ingredients        Serves 4

1lb sushi-grade tuna loin
1 Tbsp vegetable oil
1-2 large bags of your favorite tortilla chips
8 oz grated white cheddar or Monterey Jack cheese
5 scallions, thinly sliced
1 large avocado, diced
1 large tomato, diced
1 cup sour cream
½ cup fresh cilantro leaves
Sliced pickled jalapenos (optional)
Lime wedges for serving


Heat oven to 350°F. Line a large rimmed sheet pan with parchment paper.

Heat a large skillet over medium heat and add the oil. Once the oil is shimmering, sear the tuna loin on all sides until just seared, 1-2 minutes per side. Set onto a cutting board and cut into ½-inch cubes. Don’t worry if it’s a bit flaky. You will have a combination of raw and seared pieces. Place the tuna in a large bowl and add about 3 Tbsp of HURRICANE SRIRACHA SAUCE. Stir well to incorporate.

Layer the tortilla chips with the grated cheese on the prepared sheet pan. Place the pan in the oven until the cheese is melted, 3-5 minutes.

Top the tortillas with the tuna, scallions, avocado and tomato.

Combine the sour cream with 1 Tbsp of HURRICANE SRIRACHA SAUCE and drizzle over top the nachos. Sprinkle with cilantro and jalapenos if using. Serve with lime wedges.

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