Sesame crusted ahi tuna nachos topped with avocado, radishes, red onions, scallions, and jalapeños, drizzled with sriracha spicy mayo make the perfect appetizer, snack, or meal. This dish is the perfect mix of flavors and textures. Made with fresh and healthy ingredients and ready in under 30 minutes!
Why this recipe works
This recipe is:
As always, we are using fresh and clean ingredients for this recipe.
These nachos are topped with sesame-crusted seared ahi tuna.
Searing the tuna:
- Reduces the risk of eating the fish raw
- Lessens the pressure to find fish labeled as sushi grade tuna and
- Results in a crispy, delicious bite!
Buying ahi tuna (and really any fish) can be an anxiety-inducing experience if you don’t know what you’re looking for. That’s why I wrote the Ultimate Guide to Buying Ahi Tuna, so you can feel more confident buying fresh fish in the seafood department!
A cleaner substitute for soy sauce. You can substitute for low sodium soy sauce.
I prefer to use homemade baked corn tortilla chips to keep it a healthy recipe. This way you can use less oil and to control the salt. You can also use any kind of chips, or opt for only using thick-sliced radishes as a low-carb option. You can also fry wonton wrappers, but this will use more oil.
Every nachos recipe needs its sauce or cheese, and this one uses sriracha mayo. Substitute for any brand sriracha mayo, plain sriracha, or omit completely! Use a squeeze bottle to get that perfect drizzle. You can also try wasabi mayo if you prefer. You can make your own spicy mayo to control the spice level by combining mayonnaise with sriracha or hot sauce.
- Watermelon radishes
- Diced avocado (or go for 4 ingredient guacamole)
- Thinly sliced scallions/green onion
- Jalapeño slices
- Sliced red onions
See the recipe card below for a full list of ingredients and measurements.
These spicy tuna nachos come together quickly. All you have to do is sear the ahi tuna, then assemble the nachos.
To make the sesame crusted tuna, mix the sesame seeds with onion powder and salt on a large plate. Pat ahi tuna steaks dry with a paper towel. Coat each side of the tuna with coconut aminos.
Next gently press the tuna steaks into the sesame seasoning to make a coating. Repeat on the other side.
There’s no need to season the sides as it makes it easier to monitor the sear.
Place sesame-crusted ahi tuna steaks sesame side down in a well heated pan with oil and gently press with tongs.
Sear for 30 seconds or until you can see about 1-2 centimeters of browning on the sides of the steak.
Flip the tuna steaks over and repeat on the other side. Transfer seared tuna to a cutting board and slice into even small 1 inch cubes.
Next assemble the nachos. Place tortilla chips on the bottom of a baking sheet or large platter.
Sprinkle diced onion, radishes, avocado, jalapeño and seared ahi tuna on top.
Drizzle with sriracha mayo. Sprinkle sliced green onions to finish. Garnish with fresh lime juice. Enjoy immediately!
Serve these ahi tuna loaded nachos as a stand alone meal or snack. You can also serve them as an appetizer. Here are some main course suggestions to pair them with:
- Vegan Cauliflower Tacos Al Pastor
- Gluten Free Fried Fish Tacos
- Kale Quinoa Salad
- Lemon Pepper Pork Chops
Since you will already have tortilla chips, serving these nachos with a side of extra sauce or salsa is a great idea. Try these delicious fresh made dips and sauces:
Low-Carb Option: If you want an even more low-carb option for nachos, you can substitute the tortilla chips for thick-sliced radishes.
Get your pan hot: In order to get that perfectly seared golden brown sesame crust, make sure your pan is fully heated before adding the raw tuna, about 1-2 minutes.
Use the right oil: I recommend using a neutral oil with a high smoke point since the tuna steaks will be seared at a high heat. Avocado oil works great for this.
Storage directions: If you have any leftovers, it’s best to store the components separately so the chips don't get soggy. Store ahi tuna in an airtight container container for 2-3 days in the refrigerator. Store any leftover radishes, onions, scallions, and jalapeños in a separate container in the refrigerator for 2-3 days. Store leftover chips in an airtight container at room temperature for up to 3 days.
Frequently Asked Questions
I created an entire guide to buying ahi tuna so you know exactly what you’re looking for! Read the ultimate guide to buying ahi tuna to learn what to look for and what to know when buying this fish.
Making your own baked tortilla chips is actually really easy and much better than store bought chips! Using baked chips over fried keeps these nachos a lightened up version of the traditional kind. See how to do it in this recipe post: corn tortilla chips.
This recipe is best made fresh, but you can make some of this recipe 1 day ahead of time. Slice and prep the vegetables and store in the refrigerator until ready to use. If you wish to serve the ahi tuna cold, you can sear the ahi tuna 1 day ahead of time and refrigerate. If you want to serve the tuna warm, it is best to make it fresh right before serving.
If you try this recipe, don’t forget to rate the recipe and leave me a comment below so I know what you think! Follow Elise Tries to Cook on Facebook, Instagram, and Pinterest, and Subscribe via email to receive the latest recipes!
Ahi Tuna Nachos￼
- Cast iron skillet or nonstick skillet
- cutting board
- sharp knife
Sesame crusted ahi tuna
- 12 ounces ahi tuna See notes
- 2 tablespoons coconut aminos Sub low sodium soy sauce
- 3 tablespoons white and/or black sesame seeds
- ½ teaspoon onion powder
- ½ teaspoon salt
- 1 tablespoon neutral oil like avocado or vegetable oil
- tortilla chips
- ¼ cup red onion finely diced
- ½ watermelon radishes thinly sliced and cut into quarters or halves
- ½ avocado cut into small cubes
- 2 scallions thinly sliced
- 1 jalapeño thinly sliced
- ⅓ cup sriracha mayo optional
- Limes for garnish
Sear the Ahi Tuna
- Combine the sesame seeds with onion powder and salt on a large plate. Stir to combine and put to the side.
- Pat ahi steaks dry and place in a shallow dish.
- Pour coconut aminos over ahi tuna steaks and flip to soak both sides.
- Place coconut amino-soaked ahi tuna steaks flat on top of sesame seasoning and pat down to get seasoning to stick. Flip to repeat for the other flat top - there’s no need to season the sides as it makes it easier to sear.
- Heat a skillet on high heat and add oil. Once skillet is really hot (1-2 minutes), place sesame-crusted ahi tuna steaks sesame side down and press with tongs.
- Sear for 30 seconds or until you can barely see 1-2 centimeters of browning.
- Flip the tuna steaks and sear for an additional 30 seconds, or until again you see about 1-2 centimeters of browning.
- Remove sesame ahi tuna steaks from the skillet and onto a cutting board.
- Thinly slice ahi tuna steaks into 1 inch wide slices and then cut each slice into even small 1 inch cubes.
Assemble the nachos
- Place tortilla chips on the bottom of a sheet pan or serving tray.
- Sprinkle diced onion, radishes, avocado, jalapeño and seared ahi tuna on top.
- Drizzle sriracha mayo on top.
- Sprinkle sliced green onions to finish. Garnish with fresh limes to squeeze.
- Serve immediately.
Ever since she taught herself how to cook, Elise has been making simple recipes with fresh ingredients. She believes the best recipes highlight the ingredients by using the best of cooking techniques. She’s an avid juicer and has juiced each and every fruit and vegetable there is. She also creates savory recipes inspired by what’s available in California. Many of her authentic Mexican recipes are passed down from her from mother in law and is a huge influence on her cooking.