Raw Tuna and Avocado Nachos

SpinneysFOOD Organic Flour Tortilla Chips add crunch to this no-cook sesame tuna bowl that's zhuzhed up further with an avocado cream and a punchy salsa
Raw Tuna and Avocado Nachos
ITP Images
Raw Tuna and Avocado Nachos
July 23, 2019
Preparation Time 20 minutes
Serves 4
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton

INGREDIENTS

4 tbsp soya sauce
2 tbsp sesame oil
1 tbsp spinneysFOOD White Sesame Seeds, toasted
2cm fresh ginger, peeled and grated
300g tuna steaks

For the avocado cream

1 ripe avocado, pitted
½ tsp wasabi paste
110g sour cream
1 lime, juiced
spinneysFOOD Sea Salt, to taste
Cracked spinneysFOOD Black Peppercorns, to taste
4 ripe tomatoes, diced
1 pickled jalapeño, finely sliced
1 ripe mango, peeled and finely cubed
1 small green cabbage, finely sliced
1 lime, juiced
2 tbsp olive oil

To serve

250g spinneysFOOD Organic Flour Tortilla Chips
(Sea Salt or Mild Chilli flavour, as desired)
10g spinneysFOOD Fresh Coriander, finely chopped
1 red onion, finely chopped

METHOD

  • 1

    To make the sesame dressing, whisk all the ingredients together in a medium-sized bowl

  • 2

    Slice the tuna steaks into 3cm cubes and toss into the sesame dressing. Refrigerate until ready to serve

  • 3

    For the avocado cream, combine all the ingredients in the jug of a blender and blitz until smooth and creamy. Season well

  • 4

    Combine the tomatoes, jalapeno, mango and green cabbage in a bowl, dress with lime juice and olive oil and season well

  • 5

    To serve, arrange half of the chips on a serving platter and spoon over the salsa, tuna and some of the avocado cream

  • 6

    Layer the rest of the nachos over and repeat the same process until all the ingredients have been used up

  • 7

    Garnish with the coriander and red onion and serve immediately

ALSO TRY

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