Recipe by Elizabeth Kurtz

Spicy Nachos with Tuna and Onion Vinaigrette

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Parve Parve
Easy Easy
6 Servings
Allergens
1 Hour
Diets

Ingredients

Spicy Tuna

  • 7 ounces sashimi grade tuna, diced small

  • 1 avocado, diced

  • 1 scallion (white part only), thinly sliced

  • 2 tablespoons Glicks Soy Sauce

  • 1 tablespoon mirin

  • 1 tablespoon rice wine vinegar

  • 1/2 to 1 teaspoon hot chili oil or sriracha (or more to taste)

  • 1 teaspoon sesame oil

  • 1 teaspoon honey

  • 1/2 teaspoon lemon juice

  • 2 cups pita chips or whole grain large chip, for serving

Onion Vinaigrette

Mango Salsa

  • 1 mango, diced finely

  • 2 Roma tomatoes, diced finely

  • 1/4 cup diced red onion

  • 1 Persian cucumber, diced finely

  • 2 tablespoons chopped jalapeno, optional

  • 2 tablespoons cleaned, chopped cilantro or parsley

  • 1 tablespoon Gefen Extra-Virgin Olive Oil

  • 3/4 teaspoon kosher salt

  • 1/4 teaspoon ground black pepper


Wine Pairing

Psagot Gewurztraminer 2019

Directions

Prepare the Spicy Tuna

1.

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 juice. Mix together and let marinate for a few minutes.

For the Onion Vinaigrette

1.

With an immersion blender, blend onion, vinegar, sugar, Dijon mustard, salt, and pepper.

2.

While blending, pour in olive oil and mix until emulsified and creamy.

Notes:

This recipe yields one cup.

To Assemble

1.

Combine all the ingredients for the mango salsa.

2.

Spoon a mound of salsa into the center of a round plate. Place chips around the perimeter of the plate. Put a dollop of spicy tuna on top of each chip. Drizzle with vinaigrette.

Credits

Photography and Styling by Chay Berger
Table Setting by Chanie Weinberg

Spicy Nachos with Tuna and Onion Vinaigrette

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