Ahi Wonton Nachos with Wasabi Mayo
Mind-blowing Ahi Wonton Nachos with Wasabi Mayo! A snack-masterpiece you’ll make all summer long.
Imagine it. Layers of seared Ahi tuna, fresh crispy wonton chips, cool mango pico de gallo, creamy avocado slices, crunchy shredded cabbage, and spicy wasabi mayo. Piled high and just begging to be man-handled.
I’ve been dreaming of these nachos ever since I tried something similar on our spring trip to Park City, Utah.
Sometimes the recipes we create and share with you come from weekly kitchen play. However, sometimes I taste something on a trip or at a local restaurant that I know I’m going to need on a regular basis. Then I come home and make my own version.
That is exactly what we have going on today. Ahi Wonton Nachos with Wasabi Mayo is a recipe that has been haunting me for weeks.
Colorful fusion nachos piled on a bed of golden wonton chips, with asian and mexican flavors mingled throughout. Ready to give it a try?
Those who visit ASP often know we don’t share a lot of fried recipes. I will only heat up a vat of fry oil, if the recipe is exceptional and there is no other cooking method to achieve the same results.
That being said, the wonton chips are a MUST in this recipe and are worth frying for. *wink*
Start by cutting wonton wrappers in half. Once your oil is hot, carefully dunk the wrappers in the oil and fry them until they reach a light golden color. Remove and place in a paper towel lined bowl. This only takes a few minutes.
Then mix together a quick mango salsa using fresh pico de gallo and one ripe mango.
Stir mayo, honey, and wasabi paste together to make a cool creamy drizzle with a kick!
Then sear thin sashimi-grade ahi steaks over high heat so that the outside gets crusty, yet the inside stays a cool pink.
Chop the ahi into small cubes.
Now it’s time to assemble the Ahi Wonton Nachos with Wasabi Mayo…
Then top with avocado slices and chopped ahi tuna.
And don’t forget the Wasabi Mayo!
Heaven on a plate. That’s what we have here.
A little bit of luxury. A little bit of spice. All piled on a casual heap of crispy fried goodness.
Ahi Wonton Nachos with Wasabi Mayo and Fresh Mango Pico de Gallo is my new addiction. What’s yours?
Ahi Wonton Nachos with Wasabi Mayo
- 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!
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