Tuna Tataki Nachos

Y’all…I made one of the best things ever. 
IMGP42 copy
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.
IMGP4123 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. IMGP4146

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.

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  1. I think I have to call it a draw! They are both winners!
    Abbe @ This is How I Cook recently posted..Brie and Blue Savory No Bake Cheesecake with Toasted Walnuts and Honey

  2. 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
    Cheyanne |No Spoon Necessary recently posted..Chilled Honeydew & Champagne Soup {with Walnuts, Mint & Creme Fraiche}

  3. 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! 😀
    Kennedy Cole| KCole’s Creative Corner recently posted..Caprese Crostini with Cucumber and Tomato Salad

  4. LOL – He’s my biggest fan 🙂

  5. “Tuna fish?” Outstanding recipe and I love the old man’s reaction. Just remember where you started, Shea. 😉
    Adam J. Holland recently posted..Food Snob Chronicles — A foodie fight and some funky good nachos

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