seared sesame ahi tuna naan nachos with avocado wasabi cream & pickled ginger

The aisles are filling up.

Practically spilling over with vibrant Lisa Frank stickers, jubilee of pens, and perfectly lined notebook paper.

I realize it’s only July 21st.

But homie don’t care.

I might be the only one sans child who gets giddy-slap-happy-wants-to-break-down-wear-a-flavor-flav-clock-around-her-neck-shout-from-the-rooftop-while-organizing-her-trapper-keeper excited that back to school supplies are in the hizzz-ouse. If that visual doesn’t do it justice for you, watch this video. It explains everything.

I walked by the back to school supply section at Target last week and my heart nearly burst from my chest. I might have mouth breathed for a moment (how embarrassing) while ooooooooohhhhh-ing and aaaaaaaahhhhh-ing in my inner monologue about how I need to upgrade every lapiz in my pencil collection.

Forget washboard abs and big ol’ biceps, school supplies are sexier. I swear Mr. B could have proposed with a bouquet of pencils and I would have said, “YES!”

Is it hot in here?

Anyways, rather than spend my time fiddling farting about what to make for dinner, when I would rather be dreaming about the possibility of upgrading my pencils back to Lisa Frank status, I wanted something tasty with 10 steps or less. Enter, these Ahi Tuna Naan Nachos. It sounds a little bonkers like buying Christmas decorations in July (you know who you are!) , but trust me, these nachos are refreshing and bursting with flavor.

The key is in the tuna. Buy fresh, pink tuna steaks and sear them on high heat for about four minutes. The way to tell when they are done, the white lines on the side turn really white. All you do is flip and slice. Plus, the buttery naan with the tender tuna, there are no words. Except, put some pickled ginger on it!

Print Recipe

Seared Sesame Ahi Tuna Naan Nachos with Avocado Wasabi Cream & Pickled Ginger

Yield: Serves 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients:

for the nachos:
4 pieces Whole Wheat Naan, cut into triangles
2 tablespoons olive oil
2 4oz tuna steaks
2 tablespoons black sesame seeds
Pico de gallo
Pickled ginger
salt and pepper to taste

for the avocado wasabi cream:
2 avocados, sliced in half, pits removed
1/2 cup sour cream
1 to 2 tablespoons wasabi paste
salt and pepper to taste

Directions:

Preheat oven to 400 degrees.

for the nachos:
Place Naan on a baking sheet and drizzle tops with olive oil and s&p. Bake for about 5 to 7 minutes until golden brown. Remove from oven and set aside.

In the meantime, preheat a grill to high heat. Sprinkle both sides of the tuna steaks with sesame seeds and salt/pepper. Sear steaks on the grill; should only take about two to three minutes on the first side and maybe two minutes on the next. When the white lines on the side of the fish become bright white, the tuna is done. Remove from heat and slice steaks against the gran.

To serve, place naan on a plate, top with seared tuna slices, pico de gallo, ginger, and avocado wasabi cream. Serve immediately!

for the avocado wasabi cream:
Place all ingredients in small food processor. Pulse until smooth. You may add more or less wasabi depending on desired spice level.

All images and text ©Lauren Grier for The Curious Plate