Yard House Poke Nachos Recipe
Yard House, known for its vast selection of craft beers and an extensive menu featuring globally-inspired dishes, is the ultimate destination for food and drink lovers.
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Servings: 3
Calories: 419kcal
Equipment
- mixing bowl
- baking sheet
Ingredients
- 1/8 cup sliced green onions – Fresh green onions contributing a mild, oniony freshness.
- 2 tablespoons soy sauce – Umami-rich soy sauce infusing the dish with its signature depth of flavor.
- 1/2 cup guacamole – Creamy guacamole offering a velvety and rich contrast to the tuna’s textures.
- 1/8 teaspoon red pepper flakes – A pinch of fiery red pepper flakes imparting a subtle spicy heat.
- 1/2 tablespoon honey – A touch of golden honey for a hint of natural sweetness balancing the flavors.
- 1/2 pound ahi tuna cut into small pieces – Fresh and succulent ahi tuna, diced to perfection for a delightful, melt-in-your-mouth experience.
- 1/8 cup chopped cilantro – Chopped cilantro introduces a burst of herbal, citrusy notes to enhance the dish.
- 1/2 tablespoon lime juice – Zesty lime juice providing a refreshing and citrusy kick.
- 1/2 bag of tortilla chips – Crispy tortilla chips perfect for scooping up the delectable tuna mixture.
- 1/4 cup sliced jalapeños – Sliced jalapeños adding a spicy and vibrant kick to every bite.
- 1/2 tablespoon rice vinegar – Rice vinegar lends a delicate tanginess to the dish.
- 1/2 tablespoon sesame oil – Toasted sesame oil adding a nutty and aromatic dimension.
Instructions
- Before we begin assembling our delightful Yard House Poke Nachos, let’s prepare the star ingredient – ahi tuna. In a medium mixing bowl, combine the finely chopped green onions with a generous splash of soy sauce. Next, add a touch of golden honey and sprinkle in some fiery red pepper flakes for an added kick. To balance out the flavors, we’ll pour in a dash of tangy rice vinegar and a drizzle of toasted sesame oil. Finally, add in the diced ahi tuna, tossing gently until each piece is evenly coated with the irresistible marinade. Cover the bowl and place it in the fridge for at least 15 minutes to allow the flavors to develop.
- While the tuna marinates, preheat your oven to 350°F (175°C). On a large baking sheet, spread out an even layer of crispy tortilla chips. Once the tuna is ready, take it out of the fridge and spoon it over the tortilla chips evenly. Next, sprinkle on some chopped cilantro for a burst of herbal freshness, and add a few slices of fiery jalapeños for a spicy kick. Bake in the oven for 5-7 minutes until the chips are heated through and turn slightly golden.
- As our Yard House Poke Nachos come out of the oven, it’s time to add on the final toppings. Drizzle on some creamy guacamole and a squeeze of zesty lime juice for the perfect balance of texture and flavor. Serve immediately while still warm.
Notes
- For a touch of sweetness, you can also add a pinch of brown sugar to the marinade.
- To make it spicier, increase the amount of red pepper flakes or add in some hot sauce.
- Use high-quality, fresh ingredients such as sushi-grade ahi tuna and ripe avocados for the best flavors.
- Marinate the tuna for at least 15 minutes to allow the flavors to develop and infuse into the fish.
- Keep an eye on the nachos while in the oven, as they can quickly go from crispy to burnt.
- Don’t be afraid to adjust the amount of spice by adding more or less jalapeños and red pepper flakes according to your taste.
- Serve immediately after adding the final toppings for the best experience.
