Ahi tuna nachos are an easy recipe, a great snack or meal option, and a tasty way to use up any leftover ahi tuna. Authentic and delicious ahi tuna nachos recipe with avocado, salsa, cheese, and Jalapeño chips. This recipe is so easy to make, you can make it in less than 10 minutes. Ahi tuna nachos are a delicious appetizer that you can serve in a bowl or on a platter.

Ahi Tuna Nachos Recipe

Quoting from various page sources, here is a Ahi Tuna Nachos recipe:

1. Ahi Tuna Nachos with Avocado and Wasabi

Ingredient Ahi Tuna Nachos with Avocado and Wasabi:

  • 12 ounces of tuna, sliced into bite-sized pieces, of the sushi kind
  • 4 tablespoons of coconut aminos or low-sodium soy sauce
  • one teaspoon of sesame oil
  • a teaspoon of rice vinegar
  • 1/8 cup white sesame seeds
  • 1/8 teaspoon minced ginger
  • a quarter-teaspoon of red pepper flakes
  • Wrappers for wontons, 1 package
  • For use in frying
  • 50 ml of mayonnaise
  • Wasabi paste, two tablespoons
  • 1/4 head of thinly shaved green cabbage
  • 1 tablespoon apple cider vinegar
  • 1/fourth cup olive oil
  • 2 teaspoons soy sauce, salt and pepper to taste
  • lemon juice from one
  • 1 diced avocado
  • one finely sliced jalapeño

How to cook Ahi Tuna Nachos with Avocado and Wasabi:

  • Soy sauce, sesame oil, rice vinegar, minced ginger, sesame seeds, and red pepper flakes are combined in a bowl and whisked together.
  • Make bite-sized tuna slices.
  • Toss the tuna in the soy sauce marinade to ensure that all of the tuna pieces are covered.
  • Allow to rest in refrigerator for approximately 30 minutes.
  • to 350 degrees, heat the oil
  • Donnon wrappers should be divided diagonally.
  • Drop wrappers into oil slowly.
  • Fry for two minutes, turning with tongs halfway through.
  • Put the chips on a tray with paper towels or a wire rack to cool.
  • Combining all ingredients in a whisk
  • To make it simpler to drizzle over nachos, I like to transfer to a tiny plastic squeeze bottle.
  • Combine vinegar, oil, salt, and pepper in a bowl. Pour mixture over cabbage and toss thoroughly.
  • Put the wonton chips in a single layer on a big plate or platter and top with the green cabbage slaw.
  • Add tuna, cubed avocado, and thinly sliced jalapenos as garnishes.
  • Add wasabi mayo over the top.
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2. Ahi Tuna Nachos with Carmelized Pineapple

Ingredient Ahi Tuna Nachos with Carmelized Pineapple:

  • Gyoza wonton wrappers, deep fried
  • Jalapeño, sliced (red preferred)
  • Cilantro or micro cilantro
  • 1/2 cup The Perfect Purée Carmelized Pineapple Concentrate, thawed
  • 1 cup soy sauce
  • 3/4 cup yellow onion, diced
  • 3/4 cup green onions, sliced
  • 2 tbsp. sweet chili sauce
  • 2 tbsp. sesame oil
  • 1 tbsp. sesame seeds, toasted
  • 1 tbsp. garlic, minced
  • 1 tbsp. ginger, grated
  • 2 lbs. Ahi tuna, diced
  • 1 lbs. ripe tomatoes, diced
  • 6 oz. seaweed salad (optional)
  • Wasabi powder, 2 tablespoons
  • Rice wine vinegar, 1 teaspoon
  • Mayonnaise, one cup
  • 1 cup of water, mayonnaise
  • Sriracha

How to cook Ahi Poke Nachos with Carmelized Pineapple:

  • The first nine ingredients should be whisked together in a non-reactive dish.
  • Seaweed salad, tomatoes, and ahi tuna can all be added. Gently combine.
  • Refrigerator marinate for an hour with a film wrap cover.
  • Wasabi powder and rice wine vinegar should be combined to form a smooth paste in a small mixing dish. Boost the wasabi if necessary.
  • Stir the mayonnaise into the ingredients after adding it.
  • Until the required consistency is achieved, adjust with water.
  • Add the mayonnaise and sriracha to taste in a small mixing dish.
  • Until the required consistency is achieved, adjust with water.
  • Superior deep friend wonton wrapper for gyoza and 2 ounces of ahi tuna mixture. Sprinkle with chopped cilantro, jalapenos, and Sriracha and Wasabi aiolis.

3. Ahi Tuna Nachos (Poke Nachos)

Ingredient Ahi Tuna Nachos (Poke Nachos):

  • 2 tbsp (30 ml) sour cream
  • 2 tsp (10 ml) oil from toasted sesame
  • 2 tsp (10 ml) the rice vinegar
  • 3/4 lb (340 g) sliced sushi-grade tuna
  • 2 tbsp freshly cut chives
  • 1/2 cup (125 ml) mayonnaise
  • 2 tbsp (30 ml) water
  • 2 tsp (10 ml) Thai chili sauce
  • 8 cups (220 g) Taro chips or corn tortilla chips (see recipe)
  • 1 large avocado, diced after being peeled
  • 1/4 cup (10 g) coriander leaves
  • 1 tablespoon of roasted sesame seeds
  • slice of lime (optional)
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How to cook Ahi Tuna Nachos (Poke Nachos):

  • Sesame oil, vinegar, and soy sauce should all be combined in a basin.
  • Add the chives and tuna. Stir to evenly coat, then place in the fridge for 15 minutes to marinate.
  • Mix the mayonnaise, water, and sriracha in a separate bowl. Place aside.
  • On a sizable serving tray, arrange the chips.
  • Sauce should be drizzled over the chips. Add the avocado, cilantro, sesame seeds, and poke on top. If desired, serve with lime wedges and any extra sauce.

That’s Ahi Tuna Nachos Recipes that you must try, besides having health benefits, it also has a unique taste.

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