Ahi Tuna Wonton Nachos with Wasabi Mayo
The fried wontons take the place of classic tortilla chips in this spin on nachos.
Servings 4
Calories 465kcal
Ingredients
- ½ pound sushi grade ahi tuna
- ¼ teaspoon kosher salt
- 2 tablespoons black and white sesame seeds
- 2 tablespoons vegetable oil, plus additional as needed for frying
- 1 tablespoon soy sauce
- 25 wonton wrappers, cut in half diagonally
- 1 teaspoon furikake flakes
- 3 tablespoons Kewpie Japanese mayonnaise*
- 1 teaspoon wasabi paste
- 1 cup finely shredded green cabbage
- 1 medium haas avocado, peeled, seeded and diced
- 1 tablespoon sriracha
- 2 tablespoons chopped cilantro
- 2 tablespoons thinly sliced green onion
- 1 medium jalapeño, thinly sliced
Instructions
- Season the tuna with kosher salt and sesame seeds. Heat a large sauté pan or griddle on high heat. Add 2 tablespoons (28g) of the oil and heat through. Once the oil and pan are heated, sear the tuna on each side for about 30 seconds to 1 minute for medium-rare.
- 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 (180ºC), 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. Sprinkle 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.
Notes
The wonton chips can be made 3 to 7 days in advance and stored in an airtight container.
Nutrition
Calories: 465kcal | Carbohydrates: 34g | Protein: 21g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 0.02g | Cholesterol: 30mg | Sodium: 848mg | Potassium: 515mg | Fiber: 5g | Sugar: 1g | Vitamin A: 1429IU | Vitamin C: 19mg | Calcium: 85mg | Iron: 3mg
