Tuna Poke Nachos are delicious and unexpected, and are pretty much exactly what it sounds like: I used the premise of seared Ahi Tuna to make another one of my favorites, fusion nachos.
Y’all…I made one of the best things ever.
Tuna Tataki is one of my very favorite dishes, especially when we go out to eat. It’s super light, has a really deep umami flavor, and really satisfying without being very filling or heavy.
Tuna Tataki, if you’re not familiar, is tuna seared lightly and usually sliced thin and served with a ponzu sauce or soy and/or citrus based dipping sauce, scallions and maybe ginger.
Tuna Poke is basically raw Ahi Tuna diced, and “cooked” a little in citrus, a little like fish or shrimp is in ceviche. You can also find Ahi Tuna in sushi rolls, or as sashimi on its own.
Honestly, I consider Ahi Tuna the Beyonce of the sushi world.
But that’s just me.
You know what they say about curiosity, right? It killed the cat, but it also does wonders for the taste buds.
I’m all about exploring food fusions because, let’s face it, life’s way too short to stick to the same recipes.
Mixing flavors from different corners of the culinary universe is like throwing a party for your mouth.
Sooo, I decided to play with the flavors of seared Ahi Tuna and nachos.
This made some badass nachos.
Wickedly fantastic nachos.
It’s like tuna basically dropped the mic on the nacho floor.
What are Tuna Poke Nachos?
These are homemade seasoned flour tortilla chips topped with seared very fresh Ahi tuna, mango-jalapeno salsa, drizzled with avocado wasabi cream, and garnished with fresh Arugula.
I had a friend over doing some taste-testing and she didn’t anticipate liking them as much as she did. She LOVED them.
I definitely concur.
I could seriously eat these every single night.
They’re definitely outstanding.
I made them four times in the last week.
Here’s your printable-