Poke Nachos
Preparation
30 MIN
Sinking
15 MIN
Servings
8 to 10

Poke Nachos

Ingredients

    Poke

  • 2 tbsp (30 ml) soy sauce
  • 2 tsp (10 ml) toasted sesame oil
  • 2 tsp (10 ml) rice vinegar
  • 3/4 lb (340 g) sushi–grade tuna, diced
  • 2 tbsp chopped fresh chives

    Sauce

  • 1/2 cup (125 ml) mayonnaise
  • 2 tbsp (30 ml) water
  • 2 tsp (10 ml) sriracha sauce

    Nachos

  • 8 cups (220 g) corn tortilla chips or taro chips (see recipe)
  • 1 large avocado, peeled and diced
  • 1/4 cup (10 g) cilantro leaves
  • 1 tbsp toasted sesame seeds
  • Lime wedges (optional)

Preparation

Poke

  1. 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

  1. In another bowl, whisk together the mayonnaise, water and sriracha. Set aside.

Nachos

  1. Place the chips on a large serving platter.
  2. 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.