Ahi Tuna Nachos
These Ahi Tuna Nachos are all jazzed up with incredible Asian inspired flavors and ingredients. The crispy wonton chips are loaded with sesame crusted tuna, spicy mayo and lots of yummy toppings. Served alongside a zesty wasabi guacamole in the shape of Disney's Grogu. It's the perfect appetizer for your next party or movie night.
Ingredients
Ahi Tuna
- 8 oz Ahi tuna sushi grade
- 2 Tbsp White sesame seeds
- 2 tablespoon Black sesame seeds
- 2 tablespoon Olive oil
Wonton Chips
- 24 Wonton wrappers quartered, cut diagonally
- Canola oil as needed for frying
Sriracha Mayo
- ½ Cup Mayonnaise
- 3 tablespoon Sriracha
- 1 tsp Lime juice
- ¼ teaspoon Salt
Wasabi Guacamole
- 2 each Avocados ripe
- 2 teaspoon Wasabi paste
- 1 teaspoon Soy sauce
- 1 tablespoon 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 tablespoon Cilantro chopped fine
- 1 each Black olive for Grogu eyes
Toppings
- ¼ Cup Scallions thinly sliced
- 1 teaspoon Sesame seeds
- ¼ cup Wakame seaweed salad
- 2 tablespoon Pickled ginger julienned
- 2 tablespoon 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 ½" 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 ½"-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.
Nutrition
Calories: 473kcalCarbohydrates: 32gProtein: 20gFat: 29gSaturated Fat: 5gPolyunsaturated Fat: 16gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 37mgSodium: 1017mgPotassium: 318mgFiber: 3gSugar: 1gVitamin A: 1389IUVitamin C: 12mgCalcium: 125mgIron: 4mg
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