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
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 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.