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Next, make the ahi tuna poke. Combine the tuna with the seasonings and sauces. Gently toss them together and then put the bowl in the fridge and allow the tuna to marinate for about 10-15 minutes. Next, make the sriracha mayo. Simply combine the two ingredients in a small bowl and mix them together.
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Instructions. Combine ahi, mango, shallots, ginger, and half of the green onions to a large bowl. Add soy sauce/coconut aminos, sesame oil, rice vinegar, and lime juice. Mix well and let marinate in the fridge for 30 minutes to 1 hour. Meanwhile, mix the sauce ingredients: chipotle mayo, Sriracha, lime juice, and water.
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15 minutes before getting started, place your tuna in the freezer. Remove tuna from the freezer. Using a very sharp knife, cut tuna into small, bite sized pieces. In a small bowl, whisk together the soy sauce and sesame oil. (Add a small pinch of salt if your chips are low salt.) Add tuna to the bowl, toss to coat.
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Bake: Put in the pre-heated oven for 7 minutes or until golden brown. Once done, season with a pinch of salt and let cool. Use immediately or store in a sealed container until needed. For the Nachos: Prep Tuna: Pat the tuna dry and cut into 1/2″ cubes. Combine the cubed tuna and soy sauce in a small bowl.
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STEP 1: Deep-fry wonton chips. Cut wonton skins in fours at a diagonal. In a large skillet, heat oil to 350 degrees. Next, add a couple wonton wrappers at a time and cook for about 30 seconds. Remove from oil with a slotted spoon and let drain onto a paper bowl. Season with salt. STEP 2: Sear tuna.
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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!
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Instructions. 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.
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In a non-stick skillet over medium-high heat, add 1 teaspoon oil. After 3 minutes, add tuna to pan and sear for 2-3 minutes, depending upon thickness of Ahi. Flip and repeat, remove and let rest on board. On a sheet pan, add tortilla chips and sprinkle with cheese. Top with black beans and red onion.
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Another Island original. Our zesty American cheese generously "Lei'd" on top of a pile of warm tortilla chips. Finished with the perfect marriage of flavors in jalapeño slices, shredded lettuce, our signature Pineapple Coconut Rum Slaw and smoky diced BBQ chicken. $16.95. Ahi Poke Nachos.
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For the green cabbage slaw. Whisk together the soy sauce, sesame oil, rice vinegar, minced ginger, sesame seeds and red pepper flakes and set aside. Cut tuna into bite-sized pieces. Pour the soy sauce marinade over the tuna and toss, ensuring all tuna pieces are coated in marinade. Let sit in refrigerator for about 30 minutes.
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Preheat the oven to 350 F. Slice the wonton wrappers in half, from corner to corner, to create two equal-sized triangles from each one. Place the wonton triangles onto a baking sheet lined with a baking rack. Use a pastry brush, gently paint the top of each wonton triangle.
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Refrigerate for 1 hour. Strain the onions. Dice the tuna into ¼-inch cubes. Transfer tuna cubes to a bowl and toss with the Ponzu sauce. Refrigerate for 10 minutes. Place all the ingredients for the wasabi crema in a small bowl and stir until well combined.
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Reviews on Ahi Nachos in Temecula, CA - Devilicious Eatery, Karl Strauss - Temecula, Yard House, PokePort Temecula, Da Coconut Cafe, PokePort - Murrieta, Chef's Pantry, Blackbird Tavern, Bastards Canteen, 127 West Social House
Jutta Severson
Place sesame-crusted ahi tuna steaks sesame side down in a well heated pan with oil and gently press with tongs. Sear for 30 seconds or until you can see about 1-2 centimeters of browning on the sides of the steak. Sear until golden brown on each side. Thinly slice then cut into cubes.
