Spicy Ahi Tuna Nachos
If you’re looking for the perfect summer appetizer, this Spicy Ahi Tuna Nacho recipe is for you! Loaded with fresh tuna, sliced jalapeños, avocados, mangos, and cilantro- it really doesn’t get fresher than this.
Ahi Tuna was Meant for Summer I don’t know about you but each year when summer rolls around, I find myself avoiding the oven and stove. Although it doesn’t get too toasty in sunny San Diego, any additional heat is just an automatic “no” in my book.
Of course though, this can limit what I can make in the summer months. Luckily, this Spicy Ahi Tuna Nacho recipe is perfect for summer! Not only is it delicious and so easy to make, but no oven or stove required! This recipe is loaded with fresh ingredients that makes the dish light, refreshing, and ideal for those sweltering months.
Let’s Talk About Tuna
The key to this recipe and the star of the dish? The ahi tuna, of course! But like most fish and cuts of meat, not all ahi tuna is good tuna. Now, you may be asking yourself- “Well, then how do I find the best ahi tuna?” I’ve got you covered! Just follow these tips below to find the freshest tuna.
- Avoid the frozen section. This may be obvious but no fresh fish comes out of the frozen aisle. While it may be a bit cheaper, the quality will suffer. Especially when it comes to tuna as we want that gorgeous red color!
- Wild caught over farm-raised, always. Tuna caught in the wild is sourced directly from its habitat, while tuna from farms are raised in large tanks. Farm-raised fish do not have the same mineral count as wild caught, and often have more chemicals.
- Know where to find the best fish. Ask the butcher at your local grocery store where the wild caught tuna is from. If you can, it’s best to source the fish locally and sustainably.
These are just a few of many tips that will help you find the highest quality tuna. While it may be a bit more expensive, I promise it’s worth it. Good quality tuna will shine in a recipe and you will 100% taste the difference.
Allow me to leave you with one last tip. As I stated above, it’s best to source your fish locally and sustainably. If yo live in the Orange County, LA, and or San Diego area- I have a company for you that has the best quality fish I’ve found and tried to date. OC Wild Seafood is always fresh, wild-caught and sourced right off the California coast! Check them out and I promise their fish will not disappoint.
Let’s Dive Into This Recipe
First thing’s first: marinating the tuna. Start by patting one and a half pounds of fresh ahi tuna steaks dry with a a paper towel. Then, dice the tuna into bite-size pieces and place in a small bowl. Marinate the ahi tuna by adding two tablespoons of tamari, or gluten-free soy sauce. Str to combine, then place the bowl in the refrigerator for thirty minutes.
While the ahi tuna is marinating in the refrigerator, make the spicy sauce! The spicy mayo is just two ingredients, mayonnaise and garlic chili paste. Combine three tablespoons of mayo with two tablespoons of the paste and stir to combine. Once the tuna has marinated for the allotted time, add a heaping spoonful or two to the spicy mayo to the ahi tuna and stir to combine. Then, top with white sesame seeds and place back in the refrigerator again.
It wouldn’t be a nacho recipe without LOTS of toppings! Start by peeling, pitting and dicing half a mango. Mangos are a great addition to this fresh recipe and pair perfectly with the spicy tuna. Once diced, set the mango to the side and grab a medium avocado. Repeat by peeling, pitting and slicing the avocado into thin strips. After, wash one jalapeño and slice thinly. If you love a little heat, feel free to keep the seeds in the jalapeño. If the spicy tuna is enough heat for you, then make sure you remove the seeds from jalapeño! Finally, mince three tablespoons of green onions and three tablespoons of cilantro. Set all of the toppings to the side.
Assembling the Nachos
It’s what you’ve been waiting for… assembling the infamous nachos! Grab your preferred chips and add to a 9″ by 13″ baking dish. Personally, I like to use two bags of tortilla chips with lime zest. I love the crunch of the chip but burst of tangy, acidic flavors. Whatever chip you use, make sure that it’s sturdy as we need a good base for our nachos!
Next, add the spicy ahi tuna and toppings. Give it a good stir to make sure the tuna and toppings are dispersed evenly across the chips and mixed well. If you have any spicy mayo left over, feel free to drizzle it over the chips!
Spicy Ahi Tuna Nachos
- 1.5 lbs of fresh ahi tuna steaks, diced
- 2 tablespoons of Tamari, or gluten-free soy sauce
- 3 tablespoons of mayonnaise
- 2 tablespoons of garlic chili paste
- 1 tablespoons of white sesame seeds
- 1/2 mango, diced
- 1 avocado, sliced
- 1 jalapeno, sliced
- 2 tablespoons green onions, diced
- 2 tablespoons of cilantro, diced
- 2 bags of chips
- Add the diced ahi tuna to a bowl with the tamari, stir to combine then refrigerate for 30 minutes
- Combine the mayo and garlic chili paste in a small bowl
- After the ahi tuna has marinated for the allotted time, add a heaping spoonful or two of the spicy mayo
- Stir to combine, then add the sesame seeds
- Pour the chips into a 9″ by 13″ baking dish
- Add the spicy tuna and diced mango, sliced avocado and jalapeño, and diced greens
- Mix to thoroughly disperse the tuna and toppings over the chips
- Add the rest of the spicy mayo over the nachos, then enjoy!
- If you have leftovers, pop them back in the oven or air fry for five minutes at 375 to warm up