Tuna Tataki Nachos

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Y’all…I made one of the best things ever. 
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AND I was challenged to do it.

A food blogger friend of mine, Adam from Unorthodox Epicure and I decided to have a foodie competition. We exchanged criteria to meet and agreed on a post date.

The premise: Nachos.

I gave him the challenge of using these three ingredients (but not limited to): tahini, seafood and bleu cheese. He gave me the challenge of making nachos from three regions: Texas, China and Italy. Um… somehow he thought he got the short end of the stick. I really don’t think that was necessarily the case. (He just wanted to whine).

Nevertheless, I did make some badass nachos.

These are homemade seasoned flour tortilla chips topped with seared Ahi tuna, mango-jalapeno salsa, drizzled with avocado wasabi cream, and garnished with fresh Arugula. My husband declared them restaurant worthy.

At one point I think he mentioned something about marrying them….



They’re definitely outstanding. I made them four times in the last week.

Want to see what Adam made?? Go here.

Here’s your printable-

Tuna Tataki Nachos


    Tortilla Chips:
  • 1 package flour tortillas, cut into quarters
  • Butter flavored nonstick spray
  • Seasoned salt
  • Avocado-Wasabi Cream:
  • 1 avocado, pitted
  • 1 tbsp wasabi paste
  • 1/4 cup mayo
  • 1/2 cup sour cream
  • Mango Salsa:
  • 1 tomato, diced
  • 1/2 large mango, diced
  • 1 jalapeno, diced
  • 1/2 yellow onion, diced
  • 1 lime, juiced
  • 1 tbsp olive oil
  • 1 tsp white vinegar
  • 1 handful fresh cilantro, chopped
  • Tuna:
  • 4 Ahi tuna steaks
  • 1 tbsp pepper
  • 1 tbsp salt
  • 1 tbsp canola oil
  • 2 tbsp soy sauce
  • 2 tbsp sesame oil
  • 1/2 tsp ginger powder
  • Arugula


  • Preheat oven to 350 degrees.
  • Spray chips with nonstick spray and generously sprinkle both sides with seasoned salt.
  • Bake for 5-7 minutes on each side, until crispy.
  • Combine all ingredients for avocado cream, cover and refrigerate.
  • Combine all ingredients for salsa, cover and refrigerate.
  • Salt and pepper tuna steaks, and bring 1 tbsp canola oil over medium low heat.
  • Add steaks and sear 1-2 minutes for rare; remove from heat and slice.
  • Whisk the soy sauce, sesame oil and ginger together.
  • Assemble nachos by layering tuna on chips, top with salsa and avocado-wasabi cream, arugula, and drizzle with soy/sesame mixture.
  • [xyz-ihs snippet="Swoop"]


  • Abbe @ This is How I Cook
    July 15, 2015 at 3:58 PM

    I think I have to call it a draw! They are both winners!

  • Cheyanne |No Spoon Necessary
    July 13, 2015 at 11:16 PM

    You definately rose to the challenge with these nachos! These look beautiful and sound dang delicious! I’m pretty sure after one bite I’d like to marry them too. Besides- they don’t give you lip or make you want to pull your hair out strand by strand 🙂 (kidding, I love my hubs. Most of the time. Lol). But in all seriousness- these are some stellar nachos! Can’t wait to try them! ♡ Cheers

  • Kennedy Cole| KCole's Creative Corner
    July 12, 2015 at 11:32 PM

    I could so go for a big plate of these nachos right now 🙂 I am loving the looks of that avocado-wasabi cream! YUM; I LOVE nachos sooooooo much that I could literally marry them. No joke. Thanks for sharing! 😀

  • Shea
    July 13, 2015 at 11:03 PM

    Thanks so much Kennedy!!

  • Shea
    July 9, 2015 at 11:44 AM

    LOL – He’s my biggest fan 🙂

  • Adam J. Holland
    July 9, 2015 at 11:16 AM

    “Tuna fish?” Outstanding recipe and I love the old man’s reaction. Just remember where you started, Shea. 😉

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