Tuna Poke Wonton Nachos

Ingredients

• 200 g sashimi-grade tuna, diced
• 1 tbsp Marion’s Kitchen Chilli Crisp Oil
• 1/2 tbsp soy sauce
• 1 tbsp lime juice (about half a lime)
• 125 g wonton wrappers
• vegetable oil, for deep frying
• diced avocado, to serve
• finely sliced spring onion and coriander, to serve
• sliced jalapeños, to serve
• black sesame seeds, to serve
• 2 lime wedges, to serve
• Spicy mayo:
• 1/3 cup Kewpie mayonnaise
• 1-2 tbsp Thai sriracha (or your choice of hot sauce)
• 1 tsp chilli powder (optional)
• 1 tbsp lime juice (about half a lime)

Instructions

1. 1

   1. Fry the Wonton ChipsHeat oil in a wok or deep pan (about 1/3 full). Cut the wonton wrappers in half diagonally, then separate them with your fingers before frying. Carefully add to the hot oil and cook until golden and crisp (about 2-3 minutes). Drain on a rack set over a tray.

2. 2

   2. Make the PokeIn a mixing bowl, combine the diced tuna, chilli crisp oil, soy sauce, and lime juice. Toss gently to coat the tuna evenly. Set aside.

3. 3

   3. Mix the Spicy MayoIn a small bowl, whisk together the Kewpie mayonnaise, sriracha, chilli powder (if using), and lime juice until smooth. Adjust spice level to taste.

4. 4

   4. Assemble the NachosPlace the crispy wontons in bowls or on a serving platter. Top with the marinated tuna. Drizzle generously with spicy mayo. Scatter over the diced avocado, sliced spring onion, coriander, and jalapeños. Sprinkle with black sesame seeds.

5. 5

   5. Serve and EnjoyServe immediately with extra lime wedges for squeezing over the top. These are best eaten fresh while the wontons are crispy and the tuna is at its peak freshness!