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Home ยป Recipes ยป Fish and Seafood

Ahi Tuna Nachos

Published: Feb 14, 2023

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This Ahi Tuna Nachos recipe takes just a few minutes worth of work. Beyond being colorful, it's got a great mix of flavors & textures!

A platter of ahi tuna nachos, with mango, avocado, purple cabbage, jalapeno slices, and wasabi mayo.

On a recent date night, my husband and I ordered poke bowls for takeout from a favourite local restaurant.

I got my normal order - Ahi tuna poke over spiralized zucchini, a bunch of vegetables, topped with their homemade spicy mayo.

And I had an idea: poke nachos!

Sure, it may have been the lack of carbs talking - or the fact that Superbowl talk was in full swing at the time - but the idea of the same basic idea served over crispy chips sounded like the PERFECT snack - or a quick dinner

Unfortunately, my spicy tuna nachos idea turned out to not be a unique one - tuna nachos are apparently a popular dish in Northern Mexico, and show up on a lot of happy hour menus in California and Florida.

Oh well - no reason I couldnโ€™t make my OWN easy recipe for ahi tuna nachos!

And, hey - designing a nacho recipe was the best way to get the next day started, with my husband.

Spoiler: What we came up with was AMAZING, and would work just as well as a fancy-ish dinner for two (would be great with a white wine, like Sauvignon Blanc), as it would be served as an appetizer at your next party.

It was SO good, weโ€™d keep referring to it for the next day or 2, just randomly saying โ€œThose nachos were SO GOOD.โ€.

... we eat a lot of really good food, itโ€™s just the nature of my career. Itโ€™s wild for us to still be obsessing over a dish, days later!

Weโ€™re usually too focused on the NEXT amazing meal!

Designing our Ahi Tuna Nachos Recipe

Designing the flavor profile for our original recipe was a lot of fun.

First off, the nacho chips. We knew we wanted a colourful nacho platter, so we decided to go with white tortilla chips.

We later found out that most of the tuna nachos recipes out there start on a base of crispy wonton chips - deep fried wonton wrappers.

The good news? While fried wonton chips arenโ€™t gluten free, itโ€™s easy enough to find safe corn chips.

From there, it was a bunch of decision making:

Stick with the original idea of poke tuna, or do a seared tuna? (Poke!)

Cheese or no? If so, what kind? Shredded, sauce...? (No cheese!)

Which of our favourite sushi toppings would we use? SO many options to choose from!

We cycled through possibilities like Sriracha mayo, sliced red onion, nori, edamame (would roll off too easily!), and even the possibility of using seaweed salad.

In the end, we designed a simple, elegant Ahi tuna nacho platter:

White corn chips, purple cabbage, chunks of mango and creamy avocado.

The tuna would get a quick dip in a very simple sauce, and the whole thing would be topped off with sesame seeds and wasabi mayo drizzled over it.

We were NOT prepared for how great it turned out.

While my husband was initially resistant to my idea of red cabbage on nachos, he later commented on how well it went with everything else, and his surprise at his drive to scoop up every last but of cabbage and wasabi sauce.

Augh! So good.

This is going to make it hard to stay on a low carb diet....

A close up photo of a platter of ahi tuna nachos drizzled with wasabi mayo.

Ingredients

This recipe uses simple ingredients that should be easy to find at any larger local grocery store. A few notes:

Sushi-Grade Tuna

Because weโ€™re using raw fish on our tuna nachos, itโ€™s important to use sushi grade tuna. Itโ€™s tuna thatโ€™s been flash frozen to / held at a certain temperature to kill off any existing parasites.

Any raw tuna thatโ€™s touted as NOT having been previously frozen is - by definition - NOT sushi grade.

Not sure how common - or accurate - tuna labeled that way is, though. Iโ€™ve come across it a couple times, before finding out that food regulations here pretty much render all frozen tuna sushi grade.

Anyway, regulations may be different where you are, so be sure to ask questions.

If youโ€™re buying fresh, previously frozen tuna, youโ€™ll want to know when it was thawed AND use it right away - if you go that way.

Personally, I prefer to buy frozen and have control over - and knowledge of - the thawing process.

I thaw my tuna in the package, in a large bowl of cold water. Iโ€™ll keep an eye on it until itโ€™s mostly thawed, then keep it in the fridge for up to a day before use. (But I usually use it within hours, to be extra safe!)

As a note: Slicing clean pieces of tuna is easiest when itโ€™s partially frozen, so you can either re-freeze it for 15-30 minutes before cutting, or just cut before itโ€™s all the way thawed.

In terms of the kind of tuna, I prefer to use ahi tuna for this, mostly because of the colour.

I also love the sushi grade albacore tuna we get - from Skipper Otto - which, IMHO, has the best taste... itโ€™s just not as PRETTY on this nacho plate!

Soy Sauce

I need this to be gluten free, so I use Coconut Aminos, as itโ€™s what I tend to have on hand.

Gluten Free Soy Sauce would be another option for me, and some people prefer to use Tamari.

If you donโ€™t need it to be GF, feel free to use whatever soy sauce you like!

Everything Else

Rounding out this recipe, you will need:

White Corn Tortillas
Purple Cabbage
Avocado
Mango
Jalapeรฑo peppers
Green onions
Mayonnaise
Wasabi Powder
Sesame Oil
Black Sesame Seeds

... I just donโ€™t really have anything to add, for these ingredients!

A platter of tuna poke nachos, with mango, avocado, purple cabbage, jalapeno slices, and wasabi mayo.

How to Make Ahi Tuna Nachos

The full recipe is in the recipe card at the end of this post, here is the pictorial walk through:

Wasabi Mayo:

In a small bowl, whisk together the wasabi powder and water. Let sit for 5-10 minutes.

Add Mayonnaise, whisk until smooth and well combined.

Cover with plastic and chill until ready to use. Because itโ€™s mayo, you donโ€™t want to leave it out at room temperature any longer than you have to!

Note: Wasabi mayo can be kept in an airtight container in the fridge for a week or more - I generally go by the expiry date on the mayo as a worst case scenario, we just never keep it around THAT long!

A 5 part image showing the wasabi mayo drizzle being made.

Tuna Nachos

15 minutes before getting started, place your tuna in the freezer.

A 2 part image showing a platter of white corn tortilla chips, and all of the toppings arranged on a plate.

Remove tuna from the freezer. Using a very sharp knife, cut tuna into small, bite sized pieces.

In a small bowl, whisk together the soy sauce and sesame oil. (Add a small pinch of salt if your chips are low salt.)

Add tuna to the bowl, toss to coat.

A 5 part image showing the tuna being cut, the marinade being mixed, and the chopped tuna being stirred into the marinade.

Make a bed of tortilla chips on your serving platter.

Scatter purple cabbage shreds over the tortillas, top with avocado, mango, jalapeno slices, and green onion.

Scatter tuna over the prepared plate of nachos. Sprinkle generously with sesame seeds.

A 2 part image showing the assembled nacho platter, before and after being drizzled with wasabi mayo.

Drizzle with the prepared wasabi mayo, serve immediately.

A platter of ahi tuna nachos, with mango, avocado, purple cabbage, jalapeno slices, and wasabi mayo.

More Delicious Gluten-Free Snacks and Appetizer Recipes!

Looking for even more fantastic gluten-free munchies that *everyone* will love? Look no further, Iโ€™ve got some great recipes for you !

Air Fryer Jalapeno Poppers
Ahi Tuna Crudo
Gluten-Free Beaver Tail Recipe
Gluten Free Cheez-Its
Gluten-Free Chicken Nuggets
Gluten Free Chicken Pakora
Gluten-Free Chicken Satay
Gluten Free Corn Dogs
Gluten-Free Doughnut Holes Recipe
Gluten Free Fried Brie
Gluten-Free Gougeres
Gluten Free Mixed Vegetable Pakora
Gluten Free Mushroom Turnovers
Gluten-Free Paneer Pakora
Gluten Free Pizza Bites
Gluten-Free Samosa Recipe
Gluten Free Soft Pretzels
Gluten-Free Sauerkraut Buns [Piroshki]
Gluten Free Tempura
Greek Layered Dip
Homemade Mushroom Jerky
Hot Smoky Bacon Crab Dip
Jalapeno Popper Dip
Loaded Mini Baked Potatoes
Marinated Feta Cheese

A close up photo of a platter of ahi tuna nachos drizzled with wasabi mayo.

Share the Love!

Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen. We're also on Pinterest, so you can save all your favourite recipes to a board!

Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense.

Finally, if you love this recipe, please consider leaving a star rating and a comment, and/or sharing the link on social media!

A platter of tuna poke nachos, with mango, avocado, purple cabbage, jalapeno slices, and wasabi mayo.

A platter of tuna poke nachos, with mango, avocado, purple cabbage, jalapeno slices, and wasabi mayo.
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5 from 2 votes

Spicy Ahi Tuna Nachos with Wasabi Drizzle

This Ahi Tuna Nachos recipe comes takes just a few minutes worth of work. Beyond being colorful, it's got a great mix of flavors & textures!
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Appetizer, Main Course, Snack
Cuisine: American
Diet: Gluten Free, Low Lactose
Servings: 4 - 6 as a snack, 2 as a meal.
Calories: 478kcal

Ingredients

Wasabi Mayo:

  • 1 tablespoon Wasabi powder
  • 1 tablespoon Water
  • ยผ cup Mayonnaise

Tuna Nachos:

  • ยฝ lb Sushi grade ahi tuna
  • 6 oz White Corn Tortilla Chips
  • 1 cup Thinly Sliced Purple Cabbage
  • ยฝ-1 Avocado chopped
  • ยฝ Mango peeled and chopped
  • ยฝ - 1 Jalapeno pepper thinly sliced
  • 1 Green onion thinly sliced
  • 1 tablespoon Gluten Free Soy Sauce Coconut Aminos, or Tamari
  • 1 tablespoon Sesame oil
  • Black sesame seeds

Instructions

Wasabi Mayo:

  • In a small bowl, whisk together the wasabi powder and water. Let sit for 5-10 minutes.
  • Add Mayonnaise, whisk until smooth and well combined.
  • Cover with plastic and chill until ready to use.

Tuna Nachos:

  • 15 minutes before getting started, place your tuna in the freezer.
  • Make a bed of tortilla chips on your serving plate.
  • Scatter purple cabbage shreds over the tortillas, top with avocado, mango, jalapeno slices, and green onion. Set aside.
  • Remove tuna from the freezer. Using a very sharp knife, cut tuna into small, bite sized pieces.
  • In a small bowl, whisk together the soy sauce and sesame oil.
  • Add tuna to the bowl, toss to coat.
  • Scatter tuna over the prepared plate of nachos. Sprinkle generously with sesame seeds.
  • Drizzle with the prepared wasabi mayo, serve immediately.

Notes

Nutrition information provided is for 4 servings.ย ย  Every value will be proportionately lower or higher, depending on how many you serve.

Nutrition

Calories: 478kcal | Carbohydrates: 38g | Protein: 18g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 511mg | Potassium: 480mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1900IU | Vitamin C: 32mg | Calcium: 72mg | Iron: 2mg

A platter of tuna poke nachos, with mango, avocado, purple cabbage, jalapeno slices, and wasabi mayo.

A platter of ahi tuna nachos, with mango, avocado, purple cabbage, jalapeno slices, and wasabi mayo.

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