Loaded Tuna Nachos W/ Key Lime Wasabi Aioli



Prep Time


Cook Time


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1 lb sushi grade tuna, cubed

1/3 c low sodium soy sauce

1 tbs sesame oil

1/3 c green onions, sliced thinly

1 tbs sesame seeds

1 tbs rice vinegar

1 avocado, chopped

3/4c red onion, diced

3/4 c vine ripe tomato, diced

1/3 c cilantro, chopped finely

1 tbs key lime juice

Salt and pepper to taste

1/3 c quest fresco

1 large bag tortilla chips

Key Lime Wasabi Aioli

3/4 c lite mayo

1-2 tbs wasabi (or to taste for spice level)

2 tbs key lime juice

1 tbs minced garlic

1 tbs ginger, grated

1 tbs honey


  1. In a large bowl combine the tuna, soy sauce, sesame oil, green onion, sesame seeds, and rice vinegar. Mix until the tuna is well coated with the sesame soy sauce mixture. Cover and place in the refrigerator for 20 minutes while you prep the rest of the dish.
  2. To make the key lime wasabi aïoli, combine the light mayo, wasabi, key lime juice, garlic, ginger, and honey. Season it salt and pepper to taste. Stir until well combined. Set aside.
  3. Now we make the pico de gallo. In a bowl, combine the tomato, red onion, key lime juice, cilantro, and salt and pepper to taste. Stir to combine, set aside.
  4. Now time to assemble the nachos. Toss the tortilla chips on a serving platter. Next top with the pico de Gallo mixture and avocado. Now top on the tuna mixture. Sprinkle on the queso fresco. Garnish with extra green onion and cilantro. Drizzle over the wasabi aioli to finish it off. Serve at your Cinco de Mayo party and enjoy!