The Best Ahi Tuna Recipe: Fresh Loaded Tuna Nachos

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Catching tuna in the Keys or the Bahamas is an exciting adventure that's totally worth the travel and effort. Once you've got your catch, there are a ton of ways to prepare it, but tuna nachos are one of the best ahi tuna recipes you can make from fresh-caught yellowfin tuna. The firm texture of the tuna is perfect for this dish, especially when you add a sesame soy sauce marinade, crispy tortilla chips, pico de gallo, and fresh toppings like avocado, green onion and a killer key lime wasabi aioli. It's a flavor explosion that's hard to resist. Whether you're a local or a visitor, you gotta try this loaded tuna nacho recipe with a spicy Florida Keys twist.

Loaded Tuna Nachos Recipe with Key Lime Wasabi Aioli

Ingredients

Tuna Marinade, Pico De Gallo & Toppings

• 1 lb sushi-grade tuna, cubed
• 1/3 cup low-sodium soy sauce 
• 1 tbsp sesame oil
• 1/3 cup green onions, sliced thinly
• 1 tbsp sesame seeds
• 1 tbsp rice vinegar
• 1 avocado, diced
• 3/4 cup red onion, diced
• 3/4 cup vine ripe tomato, diced
• 1/3 cup cilantro, chopped finely
• 1 tbsp key lime juice 
• Salt and pepper to taste
• 1/3 cup quest fresco
• 1 large bag of tortilla chips

Key Lime Wasabi Aioli

• 3/4 cup light mayo 
• 1-2 tbsp wasabi (or to taste for spice level)
• 2 tbsp key lime juice
• 1 tbsp minced garlic
• 1 tbsp ginger, grated
• 1 tbsp honey

Directions

In a large bowl combine the tuna, soy sauce, sesame oil, green onion, sesame seeds, and rice vinegar. Mix until the tuna is well coated with the sesame soy sauce mixture. Cover and place in the refrigerator for 20 minutes while you prep the rest of the dish.

Now we make the pico de gallo. In a bowl, combine the tomato, red onion, key lime juice, cilantro and salt and pepper to taste. Stir to combine, set aside.

To make the key lime wasabi aioli, combine light mayo, wasabi, key lime juice, garlic, ginger and honey. Season with salt and pepper to taste. Stir until well combined. Set aside.

Now time to assemble the nachos. Toss the tortilla chips on a serving platter. Top with the pico de gallo mixture and avocado. Now add the tuna mixture. Drizzle the wasabi aioli. Sprinkle the queso fresco. Finish it off with a garnish with extra green onion and cilantro. Enjoy!

First Published on The Holesome House

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