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Appetizers


Tortilla chips (try to stay away from Tostitos and go for a better quality chip like Que Pasa)

1 pound sashimi-grade ahi tuna, 1/4-inch diced
pea shoots for serving

Mango-Jicama Salsa

2 large mangoes, cubed
1/2 cup 1/4-inch diced jicama
1/2 cup 1/4-inch diced red onion
2 tablespoons minced cilantro
2 tablespoons sweet chilli sauce
2 teaspoons seeded, finely diced jalapeno
1/2 teaspoon fine sea salt


Sweet Soy Sauce

1 cup soy sauce
2 tablespoons sesame oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1/2 teaspoon red chilli flakes
1/4 teaspoon wasabi powder

Wasabi Cream

1 cup heavy cream
2 tablespoons sour cream
2 tablespoons wasabi powder
2 tablespoons rice vinegar
2 tablespoons sugar
1 teaspoon fresh lemon juice
1/4 teaspoon fine sea salt

In a small bowl, gently combine all ingredients of salsa. Allow flavours to marry for at least 20 minutes before serving.




Whisk all ingredients of sweet soy sauce in a small bowl until well combined. Refrigerate for at least 15 minutes or until ready to serve.




Combine all ingredients of wasabi cream in a large bowl. Beat on high until mixture forms stiff peaks, about 5 minutes. This is best if served immediately after making, but refrigerate until needed if necessary.




Assemble nachos on bed of pea shoots for serving, making sure that each nacho gets pieces of mango, tuna and red onion and drizzle each with wasabi cream right before serving.

Hint: for easier drizzling, we put the wasabi cream in a ziplock baggie and made a tiny incision on a corner. Worked like a charm.

Good