amazing recipe that tastes like what we had in Hawaii.
Pour the oil in a large stock pot and heat over medium to 350 degrees F. Cut the wonton wrappers in half to make triangles. Once the oil is hot, gently drop 4-6 at a time into the oil and dunk. Fry them for 1-2 minutes until golden, then remove with tongs and place on a paper towel lined platter or bowl. Sprinkle with salt and repeat with the remaining wrappers. *If the wontons turn dark immediately, the oil is too hot. Lower the heat and wait a few minutes, then start again.
To make Pico de Gallo:
In a medium bowl, combine tomato, onion, jalapeno pepper (to taste,) cilantro and green onion. Season with garlic powder, salt and pepper. Stir until evenly distributed. Refrigerate for 30 minutes.
Meanwhile, peel and dice the mango. Mix the diced mango into the pico de gallo for a fresh quick salsa. Add a little sriracha or hot sauce if desired. Then whisk the mayo, honey and wasabi together. Salt to taste. Peel and slice the avocado.
Once the other components are ready, heat a skillet to high heat. Cut the ahi steak in half lengthwise to create two thin steaks. Season both with salt and pepper, then pour the sesame seeds out on the plate and press both sides of each steak into the sesame seeds. Once the skillet is hot, sear the ahi steaks for approximately 1 minute per side, for the exterior is crusty, but the inside is still raw. Cut the ahi steaks into small cubes.
To serve: Pile the wonton chips on a large plate or platter. Top with the shredded cabbage. Then sprinkle on the mango pico de gallo, followed by the ahi tuna cubes and avocado slices. Scoop the wasabi mayo into a squirt bottle and squirt over the ahi wonton nachos.
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Serving Size: 1 Serving (1070g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1359 | ||
Calories from Fat: 949 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 105.4g | 141 % | |
Saturated Fat 15.5g | 77 % | |
Monounsaturated Fat 33.4g | ||
Polyunsanturated Fat 19.5g | ||
Cholesterol 42mg | 13 % | |
Sodium 1861.3mg | 64 % | |
Potassium 1921.2mg | 51 % | |
Total Carbohydrate 101.5g | 30 % | |
Dietary Fiber 28.4g | 113 % | |
Sugars, other 73.1g | ||
Protein 20.5g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1359
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