PORTLAND, Maine — Jordan Rubin is the owner and chef of Mr. Tuna . He joined us in the 207 kitchen to share his recipe for spicy tuna nachos.

SPICY TUNA NACHOS (Yield: 2 large plates)

Ingredients:

1 bag fried tortilla chips

1 bunch cilantro, washed and picked

1/2 red onion, diced

3 oz pickled jalapenos, drained (store-bought is fine)

1lb. sushi-grade tuna, raw and cut into ½ in. cubes

3 tbsp chili crisp

3 tbsp soy sauce

For the crema:

8oz sour cream

Juice and zest of 1 lime

Assembling:

Mix sour cream with zest and juice.

Transfer to a squeeze bottle.

Mix tuna, onions, soy sauce, and chili crisp in a bowl.

Cover a large platter with tortilla chips.

Scatter tuna mixture evenly over chips.

Squeeze crema evenly over chips.

Scatter pickled jalapeños and cilantro on top.

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