Fried wonton skins take the place of classic tortilla chips in this spin on nachos.
Ahi Tuna Wonton Nachos with Wasabi Mayo
The fried wontons take the place of classic tortilla chips in this spin on nachos. I’m not sure why it took me so long to turn wontons into chips but I am so glad that I finally did! They are crunchy but light at the same time. This appetizer is definitely going into my rotation when entertaining guests.
The star of this recipe is seared ahi tuna, made using my sesame ahi recipe. To get an even sear on the fish, it is important that the pan is already extremely hot. That way there is a crust on the fish without cooking the inside too much. When buying ahi tuna look for fresh fish. Even though searing the outside will kill bacteria you still want to use high quality seafood.
Ingredients in Ahi Tuna Wonton Nachos
Wontons – In this recipe wonton wrappers are swapped for tortilla chips. I buy packages of wonton skins at the grocery store and simply cut them in half before frying!
Ahi tuna – The tuna can be seared in advance then chopped and stored, refrigerated for up to a day in advance.
Avocado – When shopping for avocados, look for ones that are firm but “give” slightly when gently squeezed in your hand.
Green cabbage – Whenever I buy a head of cabbage it’s way too much – many grocery stores will cut a wedge or a half if you ask. It’s way less waste if you won’t use all of it.
Wasabi mayo – This homemade version of wasabi mayonnaise is made by simply whisking wasabi paste into kewpie mayonnaise. If you don’t like wasabi simply omit and use kewpie mayo on its own. If you can’t find Kewpie Japanese mayo use regular mayonnaise with a ½ teaspoon of mirin.
Sriracha – The chili garlic sauce adds a bit of spice to this recipe.
Steps for making this recipe
Step 1: Coat the Ahi tuna in sesame seeds and sear. Cut into pieces and toss in the soy sauce then refrigerate until ready to use.
Step 2: Cut the wontons in half and fry until crispy and golden brown.
Step 3: Toss the fried wonton chips in furikake flakes.
Step 4: Make the wasabi mayo.
Step 4: Spread the wontons on a plate and top with shredded cabbage, ahi tuna, and avocado.
Step 5: Drizzle with the wasabi mayo and sriracha.
Step 6: Top with the cilantro, green onion and peppers then serve.
Tips for this recipe
This is a flexible recipe, meaning you can get creative with what toppings you add over the wontons.
Substitute the seared ahi tuna with cubes of raw sushi grade salmon, steelhead or yellowtail for poké wonton nachos.
Add additional toppings of choice like diced cucumber, seaweed salad, imitation crab salad or edamame.
Tossing the wontons in the furikake adds extra flavor to the base of the chips.
Season the tuna with kosher salt and sesame seeds. Heat a large sauté pan or griddle on high heat. Add the olive oil and heat through. Once the olive oil and pan are heated, sear the tuna on each side for about 1 minute.
Remove the tuna to a cutting board and slice into 1” cubes. The tuna should be seared in the outside but mostly raw on the inside. Add to a bowl and toss with the soy sauce. Refrigerate until ready to serve.
In a deep-fryer or large cast-iron skillet over medium heat, add enough vegetable oil to fill about an inch up the pan. Heat oil to 350°F, then working a few wontons at a time, add to the skillet and fry on both sides, about 30 seconds total. Do not add to many at a time or it will crowd the pan.
Remove wontons to a paper towel-lined plate to drain. Continue until all the wontons have been fried. Add to a bowl and toss with the furikake and set aside.
In a small bowl, whisk the mayonnaise and wasabi paste together until throughly combined. Cover and refrigerate until ready to use.
Spread the wonton chips out on a large platter. Top with the shredded cabbage followed by the avocado and tuna. Drizzle with the wasabi mayonnaise and the sriracha then top with the cilantro, green onion and jalapeños. Serve immediately.
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*Note: Find specialty Japanese ingredients at Asian markets, some gourmet markets or online.