Ahi Tuna Tacos
Serves 8

8 wonton tacos, 3.5" x 3.5" squares
2 oz. Asian Slaw (see recipe below)
2 tsp. Lime Vinaigrette (see recipe below)
4 oz. ahi tuna, fresh, diced 1/4" cubes
2 tbsp. Ahi Tuna Taco Dressing (see recipe below)
4 tsp. Wasabi Lime Avocado Sauce (see recipe below)
1 tsp. sesame seeds, black and white, toasted
2 tsp. red bell pepper, brunoise, very finely diced
2 tsp. scallions, very thin cut

Also required (for making your own wonton taco shells):
Deep fryer, turkey fryer or large stock pot
Canola oil
Stainless steel taco molder (may be purchased at a local restaurant supply store or online at Pronto Products)

Asian Slaw
4 oz. green cabbage, shredded thin, 1/4"
2 oz. red onions, sliced into half moons, 1/8"
2 oz. jicama, peeled, julienne 2" long
1 oz. cilantro, fresh, washed and rough chopped

  1. Add all ingredients together and mix well.

House Salt & Pepper
3 tbsp. kosher salt
1 tbsp. coarse grind black pepper
1/2 tsp. white pepper

  1. Add all ingredients together and mix well.

Lime Vinaigrette
4 tbsp. oil blend (75% extra virgin olive oil, 25% canola oil)
2 tsp. fresh lime juice
2 tsp. House Salt & Pepper

  1. Add the House Salt & Pepper and lime juice to a small bowl.
  2. Slowly whisk in the oil blend.
  3. Reserve.

Ahi Tuna Taco Dressing
1 1/2 fl. oz. sesame oil
1 1/2 fl. oz. soy sauce
1 1/4 tsp. ginger, fresh, peeled and minced
1 1/4 tsp. chipotle paste
1/2 tbsp. fresh lime juice
1/2 tbsp. shallots, minced

  1. Add all ingredients into mixing bowl and whisk together.
  2. Make sure to mix dressing together first before adding to tuna, as dressing will otherwise separate.

Wasabi Lime Avocado Sauce
4 oz. sour cream
2 1/2 oz. avocados, diced
1/2 tbsp. lime juice
1/2 tsp. kosher salt
pinch cayenne pepper
pinch white pepper
1 tsp. wasabi paste
1/4 tsp. granulated sugar

  1. In blender or food processor, add avocados and sour cream. Blend until smooth.
  2. Add remaining ingredients and blend until incorporated.

Serving Instructions:
  1. To make wonton taco shells - Pre-heat canola oil in a deep fryer, turkey fryer or a large stock pot to 335° F. Place the shells into a stainless steel taco molder. Submerge the taco molder with wonton shells into oil for 50 seconds or until light golden brown. Drain on paper towels and set aside.
  2. Toss the Asian Slaw with the Lime Vinaigrette in small bowl. Evenly distribute the slaw within the 4 taco shells.
  3. Toss the diced tuna with the Ahi Tuna Taco Dressing in small bowl until incorporated. Spoon evenly on top of the slaw in each taco.
  4. Drizzle the Wasabi Lime Avocado Sauce on the tuna on each taco and sprinkle with the sesame seeds, red bell pepper and scallions.

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