Poke Nachos
With poke trending harder than avocado toast, it was inevitable that our Hawaiian party would include a version of the raw fish salad. Ricardo’s wild idea? Nacho-fy it! We liberated poke from the bowl and served it atop tortilla chips, making it the ultimate finger food. The marinated cubes of fresh tuna got scooped up […]
Ingredients
- 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
- 1/2 cup (125 ml) mayonnaise
- 2 tbsp (30 ml) water
- 2 tsp (10 ml) sriracha sauce
- 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)
Instructions
- 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.
With poke trending harder than avocado toast, it was inevitable that our Hawaiian party would include a version of the raw fish salad. Ricardo’s wild idea? Nacho-fy it! We liberated poke from the bowl and served it atop tortilla chips, making it the ultimate finger food. The marinated cubes of fresh tuna got scooped up faster than we could do the hokey-poke. Tip: To infuse this recipe with more authentic Hawaiian flavour, swap those corn chips for taro chips.