Ahi Poke Nachos

Ingredients

• 1 lb sushi-grade ahi tuna, cut into 3/4-inch cubes
• 3 tablespoons low-sodium soy sauce
• 1.5 tablespoons sesame oil
• 1 tablespoon rice vinegar
• ½ teaspoon sriracha
• ½ teaspoon fresh ginger, minced
• 1 clove garlic clove, minced
• 1 teaspoon sesame seeds
• 3 cups wonton chips or crispy wonton wrappers
• 1 whole ripe avocado
• ½ whole lime
• ½ cup mayonnaise
• 1 tablespoon sriracha
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons thinly sliced green onion
• ½ whole nori sheet, sliced into thin strips
• 1 teaspoon sesame seeds

Instructions

1. 1

   Start by making the poke marinade. In a small bowl, whisk together 3 tablespoons of low-sodium soy sauce, 1.5 tablespoons of sesame oil, 1 tablespoon of rice vinegar, and 0.5 teaspoon of sriracha. Finely mince 0.5 teaspoon of fresh ginger on a microplane and mince 1 garlic clove, then add both to the bowl and stir until combined.

2. 2

   Pat 1 pound of sushi-grade ahi tuna (cut into 3/4-inch cubes by your fishmonger, or cube it yourself if you're comfortable with sushi-grade fish) completely dry with paper towels — this helps the poke absorb the marinade better. Add the tuna to the bowl with the marinade and gently fold together. Sprinkle 1 teaspoon of sesame seeds over the top and refrigerate while you prepare the rest of the components.

3. 3

   Make the sriracha aioli by whisking 0.5 cup of mayonnaise with 1 tablespoon of sriracha in a small bowl until smooth and well combined. Set aside.

4. 4

   Cut the avocado in half lengthwise, remove the pit, and scoop the flesh onto a cutting board. Slice it thinly, then squeeze juice from 0.5 lime over the slices to prevent browning. Set aside on a plate.

5. 5

   Arrange 3 cups of wonton chips on a large serving platter or on individual plates — lay them in a single layer so each chip can hold toppings. If the wonton chips are fragile, wait until you're ready to serve before arranging them.

6. 6

   Using a slotted spoon, distribute the poke evenly over the wonton chips, leaving some of the chip exposed for layering. Drizzle the reserved marinating liquid (about 1 to 2 teaspoons) over the top — this adds flavor but too much will make the chips soggy, so be conservative.

7. 7

   Arrange the avocado slices over the poke, then drizzle about 1 to 2 teaspoons of the sriracha aioli over each chip. Scatter 2 tablespoons of fresh cilantro and 2 tablespoons of thinly sliced green onion across the platter. Top with thin strips from 0.5 nori sheet and a final sprinkle of 1 teaspoon of sesame seeds for color and textural contrast.

8. 8

   Serve immediately — the nachos are best enjoyed within 5 minutes while the wonton chips are still crispy and before they begin to absorb moisture from the toppings. Have any remaining sriracha aioli on the side for drizzling.

Tools you’ll need

• small bowl
• whisk
• microplane
• paper towels
• cutting board
• sharp chef's knife
• slotted spoon
• large serving platter
• instant-read thermometer (optional, for verifying fish freshness)

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