Tuna Poke Nachos are delicious and unexpected, and are pretty much exactly what it sounds like: I used the premise of seared Ahi Tuna to make another one of my favorites, fusion nachos.
Y’all…I made one of the best things ever.
What is Tuna Poke?
Tuna Poke is basically raw Ahi Tuna diced, and “cooked” a little in citrus, a little like fish or shrimp is in ceviche. You can also find Ahi Tuna in sushi rolls, or as sashimi on its own.
You may be more familiar with Tuna Tataki, which is tuna that is seared lightly and usually sliced very thin and served with a ponzu sauce or soy and/or citrus based dipping sauce, scallions and maybe ginger.
It’s one of my very favorite dishes, especially when going out to dine. It’s super light, has a really deep umami flavor, and really satisfying without being very filling or heavy.
Honestly, I consider Ahi Tuna the Beyonce of the sushi world.
But that’s just me.
After making some Ahi Tuna recently, it made me curious about how well it would stand up to some out-of-the-box mashups.
You know what they say about curiosity, right? It killed the cat, but it also does wonders for the taste buds.
I’m all about exploring food fusions because, let’s face it, life’s way too short to stick to the same recipes.
Mixing flavors from different corners of the culinary universe is like throwing a party for your mouth.
Sooo, I decided to play with the flavors of seared Ahi Tuna and nachos.
This made some badass nachos.
Wickedly fantastic nachos.
It’s like tuna basically dropped the mic on the nacho floor.
What are Tuna Poke Nachos?
These are homemade seasoned flour tortilla chips topped with seared very fresh Ahi tuna, mango-jalapeno salsa, drizzled with avocado wasabi cream, and garnished with fresh Arugula.
I had a friend over doing some taste-testing and she didn’t anticipate liking them as much as she did. She LOVED them.
I definitely concur.
I could seriously eat these every single night.
They’re definitely outstanding.
I made them four times in the last week.
Here’s your printable-
Ingredients
Tortilla Chips:
- 1 package flour tortillas, cut into quarters
- Butter flavored nonstick spray
- Seasoned salt
Avocado-Wasabi Cream:
- 1 avocado, pitted
- 1 tbsp wasabi paste
- 1/4 cup mayo
- 1/2 cup sour cream
Mango Salsa:
- 1 tomato, diced
- 1/2 large mango, diced
- 1 jalapeno, diced
- 1/2 yellow onion, diced
- 1 lime, juiced
- 1 tbsp olive oil
- 1 tsp white vinegar
- 1 handful fresh cilantro, chopped
Tuna:
- 4 very fresh Ahi tuna steaks
- 1 tbsp pepper
- 1 tbsp sea salt
- 1 tbsp canola oil
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 1/2 tsp ginger powder
- 5 oz Arugula
- 1 tbsp sesame seeds
Instructions
- Preheat oven to 350 degrees.
- Spray chips with nonstick spray and generously sprinkle both sides with seasoned salt.
- Bake for 5-7 minutes on each side, until crispy.
- Combine all ingredients for avocado cream, cover and refrigerate.
- Combine all ingredients for salsa, cover and refrigerate.
- Whisk the soy sauce, sesame oil and ginger together.
- Salt and pepper tuna steaks, and bring 1 tbsp canola oil over medium low heat.
- Add steaks and sear 1-2 minutes for rare; remove from heat and slice.
- Drizzle soy sauce dressing over tuna, and sprinkle with sesame seeds.
- Assemble nachos by layering tuna on chips, top with salsa and avocado-wasabi cream and arugula.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 689Total Fat: 44gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 97mgSodium: 2943mgCarbohydrates: 28gFiber: 7gSugar: 10gProtein: 48g
The provided nutrition calculated may not always be accurate.
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