Super Bowl Sunday is exactly one week away, meaning I have only seven days to craft up some funky builicious game day recipes. I started my football showdown countdown with a nachos recipe, since it’s rare and almost offensive not to watch a sporting event at home without gorging on some nachos. Try adding some spicy homemade sashimi over some crunchy tortilla chips for an Asian twist. I know what you’re thinking; homemade sashimi? While there are always some risks associated with eating raw foods, as long you’re working with some fresh tuna steaks, being mindful not to cross contaminate your utensils, and lightly curing your fish, you’ll have no problem whipping up this seemingly fancy appetizer. Top off this dish with some Sriracha mayo and get your party started before kickoff.

Spicy Tuna Sashimi Nachos (Serves 4)
• 1 lb fresh ahi tuna steak
• 1/2 cup soy sauce
• 1/4 cup green onions, sliced
• 2 tbsp ginger, minced
• 2 tsp sesame seeds
• 2 tsp sesame oil
• 1 tsp red pepper flakes
• 1 lime
• 1 avocado, diced
• tortilla chips
For Sriracha mayo:
• 3 tbsp mayonnaise
• 1 tbsp Sriracha sauce
• 1 tsp lime juice

1. In a frying pan, toast sesame seeds on medium heat for 3-5 minutes until mostly golden.

2. Mix together toasted sesame seeds, soy sauce, sesame oil, green onions, ginger, red pepper flakes, and the juice of one lime (about 1 tbsp).

3. Slice tuna steak into strips lengthwise and chop into 1/4 inch cubes.

4. Evenly coat tuna cubes in soy sauce mixture. Chill for 1 hour.

5. Remove tuna from refrigerator and add in avocado cubes. The tuna will have a slightly brownish tint from the soy sauce, but don’t worry it is still fresh!

6. For Sriracha mayo, mix together mayonnaise, Sriracha, and lime juice until smooth.

7. Use a slotted spoon to ladle tuna sashimi over tortilla chips and garnish with spicy mayo.