Ingredients:
>> *sushi grade ahi tuna
>> wonton wrappers
>> sesame seeds
>> salt & peper
>> mango
>> red onion
>> lime juice
>> teaspoon honey
>> cucumber
>> red peper
>> 1/4 cup soy sauce
>> 1/3 cup coconut sugar (sub regular sugar)
>> 1/4 Mirin
>> Sriracha
>> cilantro
>> mayonnaise
>> oil for frying
>> Asian salad mix
You'll want to start by making your sauces and mango relish first.
mango relish:
1. Cube one large mango.
2. Peel a cucumber and dice 1/2 of it adding to the mango.
3. Dice 1/2 of a red onion and 1 small red pepper.
4. Finely chop one handful of cilantro and add to the vegetables.
5. Whisk together the juice of 1/2 of a lime, 1 teaspoon of honey, and a pinch of salt.
6. Add to the veggies and combine. Chill in the refrigerator until needed.
eel sauce:
1. Over medium heat bring to a boil all three ingredients : 1/4 cup soy sauce, 1/4 cup mirin & 1/3 cup coconut sugar (or regular sugar)
2. Get it to just about boiling while continuously stiring then remove from heat and set aside.
Sriracha Aioli:
Super simple. Two tablespoons of mayo to one tablespoon of Siracha. Add in a squeeze of lime and whisk together.
Next you'll want to make your wonton chips:
Over medium heat add enough oil to cover bottom of pan. Let it heat up. Cut wonton wrappers down the center to make two separate triangles. When oil is hot enough, fry each chip to a golden brown and then place on a plate with a napkin. Let cool. Set aside.
Cut tuna into rectangles & cover with sesame seeds, salt & pepper. Heat pan to medium heat with a splash of olive oil. Place tuna in pan and heat each side for about one minute. Keeping the center pink. Remove from heat and after cooled cube tuna into small pieces.
Now it's time to construct the nachos. Place the chips on to a plate. Sprinkle with Asian salad mix, then the mango relish. Next comes the tuna, then sprinkle over both the eel sauce & aioli. That's it!
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