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Poke Guacamole with Crispy Cheese Chips
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Nutrition Facts
Serving Size 151 g
(Approx. 6 Servings)
Amount Per Serving
Calories 270 Calories From Fat 140
% Daily Value*
Total Fat 16 g 25%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 860 mg 36%
Total Carbohydrate 9 g 3%
Dietary Fiber 3 g 12%
Sugars 1 g
Protein 23 g
Vitamin A 10% • Iron 6%
Vitamin C 20% • Calcium 30%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Poke Guacamole with Crispy Cheese Chips
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Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

6 Oz Parmesan Folios
12 Oz frozen ahi tuna steaks, cut into small cubes
1/2 cup(s) green onions, thinly sliced
1 clove of garlic, minced or zested
1 Tbsp toasted sesame seeds, plus more as needed
1/4 cup(s) fresh lime juice
1 Tbsp La Tourangelle Toasted Sesame Oil
2 Tbsp soy sauce or tamari, plus more to taste as needed
1 cup(s) spicy guacamole, plus more as desired
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Instructions

1
Preheat oven to 400°F.
2
Cut folios into tortilla chip shaped bites. Spread out onto a sheet pan lined with parchment paper.
3
Bake 6 to 10 minutes or until cheese is bubbly and starts to brown slightly. Remove and allow to cool and harden. Meanwhile, make poke.
4
In a bowl, add tuna, onions, garlic, sesame seeds, lime juice, sesame oil, and soy sauce. Toss to coat, fold in guacamole. Season to taste as needed.
5
Serve with crispy cheese chips and any other chips desired.
6
Chef's Note: I prefer to cut tuna while still frozen, as it is easier to dice into perfect cubes. Tuna will thaw in 6 to 7 minutes when tossed with other ingredients, and stay colder.
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