Recipe Ahi Poke Nachos

Yields : 6-6 servings

Ingredients :

Directions :

  • Defrost of kit components :
  • Place kit in refrigeration ( overnight to defrost completely )
  • Remove cubes and sauce packet from kit
  • Place cubes into clean colinder, let sit a few minutes to drain
  • Open sauce packet
  • Combine 1/2 onions and sauce packet to a mixing bowl and thoroughly mix
  • Add tuna cubes,gently mix until is well distributed on cubes

Heat 2 to 3 inches of vegetables oil in a large saucepan or medium skillet

until a deep-fry thermometer inserted in the oil registers 350 degrees F.

In a batch 4 or 5 at a time, fry the wonton skin to form a taco shell for 2 minutes

flipping carefully midway through to make sure they brown evenly.

Drain the finished wonton nachoes on a paper towel.

To assemble :

Layer and overlap the mixed poke cubes over the wontons on a platter,

garnish with radish sprouts, red tobiko and remaining diced onions