These Asian tuna nachos are light and tasty, and even the non-seafood lovers enjoy them. With one bite, you can experience four contrasting notes: the crunch of the chip against the soft tuna, and the salt on the wonton and tuna against the sweetness of the balsamic reduction. The wasabi aioli provides a little heat to top off this appetizer. This dish could also be served as a light entrée on a hot summer evening. Try pairing it with a chilled white wine.
- Make sure your oil is hot before you sear or fry. If you don’t have an oil thermometer, try a test fry. Throw a triangle into the oil. If it doesn’t immediately bubble, the oil isn’t hot enough.
- Be extremely careful not to overcook your tuna. The tuna should be rare on the inside. Cooking the tuna for 30 seconds on each side is the perfect doneness.