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A baking tray full of ahi tuna nachos with jalapeños, radishes, green onions, and sriracha mayo.
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Ahi Tuna Nachos

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!
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Appetizer, Main Course, Snack
Cuisine: American
Keyword: 30-minute meals, ahi tuna, fish, nachos, seafood, tuna
Servings: 4 servings
Calories: 379kcal
Author: Elise Shivamber


  • 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
  • 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.


Read Ultimate Guide to Buying Ahi Tuna for help picking out the best fish!
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.


Calories: 379kcal | Carbohydrates: 9g | Protein: 22g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 625mg | Potassium: 477mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2014IU | Vitamin C: 17mg | Calcium: 89mg | Iron: 2mg