Description
Poke Nachos with Spicy Tuna combine fresh, sushi-grade tuna with crunchy tortilla chips and a creamy, spicy topping. This bold and flavorful fusion snack is quick to prepare, perfect for sharing, and offers vibrant colors and a satisfying texture contrast that will impress your taste buds.
Ingredients
Units
Scale
Main Ingredients
- 200g sushi-grade tuna, finely diced
- 100g tortilla chips (preferably thick, kettle-cooked)
- 2 tablespoons mayonnaise
- 1–2 teaspoons sriracha or hot sauce (adjust to taste)
- 1 tablespoon soy sauce (gluten-free optional)
- 1 tablespoon lime juice
- 2 green onions, chopped
- 1 tablespoon toasted sesame seeds
- 1/2 avocado, sliced (optional but recommended)
Instructions
- Prepare the Spicy Tuna Mixture: Finely dice the sushi-grade tuna. In a bowl, combine the tuna with mayonnaise, sriracha, soy sauce, lime juice, and chopped green onions. Gently mix until the tuna is evenly coated with the spicy sauce. Taste and adjust seasoning or heat as needed.
- Arrange the Chips: Spread the tortilla chips in a single layer on a large platter to create a sturdy base for the toppings. Using thick, sturdy chips ensures they remain crispy under the toppings.
- Add the Toppings: Spoon generous amounts of the spicy tuna mixture evenly over the chips. Add sliced avocado pieces on top and sprinkle toasted sesame seeds for added flavor and texture. Garnish with additional green onions for freshness.
- Serve Immediately: Serve the Poke Nachos as soon as they are assembled to keep the chips crispy and the fresh toppings vibrant and flavorful.
Notes
- Use only fresh, sushi-grade tuna to ensure safety and the best texture.
- Adjust the amount of sriracha to control the spice level; start with less and add more as preferred.
- Choose thick, kettle-cooked tortilla chips to prevent sogginess.
- Keep avocado slices and sesame seeds separate until just before serving to maintain freshness.
- Chill the spicy tuna mixture briefly for flavors to meld, but assemble nachos right before serving.
- Store leftover spicy tuna separately in an airtight container in the fridge for up to 24 hours.
- Freezing is not recommended as it affects texture and freshness.
- Reheat chips briefly in the oven if needed, but do not heat the tuna mixture.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 1g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 35mg