Ahi Nachos Recipes

JOHNNY GARLIC'S AHI WON TACOS

Provided by Guy Fieri

Categories main-dish

Time 15m

Yield 1 serving

Number Of Ingredients 28

Johnny Garlic's Ahi Won Tacos image

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.

Ingredients

1 cup canola oil
4 pot sticker wrappers
2 ounces sashimi grade ahi tuna, diced
2 ounces Mango Jicama Salsa, recipe follows
1-ounce Sweet Soy Sauce, recipe follows
2 ounces Wasabi Cream, recipe follows
3 ounces pea shoots
1-ounce eel sauce
1 cup mango, peeled and cut into 1/4-inch cubes
1/4 cup jicama, peeled and small diced
1/4 cup (1/4-inch) diced red onion
1 tablespoon finely chopped cilantro leaves
1 tablespoon sweet chili sauce
1 teaspoon seeded and finely diced jalapeno
1/4 teaspoon fine sea salt
1 cup soy sauce
2 tablespoons sesame oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1/2 teaspoon chili flakes
1/4 teaspoon wasabi powder
1 cup heavy cream
2 tablespoons sour cream
2 tablespoons wasabi powder
2 tablespoons rice vinegar
2 tablespoons sugar
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon fine sea salt

POKE NACHOS

Provided by Food Network

Time 25m

Yield 1 serving

Number Of Ingredients 9

Poke Nachos image

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.

Ingredients

Oil, for frying
One 12-ounce package wonton wrappers
8 ounces fresh ahi tuna cubes
1/2 cup mayonnaise
1/2 cup sriracha
1 tablespoon masago
1 tablespoon salt
1 tablespoon roasted sesame seeds
Aioli and furikake seasoning, for serving

More about "ahi nachos recipes"

AHI TUNA LOADED NACHOS (POKE NACHOS)

Web Feb 5, 2022 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. …
From aspicyperspective.com
5/5 (3)
Total Time 25 mins
Category Appetizer, Lunch, Main Course
Calories 465 per serving

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!

Ahi Nachos Recipes

JOHNNY GARLIC'S AHI WON TACOS

POKE NACHOS

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