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Ahi Tuna Nachos

Ahi Tuna Nachos

Courtesy of Chef Tyler Florence

Servings

4-6

Prep Time

20 minutes

These aren’t your average nachos… meet their fresh, coastal-cool upgrade. Crisp chips get stacked sky-high with silky diced tuna kissed with fragrant ginger-scallion infused oil, creamy avocado wasabi crema, and a bright, zesty salsa bursting with citrus and heat.


Every layer is a perfect mix of crunchy, buttery, spicy, and refreshing, finished with vibrant herbs, sliced jalapeños, and a shower of salty cotija for that irresistible final touch.


Light, bold, and totally addictive, these tuna nachos are the kind of dish that turns any gathering into a party, and disappears fast once they hit the table.

Ingredients

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    • ½ cup canola oil

    • 1 knob ginger sliced

    • 4 scallions, white parts only sliced

    • 1 lemon’s peels

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    • 1 pound Tuna small diced

    • 1 teaspoon salt

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    • 3 avocados

    • 2 lemons juice

    • 1 ½ tablespoons wasabi

    • 1 teaspoon kosher salt

    • ¼ cup Mexican crema or sour cream

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    • 3 roma tomatoes, diced with seeds and pulp removed

    • 2 jalapenos with seeds removed

    • ½ large sweet onion. Or 1 whole small one

    • 1 knob of ginger grated, about 2 teaspoons

    • Juice of 2 limes

    • 1 teaspoon kosher salt

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      • 1 jalapeno sliced

      • ¼ bunch of cilantro picked

      • ½ bunch green onions sliced

      • 1 dozen shiso leaves

      • ½ cup grated cotija cheese

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      • OvenBond Quarter Sheet Pan

      • Provisions Mixing Bowls

      Directions

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        1. Place all ingredients into a small sauce pot and bring to 200 degrees, then cool down. Set aside.

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        1. Place the tuna, salt and half of the oil into a bowl and toss together until well coated. Set aside in cooler.

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        1. Place all ingredients into a food processor and blend until smooth. Set aside.

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        1. Place all ingredients into a bowl, season with salt, and lime juice, toss well to marinate. Set aside.

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        1. Place a layer of chips on a large plate, board, or sheet pan. Sprinkle some of the tuna around the top of it along with small dollops of the avocado crema, and salsa.

        2. Sprinkle some of the jalapeno slices, cilantro leaves, green onions, shiso leaves, and cotija cheese around.

        3. Add another even layer of chips on top of this to create another layer. Repeat the toppings, spreading everything evenly. You want to build about 3-4 layers.

        4. Save your prettiest garnishes for the top and serve immediately.