Tuna Tartare Nachos With Sriracha Aioli

Lisa Kotler
by Lisa Kotler
6 Servings
30 min

Instead of Taco Tuesday, how about Tuna Nacho Tuesday?! We have here my version of tuna tartare nachos using raw chopped sushi grade tuna that I marinated in a soy, garlic, ginger, lime, shallot and sesame oil. I sprinkled the tuna over large store-bought tortilla chips, topped with chopped cucumber, fresh mango, avocado, scallions, fresh cilantro, drizzle of homemade sriracha aioli and sprinkle of sesame seeds. This is a great party starter. You could also sear the tuna first if you prefer it cooked a bit more. Either way, it’s an alternate take on a standard poke bowl and will impress your guests.

Tuna Tartare Nachos With Sriracha Aioli
Recipe details
  • 6  Servings
  • Prep time: 20 Minutes Cook time: 10 Minutes Total time: 30 min
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Tuna tartare
  • 1-pound sushi grade ahi tuna, diced into small 1/2" pieces
  • 1 shallot, minced
  • 2 Tbsp. low-sodium soy sauce
  • 3 tsp. freshly squeezed lime juice
  • 3 tsp. sesame oil
  • 1.5 tsp freshly grated ginger
  • 1.5 tsp minced fresh garlic
  • salt to taste, if desired
Sriracha Aioli
  • 1 Tbsp. Hellman's
  • 1 tsp. sriracha sauce
  • 1 tsp. freshly squeezed lime juice
Taco chips
  • 1 bag restaurant style tortilla chips (large)
Nacho toppings
  • 2 mini cucumbers diced
  • 1 avocado diced
  • 1 large mango diced
  • 2 chopped scallions
  • Assorted sesame seeds
  • 2 jalapeños, seeded and sliced
Tuna tartare
Cut tuna into small, 1/2" cubes. Place tuna into a large mixing bowl, followed by shallots, soy sauce, lime juice, sesame oil, grated ginger and garlic. Use a fork (or your hands) to gently toss the tuna in the other ingredients, until evenly coated. Taste the tuna mixture, and add a pinch of salt if you find it necessary. Refrigerate for 30 minutes to allow the flavours to combine.
Scatter tortilla chips across a platter to cover the surface. Top with cucumber, avocado, mango, then tuna. Drizzle sriracha sauce across the top, then finish with a sprinkling of chopped scallions (green onions), sesame seeds and fresh jalapenos.
Serve immediately.
Top nachos with the tuna, scallions and sesame seeds.
Drizzle overtop the sriracha aioli. Serve immediately.
Sriracha Aioli
Mix mayonnaise, sriracha, and lime juice together and pour into a squeeze bottle. Keep refrigerated until ready to use.
Lisa Kotler
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