A large plate of poke nachos is displayed on a light surface. The tortilla chips are generously topped with bright red seasoned tuna cubes, green avocado slices, sliced jalapeños, sesame seeds, and fresh cilantro leaves. An orange creamy sauce is also visible. In the blurred background, there's a bowl of diced cucumbers, lime wedges, and a glass of water, against a backdrop of lush greenery.

Main courses

Poke-Style Tuna Nachos

4-6 portions

30 minutes

Calling all poke and nacho lovers: your two favourite dishes are now united as one! This recipe is fresh, crunchy, and full of flavour, giving you the best of both worlds in a single bite.

INGREDIENTS

300-400 g fresh tuna, cubed
2 tbsp (30 ml) sesame oil
2 tbsp (30 ml) soy sauce
Juice of 1 lime
2 green onions, chopped
2 tsp (10 ml) sesame seeds
12 taco-style Mejicano tortillas, cut into 4 to make chips

For the sauce:

¼ cup (60 ml) mayonnaise
2 tbsp (30 ml) Sriracha sauce (use less for a not-so-spicy sauce)
1 tbsp (15 ml) sesame oil
Juice of ½ a lime

For the toppings:

A few slices of jalapeño
A few cilantro leaves
½ an English cucumber, cubed
1 avocado, cubed

STEPS

In a bowl, combine the tuna cubes, soy sauce, sesame oil, lime juice, sesame seeds and green onions, and allow to marinate.
In a deep pan, heat a generous glug of vegetable oil (canola or other). When the oil is hot, add the tortilla wedges and cook about 2 minutes per side, until golden and crisp. Remove from the pan, place on paper towels, and sprinkle with salt.
In a bowl, blend together the mayonnaise, Sriracha sauce, sesame oil, and a bit of lime juice.
Place the tortilla chips on a large plate. Top with the mayonnaise sauce, cucumbers, avocados, tuna cubes, cilantro, and jalapeño slices.