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24 Sep 2017


By Gracie Carroll

Chef Matt Pettit’s Tuna Poke Baked Wonton Nachos Recipe

By Blair Stutz

Avo Alley Becel Avocado Oil Chef Matt Pettit Toronto

Fresh off the train from a whirlwind 24-hour trip to Montreal with Audible Canada, #TeamGC (aka Blair and I) rushed off to the unexpected dinner location of Toronto’s infamous Graffiti Alley for Becel with Avocado Oil’s #AvoAlley pop-up dinner event.

After a long travel day, I was especially thrilled to find that my talented friend Chef Matt Dean Pettit’s was taking charge of the food for this exclusive event, and we both fell HARD for his Lime & Ginger Albacore Tuna Poke Nachos made with baked wontons (to create nachos) that he brushed with Becel with Avocado Oil instead of frying. #Brilliant, right?

As hardcore foodies, it’s super important to make healthy food choices whenever possible, so when we heard about the new Becel with Avocado Oil we were keen to try it out. Combining the goodness of avocado oil with the great taste of Becel margarine, this new product makes it easier to incorporate avocado oil into meals and recipes.

Keep reading for Chef Matt’s Lime & Ginger Albacore Tuna Poke Nachos recipe!

Avo Alley Becel Avocado Oil Chef Matt Pettit Toronto


(Recipe developed by Chef Matt Dean Pettit)

Preparation Time: 15 mins

Recipe Serves: 6


1 package fresh won ton wrappers

2 Tbsp. (30 mL) Becel® with Avocado Oil margarine, melted and divided

1 lb. (450 g) albacore tuna steak, cut into 1/4-in. (6 mm) cubes*

1/2 cup (125 mL) low sodium soy sauce

2 limes

2 Tbsp. (30 mL) minced fresh ginger

1/4 cup (60 mL) finely chopped English cucumber

15 Tbsp. (15 mL) white and black sesame seeds

Sriracha Mayo Sauce:

3 Tbsp. (45 mL) Hellmann’s® Real Mayonnaise

1 Tbsp. (15 mL) sriracha sauce

1 tsp. (5 mL) lime juice

1/4 cup (60 mL) chopped fresh cilantro

1/2 cup (125 mL) thinly sliced on bias green onions, soaked in cold water to crisp and curl

1 Thai hot chili, thinly sliced


Step 1

Preheat oven to 375°F (190°C). Arrange approximately 24 wonton wrappers flat on a large, parchment-lined baking sheet. Sprinkle with half of the melted Becel® with Avocado Oil margarine. Place tray in the oven and bake until golden brown, about 5-6 minutes.

Step 2

While the wrappers are baking, in a bowl add sesame seeds, soy sauce, remaining melted Becel® with Avocado Oil, fresh ginger and the juice of one lime. Mix well.

Step 3

Evenly coat tuna cubes in margarine mixture. Cover and place in the refrigerator for 45 minutes – 1 hour to marinate and bind flavours. Remove tuna from fridge and drain off any excess liquid. Add and mix in diced cucumber. Alternatively, combine sautĂ©ed tofu cubes with diced cucumber.

Step 4

In a mixing bowl, combine mayonnaise, srirach sauce and 1 tsp. lime juice. Reserve to use as garnish or dip.

Step 5

Build baked wontons onto on a serving platter. Top with marinated tuna mixture or tofu mixture, and garnish with additional sesame seeds, cilantro, Thai chilies and scallions. Slice remaining lime into quarters and add to platter. Serve immediately and enjoy!

Recipe Tip:

*Vegetarian option: replace tuna with 1 package of firm tofu, cubed and sautéed in 1 Tbsp. (15 mL) Becel® with Avocado Oil margarine.





(Assistant Editor, Blair Stutz)

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