Tuna Poke Nachos

Ingredients

Marinated Tuna

• 500 - 600 g tuna, sashimi grade, raw, diced (1 cm)

• 5 g fresh root ginger, peeled, cut in round slices (2 mm)

• 1 garlic clove

• 30 g soy sauce

• 25 g sesame oil

• 15 g rice vinegar

• 5 g toasted sesame seeds

• 1 spring onion, thinly sliced (5 mm)

Sriracha Mayonnaise

• 200 g mayonnaise

• 20 - 30 g sriracha sauce, to taste

• 20 g freshly squeezed lime juice

Assembly

• 260 g white cabbage, cut in pieces (5 cm)

• 10 g fresh coriander leaves, plus extra roughly chopped for garnishing

• 3 spring onions, cut in pieces (3 cm)

• 150 g Japanese rice crackers

• 1 avocado, diced (1 cm)

• black sesame seeds, for garnishing

• Preparation

  Marinated Tuna

  1. 
     Place tuna in large mixing bowl

  2. Chop ginger and garlic and add to bowl

  3. Mix soy sauce, oil, vinegar, sesame seeds and spring onion. Transfer to bowl with tuna, mix well then cover with cling film and place in fridge.

  Sriracha Mayonnaise

  1. Mix mayonnaise, sriracha and lime juice. Transfer to a squeezy bottle or bowl and set aside.

  Assembly

  1. Chop cabbage, coriander and spring onions. Arrange rice crackers on a large plate or platter then top with cabbage mixture.

  2. Arrange reserved marinated tuna over cabbage mixture. Top with avocado and drizzle over reserved sriracha mayonnaise. Garnish with sesame seeds and chopped coriander then serve immediately.