Chef Jonathan Haffmans of Industry Kitchen in New York City has created the ultimate upscale twist on nachos for game-day gatherings.
Introducing Ahi Tuna Nachos, a vibrant dish that’s as delicious as it is visually stunning. This fan-favorite features crispy wonton chips topped with fresh ahi tuna, Napa cabbage, jalapeños, creamy avocado, and micro cilantro. Drizzled with wasabi aioli and sweet soy sauce and sprinkled with sesame seeds, these nachos are a perfect balance of crunchy, creamy, spicy, and savory flavors.
Ahi Tuna Nachos (Serves 2)
Ingredients:
Nachos:
● 4 oz Ahi Tuna, diced small
● 4 oz Napa Cabbage, shredded
● 4 oz Avocado Mousse (recipe below)
● 1 oz Fresh Jalapeño, sliced super thin
● ½ oz Cilantro leaves, for garnish
● 1 TBSP Furikake (Japanese sesame & seaweed seasoning)
● 3 Square Wonton Sheets, cut into triangles and deep fried at 350°F until golden brown
● 2 oz Sweet Soy Sauce (Ketjap Manis)
● 2 oz Wasabi Aioli (recipe below)
Method:
● Arrange shredded Napa Cabbage in the center of a rectangular plate.
● Layer the diced Ahi Tuna and Avocado Mousse on top of the cabbage.
● Drizzle Sweet Soy Sauce and Wasabi Aioli over the tuna and avocado.
● Garnish with cilantro leaves, Furikake seasoning, and crispy wonton chips.
Avocado Mousse:
● 1 ripe avocado, mashed
● ½ lime, juiced
● Salt and pepper to taste
Method:
● Combine all ingredients in a bowl and mix until smooth.
● Season to taste.
Wasabi Aioli:
● 2 ½ cups mayonnaise
● ¼ cup water
● 1 ½ TBSP lemon juice
● 2 ½ TBSP Wasabi powder
● Salt and pepper to taste
Method:
● Whisk all ingredients together until smooth.
● Adjust seasoning as needed.