• Lauren Humphreys

Ahi Tuna Nachos

When family gets together, one of the first questions that gets asked is, “what’s on the menu?” Family and food go hand-in-hand for people everywhere. I suppose this is one of the reasons I love food so much and want to share my recipes; they are delicious and also linked to many happy memories with some of the people I love most.


Rob’s aunt Marianne (pictured) was visiting from Florida this weekend to spend quality time with everyone, including our newest family member Arlo! Rob’s brother Dan and his lovely wife Mary welcomed this sweet baby into the world less than 2 months ago on March 10th! We are already smitten with him!  

We concluded Saturday with a steak dinner as a family. Even though the chilly and rainy weather wasn’t ideal for spending time outdoors, we still made many happy memories by grabbing lunch at Buttermilk, hanging frames for a photo wall, and cooking together, including these ahi tuna nachos!  


This recipe has quickly become a family favorite! They are not your typical nacho, but if you enjoy ahi tuna, you will LOVE these. The recipe is quite simple and the chip component is pure brilliance since it is made with baked wonton wrappers. If you are looking for an appetizer to WOW your guests, I highly recommend this one! Packed with flavor and contrasting textures, you will keep going back for more!

Ahi Tuna Nachos

Recipe from Marianne Groenings


1 package wonton wrappers

Olive oil

2 4oz sashimi-grade ahi tuna steaks

2 tsp toasted sesame oil

2 tsp sesame seeds

Pickled ginger

½ cup prepared wasabi sauce

½ cup teriyaki glaze (or hoisin sauce)


Preheat oven to 375° F. To prepare the chips, cut the wonton wrapper squares in half diagonally into triangles and place on a baking sheet lined with parchment paper. Lightly brush with olive oil and sprinkle with salt. Bake for 4-6 minutes, or until crisp and golden. Watch carefully so they do not overbake! Place on a cooling rack and let cool.   


To prepare the ahi tuna, drizzle each steak with 1 tsp toasted sesame oil and 1 tsp sesame seeds. Season lightly with salt and pepper. In a skillet, heat 2 Tbsp of olive oil on medium heat. Sear the tuna on both sides, letting each side cook for about 4 minutes. The inside should still be rare. Remove from heat and let rest for 10 minutes. Using a sharp knife, slice each tuna steak into paper-thin slices, cutting against the grain.


To assemble the nachos, place wonton chips in a single layer on a serving tray. Top each chip with a small piece of tuna and pickled ginger. Using piping bags (or plastic sandwich baggies with the corner snipped), drizzle the wasabi sauce and teriyaki glaze over the nachos. Sprinkle with black sesame seeds, if desired.


Note: Look for the prepared wasabi sauce and teriyaki glaze in the Asian food section at your local grocery store. Also, if the wasabi sauce is too spicy for your liking, add mayonnaise to cut the heat level.



 
 
 
 

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