A bite of ahi nachos
Ahi nachos
I love this stuff. Light, healthy, and affordable gourmet food. Follow the easy steps to a beautiful presentation to awe your guests.
1 pound sushi grade Ahi tuna, small diced
4 scallion tops, green part only, thinly sliced
black sesame seeds (not pictured)
2 avocadoes, small diced same size as the fish
tobeko or orange color flying fish roe
8-10 large rice flour rounds (Asian section of super market)
oil for frying
1/4 cup (or more) mayonaise
1 Tbsp. (or more to taste) hot Asian chili sauce such as Sriracha
1 teaspoon teriyaki sauce, preferably the thick, glazy kind but thin is okay
Make sauce: mix mayo, chilli sauce and teriyaki. Transfer to a small zip top plastic sandwich bag and refrigerate.
Fry 'nacho chips': heat 1 inch oil in 10 inch frying pan until very hot. Fry rice round one at a time until they puff up and stop sizzling, about 5 seconds. That is SECONDS! Do not burn. Stack standing up on a paper towel, leaning against something as you finish. ALTERNATIVE: cut the rounds into thirds or quarters using scissors before frying.
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Put it together: start with some chips, top with some tuna, onion, avocado. Next layer of chips, tuna, onion, avocado, fish eggs and sesame seeds. Cut a very small corner off the bottom of your sauce bag, and drizzle the sauce all over the nacho stacks. To eat, use a fork (or your finger) to break stack in the center. Makes 4 impressive servings.
 assemle by layers |
 finish with roe, seeds and sauce |
