Spicy Tuna Nachos Recipes
ULTIMATE SPICY NACHOS
Provided by Aaron McCargo Jr.
Time 33m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the sauce: In medium saucepan over medium heat, add the butter, garlic and jalapeno. Saute for 3 minutes, and then sprinkle in the flour. Cook, stirring frequently, until you create a blond roux, about 5 minutes. Add the milk, cheese and mustard and use a whisk to stir all together. Season with salt and pepper and let cook for 5 minutes on low.
- For the nachos: Shred the chicken and place into a medium bowl. Pour in the barbecue sauce and mix well to combine. Arrange the tortilla chips on a platter and spread the chicken over the chips. Pour the warm cheese sauce over the top and sprinkle with the jalapenos and cilantro. Garnish with dollops of the sour cream.
SPICY TUNA NACHOS
Number Of Ingredients 12
Steps:
- In a small pot place enough canola oil to be about one inch deep. Heat oil to 350-360°. Fry wontons one at a time for 15-20 seconds per side until golden brown. Remove from oil, place on paper towels to drain oil.
- Place the tuna, avocado and green onion in a small mixing bowl with the soy sauce, mirin, rice wine vinegar, hot chili oil, sesame oil, honey and lemon. Mix together and let marinate for a few minutes.
- Place a little lettuce on each wonton and then top with tuna mixture (be sure to drain most of the soy sauce mixture off of the tuna). Drizzle with spicy mayo and serve!
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- Preheat the oven to 350 F. Slice the wonton wrappers in half, from corner to corner, to create two equal-sized triangles from each one. Place the wonton triangles onto a baking sheet lined with a baking rack.
- Mix mayonnaise, sriracha, and lime juice together in a small bowl. Keep refrigerated until ready to use.
- Cut tuna into small, 1/2" cubes. Place tuna into a large mixing bowl, followed by shallots, soy sauce, lime juice, sesame oil, and sriracha. Use a fork (or your hands) to gently toss the tuna in the other ingredients, until evenly coated. Gently sprinkle in powered ginger, and toss to coat again. Taste the tuna mixture, and add a pinch of salt if you find it necessary.
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