Tuna Poke Nachos

Ingredients:

Poke

  • 2 tbsp (30 ml) soy sauce
  • 2 tsp (10 ml) toasted sesame oil
  • 2 tsp (10 ml) rice vinegar
  • 3/4 lb (340 g) sushi–grade tuna, diced
  • 2 tbsp chopped fresh chives

Sauce

  • 1/2 cup (125 ml) mayonnaise
  • 2 tbsp (30 ml) water
  • 2 tsp (10 ml) sriracha sauce

Nachos

  • 8 cups (220 g) corn tortilla chips or taro chips 
  • 1 large avocado, peeled and diced
  • 1/4 cup (10 g) cilantro leaves
  • 1 tbsp toasted sesame seeds
  • Lime wedges (optional)

Instructions:

  1. Poke
    In a bowl, combine the soy sauce, sesame oil and vinegar. Add the tuna and chives. Toss to coat and let marinate for 15 minutes in the refrigerator.
  2. Sauce
    In another bowl, whisk together the mayonnaise, water and sriracha. Set aside.
  3. Nachos
    Place the chips on a large serving platter.
    Drizzle some sauce over the chips. Top with the poke, avocado, cilantro and sesame seeds. Serve with the remaining sauce and lime wedges, if desired.

Yield:
8-10 servings

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