High Protein Gameday Nachos with Fried Potato Skins, Spicy Mayo & Wild Albacore Tuna

1. Add the thinly sliced potatoes to a large bowl filled with COLD water. Add a cup of ice and stir just to incorporate. Let sit for 20-30 minutes. Drain well and pat dry with a kitchen cloth.
2. Place a large saucepan or skillet over medium high heat. Add 4-5” deep of frying oil. Bring to 375F, or until glistening.
3. Working in batches, fry the potatoes until deeply golden, about 2-3 minutes. Use a slotted spoon to transfer to a paper towel lined baking pan or plate. Season lightly with salt while still hot. Repeat with remaining potatoes.
4. In a small bowl, combine the drained tuna, 1 tbsp. soy sauce, grated ginger, and grated garlic. Use a fork to mix well, gently breaking up the tuna so it still has some larger chunks. Season with salt and black pepper to taste. Set aside.
5. In a separate bowl, combine the mayo, remaining soy sauce, and hot sauce. Whisk until smooth.
6. Assemble the nachos by layering the fried potato chips with the seasoned tuna, chopped avocado, pickled onions, a generous drizzle of the spicy mayo, then garnishing with fresh cilantro and sesame seeds. Best enjoyed warm!