Poke nachos

Ingredients

Sriracha aïoli
1 cup mayonnaise
2 tbsp. Sriracha hot sauce
1 lime, juiced

Poke nachos
12 to 14 crispy wonton triangles
1 lb. sushi-grade tuna, cut into 3/4-inch pieces
1/2 cup thinly sliced yellow onion
1/2 cup thinly sliced scallions (green parts only)
2 tbsp. soy sauce, plus more to taste
1 tsp. toasted sesame oil
1/2 tsp. sambal oelek (chilli paste)
1 avocado, diced
1 serrano pepper, diced
2 tbsp. wakame salad (traditional seaweed salad found in some specialty grocery stores; omit if not available)
Microgreens, for garnish
1 tsp. toasted sesame seeds, for garnish

Directions

For aïoli: In a bowl, stir mayonnaise and Sriracha sauce together until the color is consistent. Add lime juice and stir. Refrigerate until ready to use. If there are leftovers, use on burgers and sandwiches for an extra kick.

For poke nachos: Cut wonton in half triangles and fry in vegetable oil at approximately 325 degrees until golden brown. Place on paper napkins to soak up excess oil.

In a medium bowl, gently fold together tuna, onion, scallions, soy sauce, sesame oil and chili paste until well distributed. Spread wonton chips on plate and place tuna over. Add avocado, serrano pepper and wakame salad. Drizzle with Siracha aïoli and garnish with microgreens and toasted sesame seeds.

Serves 2