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Ahi Tuna Nachos get a Mediterranean Diet makeover with whole wheat tortilla chips, heart healthy tuna, edamame, and vibrant red cabbage. A fun, easy, nutrient-packed appetizer or light meal!
Ingredients
- 2 whole wheat tortillas
- 1 teaspoon extra virgin olive oil
- ½ teaspoon table salt
- 2 ahi tuna fillets 3–4 oz each
- 1 tablespoon low sodium soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons black sesame seeds
- 1 cup shredded red cabbage
- 1 cup shelled edamame
- ¼ cup chopped cilantro
- 1 tablespoon yum yum sauce or spicy mayo
- 2 teaspoon wasabi mayo
Instructions
Prepare the Tuna
- Defrost tuna fillets if needed.
- Place in a bowl and drizzle with soy sauce and rice vinegar. Let sit while you prep other ingredients.
- Preheat a cast iron skillet over medium-high heat (about 7/10 heat level).
Make Tortilla Chips
- Preheat oven to 400°F (200°C).
- Cut tortillas into quarters using a pizza cutter.
- Arrange on a parchment-lined baking sheet.
- Brush lightly with olive oil and sprinkle with salt.
- Bake for 5 minutes, flip, and bake 5 more minutes until golden and crisp.
- Remove from baking sheet immediately to cool.
Prep the Garnishes
- Wash and shred cabbage (or use pre-shredded).
- Cook edamame per package instructions and shell if needed.
- Wash and chop cilantro.
- Gently dry all garnishes using a tea towel.
Sear the Tuna
- Add tuna fillets to the hot skillet.
- Press ½ tablespoon of sesame seeds onto the top of each filet.
- Sear for 90 seconds, flip, add remaining sesame seeds, and cook another 90 seconds.
- For thicker steaks (>1"), add 30 seconds per side.
- Remove from heat and let rest on a wood cutting board.
Assemble Nachos
- Layer tortilla chips on a plate or platter.
- Drizzle with spicy mayo and wasabi mayo.
- Top with shredded cabbage and edamame.
Slice and Finish
- Slice tuna against the grain into thin strips.
- Lay over the nachos.
- Garnish with chopped cilantro.
Nutrition
Calories: 284kcal | Carbohydrates: 20g | Protein: 27g | Fat: 11g | Saturated Fat: 2g | Fiber: 4g
