Spicy Tuna Poke Nachos

gluten free •
grain free •
dairy free

5 min

We see your plate of nachos and raise you Spicy Tuna Poke Nachos on our Kettle Cooked Sea Salt & Vinegar Potato Chips with a Hint of Serrano. We tried this recipe once, and trust us, there's no going back! It's a delicious twist on a tried-and-true classic and a weekly must-have in our kitchen. One bite, and you'll feel the same way!

Ingredients

1/4 cup Tamari (Gluten-Free Soy Sauce)
2 Tbsp Sesame Oil
1 Tbsp Lime Juice
1 tsp Toasted Sesame Seeds
1 lb. Frozen Tuna Saku Block (Sushi-Grade Tuna)
1/4 Sweet Onion, thinly sliced
¼ cup Cucumber, sliced
1 tsp Rice Wine Vinegar
2 tsp Siete Habanero Botana Sauce
1/4 cup Mayonaisse
1 bag Siete Hint of Serrano Sea Salt & Vinegar Potato Chips
1 Avocado, diced
2 Green Onions, sliced
1 Jalapeño, thinly sliced
¼ cup Cilantro Leaves

Products Used

Directions

Step 1

In a medium-sized bowl, combine the tamari, sesame oil, lime juice, and toasted sesame seeds
Step 2

Dice the frozen tuna in ½ inch cubes and place in the shoyu marinade
Step 3

Add the sliced onions and cucumbers, stirring to combine. Allow the tuna to gently thaw while marinading in the refrigerator.
Step 4

In a small bowl, combine the rice wine vinegar, Habanero Botana Sauce, and mayo. Transfer the habanero mayo to a squeeze bottle or plastic zip-top bag for piping.
Step 5

To build the nachos, empty the bag of Sea Salt & Vinegar Potato Chips onto a platter. Drain the tuna, cucumber, and onion from the marinade and top the chips. Garnish with avocado, green onions, jalapeño, and cilantro. Finish with a drizzle of the habanero mayo and a sprinkle of sesame seeds.