Canned Tuna Nachos

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With all the flavor of ahi tuna nachos from a fancy restaurant, this canned tuna version comes together in just 10 minutes.

Cook Time10

Total Time10

Course: lunch

Cuisine: Asian

Keyword: high protein, quick

Servings:

Calories: 598kcal

1 package of wonton wrappers
¼ cup to ½ cup light oil like avocado or canola (just enough to fill a skillet about ¼” of an inch
2 tablespoon Cilantro chopped
2 tablespoon Green onions diced
2 tablespoon Guacamole or diced avocado
2 tablespoon edamame
2 tablespoon cucumber diced
2 tablespoon shredded carrots
2 tablespoon Mango diced (about half a mango)
½ can can of tuna can use the whole can depending on how hungry you are
2 tablespoon mayo
1 tablespoon sriracha
½ teaspoon honey
Lime juice for finishing

Slice ¼th of the 1 package of wonton wrappers in half diagonally (into triangles). Prepare a plate lined with paper towels to place the wonton chips on once they are fried. Prepare the veggies and mango by chopping everything and setting it aside until ready to use.
Heat a medium skillet over medium heat with the ¼ cup to ½ cup light oil. Once you think the oil is hot enough, drop a spoonful of water in the oil and see if it sizzles. If it does, then it’s ready to use. If it seems like the oil is burning then it’s too hot.
Carefully drop the wonton triangles into the hot oil and fry for about 2 minutes on one side, flip, then fry another 1 minute or just until golden brown. Transfer to the paper towel-lined plate and repeat frying until you have enough chips. I like to make about 20 chips.
While the chips are cooling, make the sauce by mixing together the 1 tablespoon sriracha, ½ teaspoon honey, and 2 tablespoon mayo. Be sure to taste and adjust to match your desired spice level. I also add a splash of water to my sauce to make it pourable for the top of the nachos, but this is totally optional.
Layer the chips with carrots, cucumber, green onions, edamame, mango, tuna, guacamole, and cilantro. Top with sriracha honey mayo, cilantro, and a squeeze of lime juice. Enjoy!

Substitutions

How to meal prep it

Use diced avocado instead of guacamole.
Mix together the veggies and mango (including the avocado) with a little lime juice and salt.
Portion a ½ cup of rice (microwave works) into air tight containers, then put the veggie and fruit mix in there. You can keep it in a seperate ziplock bag or air tight container if you want to reheat your rice.
Keep the tuna seperate and the sauce seperate. Yes, you will have a lot of jars but it's worth it!
When lunch time rolls around, assemble the rice with 1 can of tuna, the veggie mixture, and sriracha honey mayo.