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Spicy Ahi Tuna Nachos

by Staff
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PHOTO: LUCY SCHAEFFER; FOOD STYLING: BROOKE CAISON

Whenever sushi is brought up in the Delish Test Kitchen, we inevitably begin to talk about what the best roll is. Some folks love California rolls, some love unagi, but more often than not, we settle on spicy tuna. That perfect combination of creamy mayo, spicy sriracha, and tender tuna makes for the ideal base not just for sushi, but for all types of dishes.

Enter spicy tuna nachos. It’s a dish that takes all the things you love about spicy tuna and turns it into crispy, delicious nachos. We start by creating what is essentially a plain tuna poke. Then you quickly fry up some wonton wrappers to make crispy chips (though you can just use tortillas if you’re in a pinch). Then we top them with avocado, cabbage, scallions, and sesame seeds, and the whole thing is just smothered in a delicious yet simple spicy mayo. You can use any mayo, but we love Japanese mayo brands like Kewpie for their tangy, distinct flavor.

Don’t love tuna? Swap in some diced sushi-grade salmon. Or go vegetarian with some baked tofu. However you make them, just let us know how your nachos came out in the comments below!

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Yields:

4
– 5


servings

Prep Time:

0

hours

15

mins

Total Time:

0

hours

45

mins

1 1/2
tbsp.

reduced-sodium soy sauce

2
tsp.

toasted sesame oil

1
lb.

sushi-grade ahi tuna, cut into small cubes

Vegetable oil, for frying 

3/4
c.

very thinly shredded cabbage

3


scallions, cut into thin matchsticks

1/3
c.

mayonnaise (preferably Kewpie)

1


avocado, finely chopped

1


to 2 jalapeños, thinly sliced 

White and/or black sesame seeds and lime wedges, for serving

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  1. In a large bowl, whisk soy sauce, sesame oil, and mirin. Add tuna and toss to coat. Cover with plastic wrap and transfer to refrigerator until ready to use.
  2. Into a large heavy skillet fitted with a deep-fry thermometer, pour vegetable oil to a depth of about 1/2″. Heat over medium heat until thermometer registers 350º.
  3. Slice each wonton wrapper from one corner to the opposite corner, creating 2 triangles. Working in batches, fry wrappers, flipping halfway through, until chips have puffed up and turn a pale golden color, 1 1/2 to 2 minutes.
  4. Transfer chips to a paper towel-lined plate; season with a pinch of salt. Repeat with remaining chips.
  5. In a medium bowl, create an ice bath. Add cabbage and scallions, shocking vegetables about 5 minutes so they slightly curl and become crispy. Thoroughly drain vegetables, then pat dry with paper towels.
  6. Wipe out ice bath bowl. In same bowl, whisk mayonnaise and sriracha.
  7. On a platter, build nachos by creating a base of wonton chips. Top with chilled tuna, cabbage and scallions mixture, avocado, and jalapeño. Drizzle with spicy mayo, sprinkle with sesame seeds, and serve with lime wedges alongside.

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spicy ahi tuna nachos with cabbage, scallions and sesame seeds

PHOTO: LUCY SCHAEFFER; FOOD STYLING: BROOKE CAISON

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