Description
A vibrant and delicious recipe combining the fresh taste of sushi-grade tuna with crunchy tortilla chips, creamy avocado, and a spicy mayo drizzle. These Poke Nachos are perfect for a quick appetizer or casual snack, blending Asian flavors with a fun, shareable presentation.
Ingredients
Scale
Spicy Tuna Mixture
- 6 oz sushi-grade tuna, diced into small uniform cubes
- 1/4 cup mayonnaise
- 1-2 tbsp Sriracha sauce (adjust to taste)
- 1-2 tsp soy sauce or tamari (for umami and drizzling)
- 1 tbsp sesame seeds
Toppings and Base
- 3 cups sturdy plain tortilla chips
- 1 ripe avocado, diced
- 2 green onions, thinly sliced
- 1-2 tbsp chopped fresh cilantro (optional)
Instructions
- Prepare the Spicy Tuna: Dice sushi-grade tuna into small, uniform cubes. In a bowl, mix the tuna with mayonnaise, Sriracha sauce, a splash of soy sauce, and sesame seeds. Stir gently to coat evenly without breaking up the fish. Set aside to marinate briefly to develop flavors.
- Arrange the Base: Spread a generous layer of sturdy plain tortilla chips evenly on a large serving platter or tray. Ensure the chips are distributed with minimal overlap so they stay crisp and easy to eat.
- Add Fresh Toppings: Evenly distribute the diced avocado, sliced green onions, and optional chopped cilantro over the tortilla chips. These fresh toppings add color, texture, and brightness to the nachos.
- Spoon on the Spicy Tuna: Carefully dollop the spicy tuna mixture over the chips and toppings, aiming for an even spread so that each bite has a balance of creamy tuna and fresh elements.
- Final Touches: Garnish with additional sesame seeds and drizzle a little extra soy sauce or spicy mayo if desired. Serve immediately to maintain the tortilla chips’ crispness and the overall freshness of the dish.
Notes
- Use sushi-grade tuna to ensure safety and best flavor for raw preparations.
- Adjust the amount of Sriracha in the spicy mayo to control heat level according to preference.
- To keep chips crisp, assemble just before serving.
- For a gluten-free option, use gluten-free tamari or soy sauce and chips verified gluten-free.
- Optional cilantro can be omitted if you dislike the flavor or have allergies.
