Tuna Nachos

These Tuna Nachos are a great way to use sushi-grade fresh tuna. The nachos have tons of flavor, fresh tuna and crunchy homemade wonton chips.

This is such a tasty appetizer idea that is so fresh and perfect for summer. There’s something just so good about fresh tuna in the summer, so definitely give these a go if you’re a tuna fan like me. The fried wonton wrappers and the tuna pair perfectly together, and you can really add whatever toppings you want.

I folded my wrappers in a fun way to just add some texture, but you can really just fry them as chips if you want. They are super easy to fry up and take no time to get crispy. You can either make these homemade or get them from the grocery store. The toppings come into play once you’ve cut up your tuna and fried your wontons. I used furikake, jalapeño, avocado, edamame, shallots, wasabi paste, sweet chili sauce, siracha mayo, scallions, and cilantro. Let me tell you, this is just so good. The more toppings, the merrier for these tuna nachos. Make this for your next summertime party, or just for fun — you don’t need an excuse to whip up these tuna nachos!

If you loved this app, check out my full appetizer collection here.

• Summer

Tuna Nachos

These Fried Wonton Tuna Nachos are a great way to use sushi-grade fresh tuna. The nachos have tons of flavor, fresh tuna and crunchy homemade wonton chips.

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Ingredients

Serves 4 people

1x2x3x

• ▢ 20 wonton wrappers
• ▢ fry oil of choice
• ▢ 1 lb fresh sushi grade tuna, cubed

Toppings

• ▢ furikake and/or sesame seeds
• ▢ 1 jalapeño or other pepper like habanero, sliced
• ▢ 1 avocado, cubed
• ▢ 1/2 cup edamame
• ▢ 2 scallions, sliced
• ▢ pickled shallots
• ▢ cilantro (for topping)

The sauce:

• ▢ 2 tbsp kewpie mayo
• ▢ 1 tbsp sriracha
• ▢ 1 tbsp sweet chili sauce
• ▢ 1 tbsp sesame oil
• ▢ 1 tbsp soy sauce
• ▢ 1 tsp wasabi paste (optional, for more heat)

Instructions 

• Heat up fry oil in a deep pot or skillet. Slice the wonton wrappers diagonally.
• You can check to see if your oil is ready with a thermometer (should be about 350) or by just adding a wonton and seeing if it’s sizzling. Once ready, work in batches and add about 6 chips at a time. Cook for about 2-3 min or until golden brown. Remove and add to a paper towel lined plate.
• Meanwhile, cube tuna and slice whatever toppings you want. When chips have cooled enough to touch, lay out on a sheet pan or large plate. Add in cubed tuna, and other toppings.
• Combine dressing ingredients to a bowl and whisk until combined. Season to taste. Drizzle over top of the nachos. Enjoy!

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