These Ahi Tuna and Wonton Chip Nachos are salty, spicy and sweet. They are sure to be a crowd pleaser at your next gathering!

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I first tried these nachos years ago at a little BBQ restaurant in Lake Placid, New York. Ever since then, I’ve seen them on more and more restaurant menus.

Here is my take on this delicious appetizer!

If your local grocery store has a sushi counter, you will most likely be able to find seaweed salad there. If you can’t find seaweed salad, substitute very thinly sliced cabbage to provide a fresh crunch to your nachos.

The most important thing to remember when searing your ahi tuna is to make sure that you have an extremely hot pan. You will want to have just the slightest sear on each side while leaving the steak rare.

If you can’t find eel sauce, you could also use a store bought teriyaki sauce. Try to find one that is thicker to keep from making your wonton crisps soggy.

What You Will Need

1 package egg roll wrappers

Vegetable oil

1 sushi grade ahi tuna steak

1/2 cup seaweed salad

1 avocado, cubed

3 scallions, sliced – greens only

Cilantro

1 small jalapeno, very thinly sliced

1/4 cup mayonnaise

1 tbsp. wasabi paste

1 tbsp. lime juice

Sriracha

Eel sauce or thick teriyaki sauce

Looking for more recipes like this? Try out my Furikake Fries with Wasabi Mayo or How to Make Sushi Bowls!

How to Make Ahi Tuna Nachos

Begin by frying your wontons. Cut your stack of wrappers diagonally to make triangles. Fry your wonton wrappers in batches to prevent the pan from becoming overcrowded.

Once wontons are light brown and crispy, remove from oil and place on paper towels to catch the excess oil.

Sprinkle your tuna steak with kosher salt and then coat in sesame seeds.

Sear the tuna steak in a very hot pan with 1 tablespoon of vegetable oil for about 1 minute on each side. Once seared on both sides, remove from pan and allow to cool. Cut into small cubes.

In a small bowl, combine wasabi paste, mayonnaise, the juice of 1/2 of a lime and a pinch of salt. Mix until smooth.

Pat your seaweed salad dry.

To assemble, arrange your wonton crisps on a large platter. Top your crisps with seaweed salad followed by avocado and then tuna.

Garnish the top of the nachos with thinly sliced jalapeno, scallions and cilantro leaves. Drizzle with wasabi mayo, sriracha and eel sauce.

Enjoy!

I hope you enjoyed these Ahi Tuna and Wonton Chip Nachos!