Spicy Tuna Sashimi Nachos

Screen Shot 2016-02-24 at 11.01.33 AMWe’re sharing Julia Deane of Culinary Works’ mouth-watering recipe for Spicy Tuna Nachos. Throwing an Oscar get-together? This is an Oscar-worthy addition to your Red Carpet affair! A crowd pleasing, easy to pass, appetizer that’s a perfect showcase for Stewart’s 200% Guaranteed Fresh Sushi Grade Tuna (available in our fresh seafood case).

Spicy Tuna Sashimi Nachos

Ingredients
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

Directions
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 oven an ice bath. Either way make sure the tuna is very cold when placed on the chip. It tastes so much better.

Click here for the recipe.

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Recipe Name: Spicy Tuna Sashimi Nachos Image: http://stewartsmarket.com/wp-content/uploads/2016/02/superbowl-tunanachos-350x263.jpg Author: Review Date: Recipe Description: We’re sharing Julia Deane of Culinary Works' mouth-watering recipe for Spicy Tuna Nachos. Throwing an Oscar get-together? This is an Oscar-worthy addition to your Red Carpet affair! A crowd pleasing, easy to pass, appetizer. Ingredients: 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 Directions: 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 oven 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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