tuna and wakame nachos

  • 2 tablespoons black chia seeds
  • 2 tablespoons sesame seeds
  • 400g sashimi-grade tuna
  • 2 teaspoons light-flavoured extra virgin olive oil
  • 300g white cabbage, shredded
  • 300g seaweed corn chips
  • 1 avocado, roughly chopped
  • 1 teaspoon wakame flakes+
  • micro (baby) shiso leaves (optional), to serve 
  • lemon wedges, to serve
  • tofu mayonnaise
  • 300g silken tofu
  • 2 tablespoons pickled ginger, plus extra to serve
  • 2 teaspoons wasabi
  • sea salt flakes 
  1. To make the tofu mayo, place the tofu, ginger, wasabi and salt in a small food processor and process until smooth. Set aside.
  2. Place the chia, sesame and salt on a plate. Press the tuna into the mixture to coat on all sides.
  3. Heat the oil in a large frying pan over high heat and cook the tuna for 1 minute each side or until lightly seared. Remove and slice.
  4. Place the cabbage and 1⁄3 cup of the tofu mayonnaise in a medium bowl and toss to combine.
  5. Place the corn chips on a plate and top with the cabbage, tuna, avocado, wakame and shiso, if using. Serve with the remaining tofu mayonnaise and lemon wedges. Serves 4

+ Wakame flakes are available from health food stores and Asian grocers.

Photography: William Meppem

RATE THIS RECIPE:
Reader ratings (5.00) 54321

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox