 | My photo of one of my favorite dishes from The Beach House ~ Margaritaville, Cancun. I asked the chef a few questions about this, so I could make it at home. |
TUNA POKE NACHOS
Tortilla chips (maybe 2 cups? )
4 oz. sushi grade tuna, cut into about 1/2” pieces
1 tsp .minced garlic……………….1 tsp. ground ginger
1 TB light soy sauce………………1/4 cup lemon juice
1 TB extra-virgin olive oil………...1 TB rice vinegar
2-3 green onions, thinly sliced including white parts
2 TB cilantro, chopped……………1 avocado, chopped
1/2 jalapeño, seeded and minced (optional)
1 TB black and/or white sesame seeds
SPICY AIOLI
3 TB mayo ………………………….2 tsp. lime juice
1/2 to 1 tsp. Sriracha (hot sauce) ~ optional
***
Whisk/mix together garlic, ginger, soy, lemon juice, soy sauce, olive oil, rice vinegar. Then add the white part of the onions, jalapeno pepper (if using) and the tuna ~ toss to coat. Put into the refrigerator to marinate for about 10-15 minutes.
Meanwhile, whisk together the Spicy Aioli in a small bowl and set aside.
ASSEMBLE:
Take the tuna out of the refrigerator and gently toss with the cilantro, avocado and sesame seeds. Start with a layer of tortilla chips on a plate ~ spread a layer of the tuna mixture ~ continue layering (about 3 layers each of chips and tuna, ending with tuna on top). Drizzle with the Spicy Aioli
Tortilla chips (maybe 2 cups? )
4 oz. sushi grade tuna, cut into about 1/2” pieces
1 tsp .minced garlic……………….1 tsp. ground ginger
1 TB light soy sauce………………1/4 cup lemon juice
1 TB extra-virgin olive oil………...1 TB rice vinegar
2-3 green onions, thinly sliced including white parts
2 TB cilantro, chopped……………1 avocado, chopped
1/2 jalapeño, seeded and minced (optional)
1 TB black and/or white sesame seeds
SPICY AIOLI
3 TB mayo ………………………….2 tsp. lime juice
1/2 to 1 tsp. Sriracha (hot sauce) ~ optional
***
Whisk/mix together garlic, ginger, soy, lemon juice, soy sauce, olive oil, rice vinegar. Then add the white part of the onions, jalapeno pepper (if using) and the tuna ~ toss to coat. Put into the refrigerator to marinate for about 10-15 minutes.
Meanwhile, whisk together the Spicy Aioli in a small bowl and set aside.
ASSEMBLE:
Take the tuna out of the refrigerator and gently toss with the cilantro, avocado and sesame seeds. Start with a layer of tortilla chips on a plate ~ spread a layer of the tuna mixture ~ continue layering (about 3 layers each of chips and tuna, ending with tuna on top). Drizzle with the Spicy Aioli
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