Whether a holiday gathering, New Year’s Eve celebration or big game get-together, step up your appetizer offering with these delightfully original nachos from Julia Deane and Culinary Works. Look for our Xochitl Tortilla Chips for the perfect platform to showcase these spicy snacks at your next party.


1 lb fresh tuna steak – ask for sushi grade
1/2 cup soy sauce
1/2 cup green onions, sliced – tops and bottoms
2 tbsp ginger, minced
2 tsp sesame seeds
2 tsp sesame oil
1 tsp red pepper flakes
1 lime
1 firm avocado, diced
Hearty tortilla chips
For Sriracha mayo
3 tbsp mayonnaise
1 tbsp Sriracha sauce
1 tsp lime juice


For Sriracha mayo, mix together mayonnaise, Sriracha, and lime juice until smooth.
In a frying pan, toast sesame seeds on medium heat for 3-5 minutes until mostly golden. Mix together toasted sesame seeds, soy sauce, sesame oil, green onions, ginger, red pepper flakes, and the juice of one lime (about 1 tbsp). Slice tuna steak into strips lengthwise and chop into 1/4 inch cubes. Evenly coat tuna cubes in soy sauce mixture. Chill for 1 hour. Remove tuna from refrigerator and add in avocado cubes. The tuna will have a slightly brownish tint from the soy sauce, but don’t worry it is still fresh! Use a slotted spoon to ladle tuna sashimi over each individual tortilla chip and garnish with spicy mayo.
Alternatively – you can use this as a dip over an ice bath. Either way make sure the tuna is very cold when placed on the chip. It tastes so much better.

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