These Seared Ahi Nachos are loaded with crispy chips, creamy jack cheese, black beans and yes, ahi tuna that has a Mexican flavored spice rub. They’re super tasty on game night or for a casual dinner at home with family or friends, and make a great appetizer before enchiladas, or on taco night.
The Mexican inspiration comes from a spice rub with cumin, paprika, onion powder and a pinch of cayenne. It’s not too hot, but has all the right flavors to hold up on a pile of nachos. Searing Ahi tuna is a cinch with a quick moment in a hot pan on both sides, just to seal up that tremendous tender taste. If you don’t like rare tuna, you can cook it longer, but why not enjoy it for its pure seafood flavors?
Good quality tortilla chips are key in the this recipe, so either find some freshly made varieties at the grocers, or make your own. The Sriracha mayo really brings it together at the end and I like to serve a little more on the side for extra dipping.
10 ounces Ahi tuna
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika
1/4 teaspoon onion powder
pinch of cayenne
1 large bag of tortilla chips
6 ounces freshly grated jack cheese
1 cup drained and rinsed black beans (I used the spicy variety with jalapenos)
1/3 cup red onion, diced
1 large avocado, sliced
1/3 cup cilantro leaves, roughly chopped
1/2 cup good mayonnaise
2 tablespoons Sriracha
juice of 1/2 lime
- Preheat oven to 400 degrees.
- Remove Ahi from any packaging and pat dry with a paper towel. In a small bowl, combine salt, cumin, black pepper, paprika, onion powder and cayenne. Sprinkle on both sides of tuna.
- In a non-stick skillet over medium-high heat, add 1 teaspoon oil. After 3 minutes, add tuna to pan and sear for 2-3 minutes, depending upon thickness of Ahi. Flip and repeat, remove and let rest on board.
- On a sheet pan, add tortilla chips and sprinkle with cheese. Top with black beans and red onion. Place in oven to melt cheese for 8-10 minutes.
- Mix all Sriracha Mayo ingredients together in a bowl, set aside. Slice tuna across the grain while nachos are baking.
- Place tuna on top of warm chips and scatter avocado over chips. Squeeze lime over top and drizzle with some of the Sriracha Mayo.
- Sprinkle with cilantro before serving. Enjoy!