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Recipe by @_joytothefood_
These canned tuna nachos are packed with tons of flavor and protein! Inspired by ahi nachos, they have sweet mango paired with crisp green onions (as well as other tasty veggies) and a sweet and spicy sriracha honey mayo! And best of all - it utilizes Wild Planet 3oz cans of Skipjack Wild Tuna with Jalapeño and Cumin. This tuna is filled with yummy flavor and it's the perfect size for a lunch for one or meal prepping.
Recipe by @_joytothefood_
These canned tuna nachos are packed with tons of flavor and protein! Inspired by ahi nachos, they have sweet mango paired with crisp green onions (as well as other tasty veggies) and a sweet and spicy sriracha honey mayo! And best of all - it utilizes Wild Planet 3oz cans of Skipjack Wild Tuna with Jalapeño and Cumin. This tuna is filled with yummy flavor and it's the perfect size for a lunch for one or meal prepping.
1 package of Wonton Wrappers
¼ cup to ½ cup Light Oil, like avocado or canola (just enough to fill a skillet about ¼” of an inch)
2 Tbsp Cilantro, chopped
2 Tbsp Green Onions, diced
2 Tbsp Guacamole or diced Avocado
2 Tbsp Edamame
2 Tbsp Cucumber, diced
2 Tbsp Mango, diced (about half a mango)
1 (3oz) can of Skipjack Wild Tuna with Jalapeño and Cumin
2 Tbsp Mayo
1 Tbsp Sriracha
½ tsp Honey
Lime juice for finishing
Slice 1/4th of the wonton wrappers in half diagonally (into triangles). Prepare a plate lined with paper towels to place the wonton chips on once they are fried. Prepare the veggies and mango by chopping everything and setting it aside until ready to use.
Heat a skillet over medium heat with the oil. Once you think the oil is hot enough, drop a small spoonful of water in the oil and see if it sizzles. If it does, then it’s ready to use. If it seems like the oil is burning then it’s too hot.
Carefully drop the wonton triangles into the hot oil and fry for about 2 minutes on one side, flip, then fry another 1 minute or just until golden brown. Transfer to the paper towel-lined plate and repeat frying until you have enough chips. I like to make about 20 chips.
While the chips are cooling, make the sauce by mixing together the sriracha, honey, and mango. Be sure to taste and adjust to match your desired spice level. I also add a splash of water to my sauce to make it pourable for the top of the nachos, but this is totally optional.
Layer the chips with cucumber, green onions, edamame, mango, tuna, guacamole, and cilantro. Top with sriracha honey mayo, cilantro, and a squeeze of lime juice. Enjoy!
