Wonton 🍣 tuna nachos

Do they really count as “nachos” if the wonton wrappers are baked into light, crispy bites of goodness? Nah, I didn’t think so either! These are so light, full of flavor, super easy and fast to make!

Ingredients

• ½ pound sushi grade ahi tuna

• ¼ teaspoon kosher salt

• 2 tablespoons sesame seeds (I use the already toasted ones)

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon soy sauce

• Vegetable oil, as needed

• Package of wonton wrappers, cut in half diagonally

• 1 teaspoon wasabi powder

• 3 tablespoons Japanese mayonnaise or light avocado mayo

• 1 teaspoon wasabi paste

• 1 cup finely shredded green cabbage

• 1 medium haas avocado, peeled, seeded and diced

• 1 tablespoon sriracha

• 2 tablespoons chopped cilantro

• 1 medium jalapeño, thinly sliced

Instructions

• Preheat oven to 350°F, spray cookie sheets with nonstick spray and line your cookie sheets with the cut wontons. Sprinkle with sea salt and bake for 5-8 minutes (depending on hot crispy you like them) until all chips have been cooked. Place the chips in a bowl and set aside.

• Season the tuna with kosher salt, wasabi powder and sesame seeds. Heat a large sauté pan or griddle on high heat. Add the olive oil and heat through. Once the olive oil and pan are heated, sear the tuna on each side for about 1 minute.

• Remove the tuna to a cutting board and slice into 1” cubes. The tuna should be seared in the outside but mostly raw on the inside. Add to a bowl and toss with the soy sauce. Refrigerate until ready to serve or leave at room temp.

• In a small bowl, whisk the mayonnaise and wasabi paste together until throughly combined. Cover and refrigerate until ready to use.

• Spread the wonton chips out on a large platter. Top with the shredded cabbage followed by the avocado and tuna. Drizzle with the wasabi mayonnaise and the sriracha then top with the cilantro, and jalapeños. Serve immediately!

• Cheers,