blue-fin tuna nachos

Remember those nachos I raved about from jrdn? The ones I may or may not be currently craving? Yeah, so I went ahead and made my own version. And damn. They are so good.

And so, so simple to make. It’s all about the fresh ingredients working together to create an incrediably fresh and balanced bite.

Ingredients:

avocado oil

10 wonton wraps, halved diagonally

3 Tbsp kewpie

3/4 tsp sriracha

3/4 tsp soy sauce

1 1/2 - 2 cups cubed blue fin

1/4 cup minced mango

1/4 cup minced avocado

1/2 fresno chili, sliced

2 radishes, thinly sliced

handful cilantro leaves, stems removed

1/2 handful micro greens

sesame seeds

Directions:

Fill the bottom of a large cast iron pan 1/4 inch full of avocado oil. Heat on medium-high until oil shimmers.

Fry wonton chips until barely golden, flipping in between, and set aside on paper towels to dry.

Whisk together kewpie, sriracha, and soy.

Once wonton chips are cooked, layer them on a platter.

Top with blue fin, mango, avocado, chili, radish, cilantro, and microgreens.

Drizzle kewpie mixture over plate.