For many people nachos are a comfort food. Traditionally Mexican, but can be elevated with the additional of unique and ethnic ingredients. My version of nachos takes us to Asia with the addition on wanton chips and tuna poke!
XO, Meagan
Ingredients:
1/2 pack wonton wrappers
Canola oil
2 sushi grade tuna steaks, diced
1/4 cup Ponzu
1 avocado, diced
1 mango , diced
1 jalapeño l, thin sliced
1/2 cucumber, diced
Garlic sesame seeds
Black sesame seeds
Wasabi powder
Pickled ginger, rough chop
Spicy mayo
Cooking Instructions:
1. Heat the canola oil in a small sauce pan, enough where the wontons will be submerged when dipped into the oil, over medium high heat. 2. Cut the wontons in half into triangles and begin working in batches to fry the chips a couple at a time until golden brown. 3. Remove chips and let cool on a paper towel lined plate. 4. Dice up cucumbers, mangoes, tuna and jalapeños. (Cut avocado right before service) Let marinate in ponzu, wasabi powder (to taste can be a strong flavor), garlic powder, and pickled ginger (5-10min). I try and dice everything relatively the same size and slice the jalapeños thin. 5. Place chips into a bowl and sprinkle the tuna mixture on top, sprinkle sesame seeds, and diced avocado. 6. Top with a drizzle of spicy mayo and Enjoy right away. Eel Sauce is also a great sweet addition if you would like to add a drizzle of that.
Make it Simple...
We were lucky enough to be able to catch our tuna fresh, but many have raised concern about where to buy sushi grade tuna. I have been able to find frozen sushi grade tuna steaks at Whole Foods, but your local fish market or even a local sushi restaurant should be able to help you. Sometimes it is a scavenger hunt, but totally worth it! This may be one of the most satisfying dishes I have ever made and a crowd favorite. So much so I had to make it a second night and give everyone their own portion... that speaks for itself and high level of deliciousness.
