Fried wontons stand in for nachos in this crazy delicious dish! These crispy golden delights are topped with tasty soy sauce-marinated tuna, sesame oil cabbage & spring onion, and a Kewpie mayo drizzle. This is nacho average pile of nachos!
Tuna & Wonton “Nachos”
Tuna & Wonton “Nachos”
with Kewpie mayo, pickled ginger & sesame seeds
Hands on Time: 20 - 35 minutes
Overall Time: 25 - 45 minutes
Ingredients:
- Cabbage
- Fresh Chilli
- Fresh Chillies
- Kewpie Mayo
- Line-caught Tuna Fillet
- Low-Sodium Soy Sauce
- Pickled Ginger
- Sesame Oil
- Spring Onion
- Spring Onions
- White Sesame Seeds
- Wonton Wrappers
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Sugar/Sweetener/Honey
IT’S TUNA TIME
In a bowl, combine the soy sauce, ½ the sesame oil, ½ the sliced chilli (to taste), seasoning, and a sweetener of choice (to taste). Mix until fully combined. Add the tuna chunks and toss until fully coated. Place a pan over a medium-high heat with a drizzle of oil. When hot, remove the tuna from the marinade and fry for 30-60 seconds until seared, shifting occasionally. Remove from the pan on completion.
Cabbage & KEWPIE
In a bowl, combine the spring onion whites, the sliced Cabbage, the remaining sesame oil, and a sweetener of choice (to taste). Set aside. In a separate bowl, loosen the mayo with water in 5ml increments until drizzling consistency.
GOLDEN WONTONS
Return the pan to a high heat, wiped down if necessary, with enough oil to cover the base. When hot, add the wonton triangles and fry for 30-60 seconds per side until crispy and golden. On completion, drain on paper towel and lightly season.
YOU GOT ME WONTON MORE!
Make a bed of the wonton nachos. Top with the sesame oil Cabbage, the seared tuna, and the chopped pickled ginger. Drizzle over the loosened mayo. Garnish with the remaining chilli (to taste), the spring onion greens, and the sesame seeds. Get munching, Chef!
Low Sodium Soy Sauce - 30ml
Sesame Oil - 20ml
Fresh Chilli - 1
Line-caught Tuna Fillet - 150g
Spring Onion - 1
Cabbage - 100g
Kewpie Mayo - 30ml
Wonton Wrappers - 5
Pickled Ginger - 15g
White Sesame Seeds - 5ml
IT’S TUNA TIME
In a bowl, combine the soy sauce, ½ the sesame oil, ½ the sliced chilli (to taste), seasoning, and a sweetener of choice (to taste). Mix until fully combined. Add the tuna chunks and toss until fully coated. Place a pan over a medium-high heat with a drizzle of oil. When hot, remove the tuna from the marinade and fry for 30-60 seconds until seared, shifting occasionally. Remove from the pan on completion.
Cabbage & KEWPIE
In a bowl, combine the spring onion whites, the sliced Cabbage, the remaining sesame oil, and a sweetener of choice (to taste). Set aside. In a separate bowl, loosen the mayo with water in 5ml increments until drizzling consistency.
GOLDEN WONTONS
Return the pan to a high heat, wiped down if necessary, with enough oil to cover the base. When hot, add the wonton triangles and fry for 30-60 seconds per side until crispy and golden. On completion, drain on paper towel and lightly season.
YOU GOT ME WONTON MORE!
Make a bed of the wonton nachos. Top with the sesame oil Cabbage, the seared tuna, and the chopped pickled ginger. Drizzle over the loosened mayo. Garnish with the remaining chilli (to taste), the spring onion greens, and the sesame seeds. Get munching, Chef!
Low Sodium Soy Sauce - 60ml
Sesame Oil - 40ml
Fresh Chilli - 1
Line-caught Tuna Fillet - 300g
Spring Onion - 1
Cabbage - 200g
Kewpie Mayo - 60ml
Wonton Wrappers - 10
Pickled Ginger - 30g
White Sesame Seeds - 10ml
IT’S TUNA TIME
In a bowl, combine the soy sauce, ½ the sesame oil, ½ the sliced chilli (to taste), seasoning, and a sweetener of choice (to taste). Mix until fully combined. Add the tuna chunks and toss until fully coated. Place a pan over a medium-high heat with a drizzle of oil. When hot, remove the tuna from the marinade and fry for 30-60 seconds until seared, shifting occasionally. Remove from the pan on completion.
Cabbage & KEWPIE
In a bowl, combine the spring onion whites, the sliced Cabbage, the remaining sesame oil, and a sweetener of choice (to taste). Set aside. In a separate bowl, loosen the mayo with water in 5ml increments until drizzling consistency.
GOLDEN WONTONS
Return the pan to a high heat, wiped down if necessary, with enough oil to cover the base. When hot, add the wonton triangles and fry for 30-60 seconds per side until crispy and golden. You may need to do this step in batches. On completion, drain on paper towel and lightly season.
YOU GOT ME WONTON MORE!
Make a bed of the wonton nachos. Top with the sesame oil Cabbage, the seared tuna, and the chopped pickled ginger. Drizzle over the loosened mayo. Garnish with the remaining chilli (to taste), the spring onion greens, and the sesame seeds. Get munching, Chef!
Low Sodium Soy Sauce - 90ml
Sesame Oil - 60ml
Fresh Chillies - 2
Line-caught Tuna Fillet - 450g
Spring Onions - 2
Cabbage - 300g
Kewpie Mayo - 85ml
Wonton Wrappers - 15
Pickled Ginger - 45g
White Sesame Seeds - 15ml
IT’S TUNA TIME
In a bowl, combine the soy sauce, ½ the sesame oil, ½ the sliced chilli (to taste), seasoning, and a sweetener of choice (to taste). Mix until fully combined. Add the tuna chunks and toss until fully coated. Place a pan over a medium-high heat with a drizzle of oil. When hot, remove the tuna from the marinade and fry for 30-60 seconds until seared, shifting occasionally. Remove from the pan on completion.
Cabbage & KEWPIE
In a bowl, combine the spring onion whites, the sliced Cabbage, the remaining sesame oil, and a sweetener of choice (to taste). Set aside. In a separate bowl, loosen the mayo with water in 5ml increments until drizzling consistency.
GOLDEN WONTONS
Return the pan to a high heat, wiped down if necessary, with enough oil to cover the base. When hot, add the wonton triangles and fry for 30-60 seconds per side until crispy and golden. You may need to do this step in batches. On completion, drain on paper towel and lightly season.
YOU GOT ME WONTON MORE!
Make a bed of the wonton nachos. Top with the sesame oil Cabbage, the seared tuna, and the chopped pickled ginger. Drizzle over the loosened mayo. Garnish with the remaining chilli (to taste), the spring onion greens, and the sesame seeds. Get munching, Chef!
Low Sodium Soy Sauce - 125ml
Sesame Oil - 80ml
Fresh Chillies - 2
Line-caught Tuna Fillet - 600g
Spring Onions - 2
Cabbage - 400g
Kewpie Mayo - 125ml
Wonton Wrappers - 20
Pickled Ginger - 60g
White Sesame Seeds - 20ml
Frequently Asked Questions
What is the preparation time for Tuna & Wonton “Nachos”?
The preparation time for Tuna & Wonton “Nachos” with Kewpie mayo, pickled ginger & sesame seeds is between 20 and 35 minutes.
What is the total time required to make Tuna & Wonton “Nachos” with Kewpie mayo, pickled ginger & sesame seeds?
The total time required to make Tuna & Wonton “Nachos” with Kewpie mayo, pickled ginger & sesame seeds is between 25 and 45 minutes.
How many servings does Tuna & Wonton “Nachos” provide?
4 servings
What are the main ingredients in Tuna & Wonton “Nachos”?
Cabbage, Fresh Chilli, Fresh Chillies, Kewpie Mayo, Line-caught Tuna Fillet, Low-Sodium Soy Sauce, Pickled Ginger, Sesame Oil, Spring Onion, Spring Onions, White Sesame Seeds, Wonton Wrappers
What is the nutritional information of Tuna & Wonton “Nachos”?
Calories: 726, Carbs: 26 grams, Fat: grams, Protein: 44.4 grams, Sugar: 4.5 grams, Salt: 1514 grams
How do I prepare Tuna & Wonton “Nachos”?
IT’S TUNA TIME: In a bowl, combine the soy sauce, ½ the sesame oil, ½ the sliced chilli (to taste), seasoning, and a sweetener of choice (to taste). Mix until fully combined. Add the tuna chunks and toss until fully coated. Place a pan over a medium-high heat with a drizzle of oil. When hot, remove the tuna from the marinade and fry for 30-60 seconds until seared, shifting occasionally. Remove from the pan on completion. CABBAGE & KEWPIE: In a bowl, combine the spring onion whites, the sliced cabbage, the remaining sesame oil, and a sweetener of choice (to taste). Set aside. In a separate bowl, loosen the mayo with water in 5ml increments until drizzling consistency. GOLDEN WONTONS: Return the pan to a high heat, wiped down if necessary, with enough oil to cover the base. When hot, add the wonton triangles and fry for 30-60 seconds per side until crispy and golden. On completion, drain on paper towel and lightly season. YOU GOT ME WONTON MORE!: Make a bed of the wonton nachos. Top with the sesame oil cabbage, the seared tuna, and the chopped pickled ginger. Drizzle over the loosened mayo. Garnish with the remaining chilli (to taste), the spring onion greens, and the sesame seeds. Get munching, Chef!
What should be prepared from my kitchen to make Tuna & Wonton “Nachos”?
Cabbage, Fresh Chilli, Fresh Chillies, Kewpie Mayo, Line-caught Tuna Fillet, Low-Sodium Soy Sauce, Pickled Ginger, Sesame Oil, Spring Onion, Spring Onions, White Sesame Seeds, Wonton Wrappers
How many calories does Tuna & Wonton “Nachos” have?
726 calories
How much fat content does Tuna & Wonton “Nachos” have?
grams
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