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Ahi Tuna Nachos with Spicy Sriracha Mayo

Ahi Tuna Nachos with Spicy Sriracha Mayo


  • 2 oz. ahi tuna steaks
  • ¼ teaspoon kosher salt
  • 2 tablespoons black and white sesame seeds
  • 2 tablespoons oil of preference
  • fried wonton chips
  • ½ cup green cabbage, shredded
  • ¼ cup edamame, steamed and shelled
  • 1 jalapeno, seeded and diced
  • ¼ cup mango, diced
  • 1 medium avocado, diced
  • 2 tablespoons green onion, thinly sliced
  • 2 tablespoons fresh cilantro, chopped

Spicy Mayo

  • 1 cup mayonnaise
  • ¼ - ⅓ cup sriracha


  1. Season the tuna steaks with kosher salt and sesame seeds. Heat a large sauté pan or griddle on high heat. Add the oil and heat through. Once the oil and pan are heated, sear the tuna for about 2 minutes on each side. Transfer the tuna to a cutting board and slice into ½ inch cubes.
  2. In a small bowl, whisk the mayonnaise and the sriracha together. Cover and refrigerate until ready to use.
  3. To serve, spread wonton chips out on a plate. Add shredded cabbage over the chips then sprinkle with edamame, jalapenos, mango, green onion, cilantro, avocado and tuna over the chips. Drizzle spicy mayo over the top and serve immediately.