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March 9, 2016 Comments Off on Ahi Tuna Nachos
I recently created this recipe & it has been a huge hit with both kids & adults alike! What I love about this dish is that you can prep all the ingredients ahead of time, refrigerate, then assemble when you are ready to eat! This one-dish wonder is perfect on vacations especially, and is part of my Après-Ski Menu. Fresh & delicious is what is best about this dish…buy the crispy wontons from your favorite Chinese take-out & use store-bought ginger dressing…our favorite is Makoto Ginger Dressing…finish the nachos with Wasabi Ginger Cream…voilà…you have a colorful masterpiece that fun to eat & easy to enjoy! Cheers!
Prep all your ingredients earlier in the day or the day before serving...cut/chop the tuna, avocado, mango, cucumber & bell pepper into small dice & place into separate prep bowls. Seed the jalapeño, if using, & chop into really small dice & place in a separate bowl. Drain the diced water chestnuts into a separate bowl. Thinly slice the scallions & chives, and rough chop the cilantro. Place a few handfuls of the broccoli slaw into a separate bowl as well, as this will make it easier to assemble the Ahi Tuna Nachos. It is also easiest to put the Wasabi Ginger Cream in a squeeze bottle so as to drizzle the cream rather than spooning it onto the nachos.
When ready to assemble, spread as many bags of wontons in a single layer on a plate...usually 2 bags per 9 or 10-inch plate works best...you can also make individual servings and use 1 bag of wontons per plate. Add the various ingredients, starting with the broccoli slaw, sprinkling all over the wontons as you go...how much of each doesn't matter...do what you think is best!
Drizzle the ginger dressing, then the Wasabi Ginger Cream over the Ahi Tuna Nachos...finish with a few shakes of black sesame seeds. Serve immediately & enjoy!
You can cheat, like I did, & add store-bought fresh mango salsa...my favorite is from Whole Foods Market!