Ahi Tuna Wonton Nachos
Ahi Tuna Wonton Nachos. The holiday weekend isn’t over yet and we’re still celebrating with some fun tropical inspired nachos. Ahi tuna marinated in a soy sauce, sesame, and orange juice sauce. Topped with a limey, spicy mango avocado salsa. Served with a little frisée and scallions and drizzled with a sriracha aioli. So fun for the beach and so SO delicious !! Pair with a marg because why not…it’s still the weekend ;)) !!
Every Saturday at the beach, our shore town has a farmers market. One of our main reasons for showing up is the AMAZING seafood that they have. Especially the ahi tuna. It is honestly the best tuna I have ever tasted in my life. That is seriously not an exaggeration. It is so fresh and so SO good. Even though the weather was a little eh this past Saturday, we still made sure to get to the farmers market with the sole purpose of buying this tuna.
This week we decided to make Ahi Tuna Wonton Nachos with a Mango Avocado Salsa. So you guys know I am obsessed with my mango salsa, but I wanted to do it up a little different this time. Enter, the Ahi Tuna Wonton Nachos. Tuna and mango salsa are a match made in heaven if you ask me. The fresh ahi tuna paired with a citrusy, sweet, and spicy salsa is a flavor combination that is to die for. I am not kidding I could eat these nachos all day everyday.
Pair them with a sriracha mayo sauce and a tropical cocktail…maybe a marg or a rum drink?! Oh you guys will be in heaven !! The ultimate beach appetizer or dinner or both !! I think we will definitely be making another appearance at this weekends farmers market, so what should I do with the tuna next?! This one is going to be hard to top !!
Ingredients
1 pound sushi grade tuna; diced
1/2 cup soy sauce
1 orange juiced
1 lemon juiced
1 tablespoon mirin
2 teaspoons sesame oil
25 wonton wrapper; cut into triangles
sesame seeds
1 cup canola oil for frying
frisée for topping
scallions for topping
For the Mango Avocado Salsa
2 mangos; diced
2 avocados; diced
2 jalapeños; seeded and diced
juice of 1 lime
2 tablespoons orange juice
salt and pepper
For the Sriracha Mayo
1/3 cup mayonnaise
2 tablespoons sriracha sauce
1 lemon juiced
2 teaspoons sesame oil
Directions
Mix the tuna, soy sauce, orange juice, lemon juice, mirin, sesame oil, and sesame seeds in a medium bowl. Refrigerate for 1 hour.
Cut the wonton wrappers into triangles. Heat the canola oil in a medium skillet until very hot. Fry one wrapper at a time until golden on one side. Flip over and fry for an additional 10 seconds.
To make the salsa. In a medium bowl, add the mango, avocado, jalapeño, lime juice, and orange juice. Season with salt and pepper. Toss to combine.
To make the Sriracha Mayo. Combine all ingredients in a small bowl.
Assemble the nachos. Spoon the tuna mixture over the wonton chips. Top with salsa, Sriracha Mayo, and scallions.
