on top of guacamole to help them stay.

Drizzle the wasabi aioli and sriracha aioli over the tuna and chips in alternating lines or zigzags. Use about 1–2 teaspoons of each sauce per portion, adjusting to taste.

Sprinkle thinly sliced green onions, additional toasted sesame seeds, and microgreens or cilantro over the top.

Serve immediately with lime wedges on the side for squeezing over the tuna.