Tuna poke nachos are the snack you didn't know you needed
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Up your nacho game with these incredible tuna poke nachos, loaded with jalapeño, avocado and wasabi mayo.
- vegetable oil, for frying
- 25 wonton wrappers, cut in half diagonally
- 3 tablespoons Kewpie Japanese mayonnaise
- 1 teaspoon wasabi paste
- ½ pound sushi grade ahi tuna
- 1 teaspoon salt
- 1 teaspoon soy sauce
- 1 avocado, diced
- 1 jalapeño, sliced
- 1 tablespoon sriracha
- ½ teaspoon furikake flakes
- 2 tablespoons green onion, thinly sliced
- 2 tablespoons black and white sesame seeds
- In a deep-fryer or large cast-iron skillet over medium heat, add enough vegetable oil to fill about an inch deep in the pan. Heat oil to 350° F. Add 25 halved wonton wrappers to the skillet and fry on both sides, about 30 seconds on each side. Remove wontons and place on a paper towel-lined plate to drain. Continue until all of the wonton wrappers have been fried. Set aside.
- In a small bowl, whisk the mayonnaise and wasabi paste together until thoroughly combined. Cover and refrigerate until ready to use.
- Slice raw tuna into 1-inch cubes. Add to medium sized bowl and season with salt and soy sauce.
- Spread the wonton chips out onto a large platter. Top with the tuna, avocado and jalapeño.
- Drizzle chips with wasabi mayonnaise and sriracha, then top with the furikake, green onion and sesame seeds. Serve immediately.