Spicy Tuna Nachos
“Spicy tuna nachos are the perfect blend of a classic Hawaiian staple and a go-to snack to enjoy for happy hour.”—Chef Scott Nakasone, culinary director, Hapa Sushi
Ingredients
Tuna Poke
- 4 oz. diced fresh tuna
- ¼ Tbsp. sesame oil
- 1¼ Tbsp. garlic chili paste
- dash salt
Guacamole
- 1 avocado
- ¼ small yellow onion (small dice)
- ½ tomato (small dice)
- 1 Tbsp. cilantro
- ½ lime (juiced)
Mango Salsa
- 2 cups frozen mangos (diced)
- ¼ red onion (small dice)
- 1 jalapeno (minced)
- ½ cup cilantro
- ¼ cup green onion (chopped)
- ½ tsp. red pepper flakes
- 1 lime
- 1 tsp. salt
- 1 tsp. pepper
Yuzu Sour Cream
- ¼ cup sour cream
- ¼ tsp. yuzu juice
Other
- chips
- green onion (to garnish)
- sweet soy (to drizzle)
Directions
Tuna Poke
- Toss all ingredients until tuna is well covered.
Guacamole
- Cut avocado in half, remove pit and peel. Smash the avocado in a bowl; combine all other ingredients and mix well.
Mango Salsa
- Combine all ingredients and mix well.
Yuzu Sour Cream
- Combine all ingredients and mix well.
Assembly
- Place a ring mold in the center of a plate and arrange chips around the ring. In the ring mold, press the tuna poke, then the guacamole, and then the mango salsa. Place a dollop of yuzu sour cream on top of the mango salsa in the ring. Garnish with sliced green onion. Drizzle sweet soy on chips, remove the ring, and enjoy.