Ahi Tuna Nachos
These Ahi Tuna Nachos are all jazzed up with the perfect combination of asian inspired flavors. Crispy wonton chips loaded with sesame crusted tuna, homemade spicy mayo and lots of yummy toppings. Don’t forget the kickin wasabi guacamole starring our favorite child, Grogu!
Ahi Tuna Nachos is a delicious appetizer for parties, a night at home or in our case, celebrating May the 4th for all you Star Wars fans!
With each bite, you get crunchy wonton chips, perfectly seared tuna, pickled ginger, seaweed salad and a Sriracha flavored mayo. It’s literally like a party in your mouth!
For more Asian-inspired recipes, try my Inside Out Egg Roll Bowl, Boom Boom Shrimp Recipe, and Crab Rangoon Egg Rolls.
Why You’ll Love These Spicy Tuna Nachos
- Bold flavors. This recipe is filled with so many complex Asian ingredients and they all compliment one another.
- Perfect for a crowd. People always get excited about nachos. Load up the platter and let everyone serve themselves.
- Can be made ahead of time. All the ingredients in this recipe can be made hours before, including the wonton chips.
- Sriracha mayo. This easy to make sauce adds a bit of zing to these nachos. It’s easy to customize as well if you want to cut back on the heat.
- Wasabi guacamole. Unique flavors all combined into this one amazing dip. Once you start, you won’t be able to stop.
Ingredient Notes and Substitutions
Here are some notes on the ingredients. For a full list of ingredients, scroll down to the recipe card at the bottom of the page.
- Wonton wrappers- You can find these at most grocery stores and almost all Asian markets sell them. You can also use regular corn tortilla chips.
- Ahi tuna- Use fresh sushi-grade tuna for the best quality and flavor. If you cannot find this at your local supermarket, you can use frozen tuna or substitute with salmon.
- Wasabi- Use the paste which comes in a small tube. No mixing and it’s ready to go.
- Avocados- Make sure they are fully ripe but still have their bright vibrant green color.
- Sriracha- This is an asian style hot sauce. If you cannot find it, you can use Gochujang, Harissa, Chili Garlic Sauce, or cayenne pepper.
- Seaweed salad- Also known as Wakame, can be found at Japanese supermarkets. I’ve also seen it sold at Costco.
- Cilantro- I use this to flavor the guacamole as well as for garnish.
- Sesame seeds- I use both black and white to coat my tuna and sprinkle on top of the nachos.
Step By Step Instructions
STEP 1: Deep-fry wonton chips. Cut wonton skins in fours at a diagonal. In a large skillet, heat oil to 350 degrees. Next, add a couple wonton wrappers at a time and cook for about 30 seconds. Remove from oil with a slotted spoon and let drain onto a paper bowl. Season with salt.
STEP 2: Sear tuna. Pat tuna dry with paper towel. Pat on sesame seeds, making sure to coat all sides. Heat oil in pan and sear each side for 1 minute. Remove from pan and cut into 1/2″ cubes.
STEP 3: Make wasabi guacamole. Peel, pit and smash avocados inside bowl. Add wasabi paste, lime juice, soy sauce, jalapeños, cilantro and salt.
STEP 4: Mix spicy mayo. Stir together mayo with Sriracha and lime juice. Season with salt.
STEP 5: Prepare toppings. Julienne pickled ginger and thinly slice green onions.
STEP 6: Make Grogu guacamole. Starting at the top of the platter, add guacamole in a circular shape. Add sliced jalapeños for his ears, black olives for his eyes and a thin sliver of jalapeño pepper for his mouth.
STEP 7: Assembly. Spread wonton chips onto the platter just below the guacamole. As you make your way down, spread the chips a little wider to keep the shape of his cloak.
STEP 8: Add toppings. Top with diced tuna, seaweed salad, pickled ginger and scallions. Drizzle with spicy mayo and garnish with sesame seeds and cilantro leaves. Serve immediately.
Expert Tips
- When frying your wonton wrappers, make sure not to overcrowd the pan. Add a few at a time, so they will cook evenly. If you add too much at once, the temperature will drop causing the wontons to cook longer and absorb more fat.
- The trick to searing tuna is a screaming hot pan. Heat your pan on high heat and when it’s ready, then add oil. Do not heat the pan with oil in it or else it will smoke up your kitchen and completely ruin the flavor of the tuna.
- Since there’s a lot of ingredients in this recipe, I like to prepare everything in advance. Refrigerate and store all the components separately and when it’s time to serve, pull everything out and assemble your nachos.
- Layer strategically. Spread the ingredients evenly across the chips to ensure every bite has the perfect combination of flavors.
Frequently Asked Questions
The wonton wrappers brown very quickly, around 30 seconds. A good indication is when they are no longer sizzling or bubbling.
For rare, sear each side for just 1 minute. If you prefer medium rare, cook for an additional minute per side.
If you do not have wonton wrappers, you can use tortilla, corn or pita chips.
Avocado, spicy mayo, pickled ginger, fresh diced mango, radish slices, and sesame seeds are fantastic topping!
Assemble them just before serving. Also, place the dry ingredients, like the tuna, avocado and sesame seeds, on top of the chips. For any wet ingredients, like sauces or dressings, drizzle them on just before serving to prevent the chips from absorbing moisture. You can also serve smaller batches to keep everything fresh and crips.
Storing
For the best taste, eat these Ahi Tuna Nachos immediately. Leftover nachos are not very appetizing so it’s best to eat them once they are served.
Fried wonton chips can stay fresh in an airtight container for up to 2 days. Store remaining ingredients separately inside refrigerator.
More Appetizer Recipes
Don’t Forget To Try These Asian-Inspired Recipes Too!
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Ahi Tuna Nachos
Ingredients
Ahi Tuna
- 8 oz Ahi tuna, sushi grade
- 2 Tbsp White sesame seeds
- 2 Tbsp Black sesame seeds
- 2 Tbsp Olive oil
Wonton Chips
- 24 Wonton wrappers, quartered, cut diagonally
- Canola oil, as needed for frying
Sriracha Mayo
- 1/2 Cup Mayonnaise
- 3 Tbsp Sriracha
- 1 tsp Lime juice
- 1/4 tsp Salt
Wasabi Guacamole
- 2 each Avocados, ripe
- 2 tsp Wasabi paste
- 1 tsp Soy sauce
- 1 Tbsp Lime juice
- 2 each Jalapeno , Use 1 for Grogu ears and the other chopped fine for guacamole. Save one sliver of jalapeño pepper for his mouth.
- 1 Tbsp Cilantro, chopped fine
- 1 each Black olive, for Grogu eyes
Toppings
- 1/4 Cup Scallions, thinly sliced
- 1 tsp Sesame seeds
- 1/4 cup Wakame, seaweed salad
- 2 Tbsp Pickled ginger, julienned
- 2 Tbsp Cilantro leaves
Instructions
Ahi Tuna
- Pat the tuna dry with paper towel. Press sesame seeds all over. Heat a large skillet on high heat. Add the olive oil and heat through. Add tuna and sear for 1 minute on each side for rare, 2 minutes on each side for medium rare.
- Remove tuna to a cutting board and slice into 1/2" cubes. The tuna should be cooked on the outside but still rare inside. Refrigerate until ready to use.
Wonton Chips
- In a large pot over medium-high heat, add canola oil. Fill at least 1 1/2"-2" of oil for frying. Heat to 350 degrees.
- Slice wonton wrappers into quarters at a diagonal. When oil is ready, add a couple at a time. Use slotted spoon to move them around and turn them over so they brown evenly. Remove onto a paper towel-lined plate to drain. Season with salt.
Sriracha Mayo
- Combine mayo, Sriracha, lime juice and salt inside bowl. Stir until incorporated. Refrigerate.
Wasabi Guacamole
- Halve the avocados and remove pit. Scoop out flesh into a bowl. Using a fork, mash avocados making sure to leave some texture.
- Add wasabi paste, diced jalapeños, cilantro, lime juice, soy sauce an salt. Mix until combined. Place plastic wrap directly on top of guacamole and refrigerate until ready to use.
Assembly
- Starting at the top of the platter, spread guacamole in a circular shape. Add sliced jalapeños on each side for the ears and top with halved olives for the eyes. Take a small sliver of jalapeño pepper for the mouth.
- Spread fried wonton chips underneath guacamole. Top with seared tuna, seaweed salad, pickled ginger and scallions. Drizzle with spicy mayo and garnish with cilantro leaves and black and white sesame seeds. Serve immediately.