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Preparation time
30 minutes
Total time:
45 minutes
Serves
10
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Ingredients
Poke
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2 tbsp (30 ml) soy sauce
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2 tsp (10 ml) toasted sesame oil
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2 tsp (10 ml) rice vinegar
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3/4 lb (340 g) sushi–grade tuna, diced
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2 tbsp chopped fresh chives
Sauce
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1/2 cup (125 ml) mayonnaise
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2 tbsp (30 ml) water
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2 tsp (10 ml) sriracha sauce
Nachos
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8 cups (220 g) corn tortilla chips or taro chips (see recipe)
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1 large avocado, peeled and diced
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1/4 cup (10 g) cilantro leaves
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1 tbsp toasted sesame seeds
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Lime wedges (optional)
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Directions
Poke
- In a bowl, combine the soy sauce, sesame oil and vinegar. Add the tuna and chives. Toss to coat and let marinate for 15 minutes in the refrigerator.
Sauce
- In another bowl, whisk together the mayonnaise, water and sriracha. Set aside.
Nachos
- Place the chips on a large serving platter.
- Drizzle some sauce over the chips. Top with the poke, avocado, cilantro and sesame seeds. Serve with the remaining sauce and lime wedges, if desired.
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