Stir together vinegar and 1 Tbsp. honey in a small bowl. Add carrot, radishes and jalapeño; toss to coat. Let stand for 15 minutes, stirring occasionally. Strain off liquid and refrigerate until ready to serve.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
These poke-bowl-inspired nachos are as delicious as they are colorful. Each refreshing bite is packed with quick-pickled veggies, sesame-crusted ahi tuna, edamame and a light, zingy miso ginger drizzle.
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. Hy-Vee white distilled vinegar | ||
| 2 ½ tbsp. Hy-Vee honey, divided | ||
| 1 c. prepackaged shredded carrot | ||
| 3 radishes, thinly sliced | ||
| 1 jalapeño, thinly sliced* | ||
| 2 (8-oz.) Fish Market skinless yellowfin ahi tuna steaks, 1 in. thick | ||
| 2 tsp. Hy-Vee canola oil, divided | ||
| ¼ c. white and/or black sesame seeds | ||
| ¾ c. Hy-Vee plain whole milk Greek yogurt | ||
| 1 tbsp. white miso paste | ||
| 1 tbsp. refrigerated ginger paste | ||
| 2 (8-oz.) pkgs. Hy-Vee Kitchen Asian plain wonton chips | ||
| ½ c. frozen shelled edamame, cooked | ||
| ¼ c. Hy-Vee wasabi peas | ||
| ¼ c. sliced green onions |
Things To Grab
- 2 small bowls
- Paper towels
- 12-in. cast-iron skillet
Directions
Pat tuna dry with paper towels; rub each steak with 1 tsp. canola oil. Place sesame seeds on a plate; coat tuna with seeds.
Heat remaining 1 tsp. oil in a 12-in. cast iron skillet over medium heat. Add tuna steaks. Cook for 14 to 16 minutes or until tuna reaches 145 degrees and is still pink inside; turning halfway through and reducing heat to medium-low, if necessary. Let rest for 5 minutes. Cut into 1/2-in. pieces.
Meanwhile, whisk together yogurt, remaining 1-1/2 Tbsp. honey, and miso and ginger pastes in a small bowl; set aside.
To assemble, spread wonton chips on a 16-in.-round serving platter. Drizzle with half of yogurt mixture. Layer tuna, pickled vegetable mixture and edamame on top. Drizzle with remaining yogurt sauce.
Sprinkle with wasabi peas and green onions.
Hyvee Culinary Expert Tip
Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Nutrition facts
Servings
300 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 30mg
- Sodium: 470mg
- Total Carbohydrates: 35g
- Protein: 21g
Daily Values
0%
Iron 6%
0%
Calcium 8%
0%
Vitamin D 6%
0%
Potassium 10%