Ahi Tuna Poke Nachos
Wow your guests with a new way to enjoy your favorite poke flavors! Ahi Tuna Poke Nachos are fresh, flavorful and so much fun!
Line-caught Pacific Yellowfin Tuna (Ahi) represents a sustainable, healthy, and delicious choice. Here at Sizzlefish our Sushi & Sashimi Grade Ahi Tuna is rated AAA and treated with a filtered smoke to retain the peak freshness and color after it is caught. The superior quality of our Ahi tuna makes it perfect for use in sushi or sashimi dishes. Each shipment will contain 12 portions of Ahi Tuna. Each vacuum-sealed portion will weigh approximately 6-8oz. To thaw out, you simply place the tuna and its packaging into a cold water bowl for 30 minutes or until thawed in the center. If leaving out for longer than one hour, please make sure you cut open the corner of the package so it does not stay in an anaerobic state (without oxygen).
Nachos are just a fun way to enjoy any meal or snack. Well friends, we have a treat for you today! Poke Nachos! Yep, you heard us right. We took a dish that was already fun and delicious (well, two of them…poke and nachos) then took it to the next level by adding our favorite poke bowl ingredients to the mix.
There are a few things to keep in mind before you get started:
- This dish will not hold up well for leftovers, however, you can prep a lot of this the day before so all you have to do is assemble the plater right before your guests arrive.
- Don't season the tuna until right before you are ready to plate the dish.
- Prep the spicy mayo and other ingredients that will hold up to a rest in the fridge overnight.
Party season is here and we are all looking for new recipes to add to the table. Trust us here. This recipe for Ahi Tuna Poke Nachos is a crowd pleaser!
2 Sizzlefish Ahi Tuna Fillets, thawed
1 TBSP Coconut Aminos or Soy Sauce
1 TBSP Freshly Chopped Cilantro
2 tsp Lime Juice
1 tsp Rice Vinegar
1 tsp Sriracha Hot Sauce
½ tsp Toasted Sesame Oil
½ tsp Fresh Minced Ginger
¼ cup Mayonnaise
1 TBSP Fresh Lime Juice
2 tsp Sriracha
1 Large Avocado, diced
Red Onion, diced
Purple Cabbage, sliced
Green Onion, sliced
In a large bowl, combine the coconut aminos (or soy sauce), freshly chopped cilantro, lime juice, rice vinegar, sriracha, toasted sesame oil, and minced ginger. Whisk to combine.
Dice the ahi tuna fillets and place them in the bowl with the sauce. Toss gently to coat the tuna well.
To assemble, lay down a bed of tortilla chips then start stacking on your favorite toppings ending with the seasoned tuna, then cilantro, and spicy mayonnaise.