We We Love These Seared Ahi Tuna Loaded Nachos
Imagine it… Layers of seared sesame-crusted Ahi tuna, fresh crispy wonton chips, cool mango pico de gallo, creamy avocado slices, crunchy shredded cabbage, and spicy wasabi mayo. Piled high and just begging to be devoured! I’ve been dreaming of these Loaded Ahi Tuna Poke Nachos ever since I tried something similar on our spring trip to Park City, Utah. Although these Sesame Crusted Tuna Nachos are not technically Hawaiian Poke Nachos, they offer the same refreshing and bright flavor profile, with a little extra texture on the tuna. You’ll love this delicious play on Mexican-Asian fusion cuisine as a fun snack or light summer dinner! Pro Tip: If you want traditional Ahi Poke Nacho, use this recipe to make poke to spoon over the top of the Wonton Nachos.
Ingredients You Need
Sashimi-Grade Ahi Tuna Steak – you will want a large piece of sushi grade ahi tuna for this recipe Sesame Seeds – I use a mixture of regular and black sesame seeds, but you could also use furikake if you prefer Fresh Pico de Gallo – if you don’t have time to make it, you can usually find it in the pre-portioned produce section in your local grocery store Mango – ripe, so it’s slightly soft when gently squeezed Avocado – choose a ripe avocado that is bright dark green, and just barely soft Mayonnaise – regular or low fat Honey – you want a pourable honey Wasabi Paste – super concentrated wasabi in a tube Shredded Cabbage Slaw – freshly shredded, or save some time and purchase a bag of pre-shredded slaw Package of Square Wonton Wrappers – to make Wonton chips instead of using a layer of tortilla chips Oil – your preferred high-heat frying oil like peanut or vegetable oil, plus sesame oil for searing the tuna steaks
How to Make Loaded Poke Nachos
Step 1 – Make Wonton Nacho Chips
Pro Tip: If the wontons turn dark immediately, the oil is too hot. Lower the heat and wait a few minutes, then start again.
Step 2 – Make the Nacho Toppings
While you are frying the chips in batches, do a ‘lil prep work to make assembling the nachos quick and easy.
If making fresh slaw, use a mandolin slicer or food processor to shred the cabbage. Stir peeled and diced mango into the pico de gallo for a fresh quick salsa. Add a little Sriracha or hot sauce if desired. Make the nachos topping sauce by whisking the mayo, honey, and wasabi together in a small bowl. Salt to taste. Peel and slice the avocado.
Step 3 – Sear the Sesame Crusted Ahi Tuna
Once the other components are ready, heat a skillet to high heat and prep the tuna: Cut the ahi steak in half lengthwise to create two thin steaks. Season both sides, pour the sesame seeds out on a plate or into a shallow dish, and press both sides of each steak into the sesame seeds. Sear the ahi steaks in sesame oil for approximately 1 minute per side. Don’t overdo it – we want a seared golden brown sesame crust on the outside, but the inside to stay raw. Cool briefly and cut the ahi steaks into small cubes.
Step 4 – Build and Serve the Ahi Tuna Loaded Nachos
Now it’s time to assemble the Poke Nachos with Wonton Chips so we can get to digging in! Start by piling the wonton chips on a large plate or serving platter. Top with the shredded cabbage so that all of the chips have a bit of the slaw on them. Then sprinkle on the mango pico de gallo, followed by the ahi tuna cubes and avocado slices. Get the Complete (Printable!) Poke Nachos Recipe Below. Enjoy! Drizzle on with a spoon, or scoop the wasabi mayo into a squirt bottle and squirt over the ahi wonton nachos. Heaven on a plate. That’s what we have here… A little bit of luxury. A little bit of spice. All piled on a casual heap of crispy fried goodness. These ahi wonton nachos with spicy mayo and fresh mango pico de gallo is my new addiction. What’s yours?
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