Yellow Fin Tuna Nachos with Mango Salsa & Soy Citrus Glaze

– recipe courtesy of Eighteen…at Glen Abbey

Yellow Fin Tuna Nachos with Mango Salsa & Soy Citrus Glaze

Mango Salsa
1 mango, ripe but firm
1/2 red onion, diced fine
1-2 red chili pepper, diced fine)
2 tbsp (30mL) rice wine vinegar
cilantro to taste

Peel the mango and cut to a small dice. Mix all ingredients together and adjust to taste.

Soy Citrus Glaze
1/4 cup (60mL) soy sauce
3 oz (80g) sugar
3/4 cup (180mL) lemon juice
1/4 cup (60mL) water

Boil the lemon juice, sugar and water and reduce to a syrupy consistency. Add soy sauce and allow to cool.

Tuna Nachos
5 oz (140g) Yellow Fin (Ahi) Tuna, fresh (or other sushi grade tuna)
10 wonton wrappers, small
kosher salt to taste
4 cups (1L) vegetable oil

Season tuna with salt and ground pepper. Sear tuna on all sides in a very hot non-stick pan. Allow tuna to cool and cut into a small dice, reserve in fridge. Cut the wonton wrappers into triangles. Heat vegetable oil to 360°F (very careful if using gas range, potential fire hazard). Use home deep fryer if available. Fry the wontons in fat until light golden brown, remove and place on layers of paper towels. Season with kosher salt.

For assembly; arrange wontons on serving plate, drizzle with soy citrus glaze, top with diced tuna and mango salsa. Garnish with sprigs of fresh cilantro and serve.