Ahi Nachos Food

AHI TUNA LOADED NACHOS (POKE NACHOS) WITH WONTON CHIPS

Steps:

• Pour the oil in a large stock pot and heat over medium to 350 degrees F. Cut the wonton wrappers in half to make triangles. Once the oil is hot, gently drop 4-6 at a time into the oil and dunk. Fry them for 1-2 minutes until golden, then remove with tongs and place on a paper towel lined platter or bowl. Sprinkle with salt and repeat with the remaining wrappers. *If the wontons turn dark immediately, the oil is too hot. Lower the heat and wait a few minutes, then start again.
• Meanwhile, peel and dice the mango. Mix the diced mango into the pico de gallo for a fresh quick salsa. Add a little Sriracha or hot sauce if desired. Then whisk the mayo, honey and wasabi together. Salt to taste. Peel and slice the avocado.
• Once the other components are ready, heat a skillet to high heat. Cut the ahi steak in half lengthwise to create two thin steaks. Season both with salt and pepper, then pour the sesame seeds out on the plate and press both sides of each steak into the sesame seeds. Once the skillet is hot, sear the ahi steaks for approximately 1 minute per side, for the exterior is crusty, but the inside is still raw. Cut the ahi steaks into small cubes.
• To serve: Pile the wonton chips on a large plate or platter. Top with the shredded cabbage. Then sprinkle on the mango pico de gallo, followed by the ahi tuna cubes and avocado slices. Scoop the wasabi mayo into a squirt bottle and squirt over the ahi wonton nachos. Enjoy!

JOHNNY GARLIC'S AHI WON TACOS

Steps:

• In a deep-fryer or heavy-bottomed pot, heat the canola oil to 360 degrees F. Fold the pot sticker skins to create a taco shape and fry in the canola oil. Set aside to cool.
• In a small bowl, gently toss the tuna, Mango Jicama Salsa and Sweet Soy Sauce. Fill each taco shell with 1/4 of the mixture, and finish with a 1/2-ounce drizzle of the Wasabi Cream.
• To serve, arrange the tacos over a bed of the pea shoots and dress with the eel sauce.
• In a small bowl, gently stir all of the ingredients together. Allow the flavors to marry for 20 minutes before serving.
• Whisk all ingredients in a small bowl until well combined. Let the mixture sit in the refrigerator for 15 minutes or until ready to serve.
• Combine all of the ingredients in a mixer fitted with a paddle attachment. Whip on high until the mixture forms hard peaks, about 5 minutes. Refrigerate until ready to use.

POKE NACHOS

Steps:

• Heat oil in a deep-fryer to 325 degrees F.
• Cut wonton wrappers in half diagonally.
• Fry wrappers until golden brown.
• Mix tuna, mayo, sriracha, masago, salt and sesame seeds in large bowl.
• Place wonton chips on a serving platter. Spoon spicy poke mixture on top of the chips. Top with aioli and sprinkle on furikake.

AHI NACHOS

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Cut wonton wrappers into small triangles 2 to 3 inches in length. Cook in the hot oil in a single layer until crispy and golden, 1 minute per layer. Drain on a plate lined with paper towels.
• Combine soy sauce and sesame seeds in a bowl. Add ahi tuna; mix until coated with soy sauce and sesame seeds.
• Mix mayonnaise, pickle juice, and sriracha sauce together in a small bowl to make sauce.
• Arrange fried wonton wrappers on a large serving plate. Layer ahi tuna and avocado chunks on top. Drizzle sauce on top.