Slap to the Kisser (Ahi Tuna Tacos)

Name: Slap to the Kisser (Ahi Tuna Tacos)
Cook time: P0Y0M0DT1H45M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 6 servings
Ingredients: 1/4 cup lime juice; 3 tablespoons fresh ginger, minced; 2 tablespoons honey; 1 handful fresh cilantro; Salt and pepper; 3/4 cup sunflower oil; 1 cup cucumbers, julienned (cut into matchsticks); 1/4 cup carrots, julienned (cut into matchsticks); 1/8 cup thinly sliced white onions; 2 tablespoons fresh cilantro, chopped; 3/4 cup mayo; 1/4 cup snap peas; 1 tablespoon diced white onion; 1 teaspoon garlic, minced; Salt and pepper; 1 1/2 pounds Ahi Tuna; Salt and pepper; 1 tablespoon sunflower oil; Sunflower oil, for coating the pan; 6 flour tortillas; 6 pickled Thai chiles, chopped; 2 limes, cut into wedges

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Level: Intermediate

Total: 1 hr 45 min
Active: 1 hr 45 min

Yield: 6 servings

Level: Intermediate

Total: 1 hr 45 min
Active: 1 hr 45 min

Yield: 6 servings

Ingredients

Dress-zing:

1/4 cup lime juice

3 tablespoons fresh ginger, minced

2 tablespoons honey

1 handful fresh cilantro

Salt and pepper

3/4 cup sunflower oil

Kisser-Slaw:

1 cup cucumbers, julienned (cut into matchsticks)

1/4 cup carrots, julienned (cut into matchsticks)

1/8 cup thinly sliced white onions

2 tablespoons fresh cilantro, chopped

Oh-Snap Sauce:

3/4 cup mayo

1/4 cup snap peas

1 tablespoon diced white onion

1 teaspoon garlic, minced

Salt and pepper

Tuna:

1 1/2 pounds Ahi Tuna

Salt and pepper

1 tablespoon sunflower oil

Tacos:

Sunflower oil, for coating the pan

6 flour tortillas

6 pickled Thai chiles, chopped

2 limes, cut into wedges

Directions

For the dress-zing: Combine the lime juice, ginger, honey, cilantro and salt and pepper to taste in a blender on high speed and slowly add the oil until completely emulsified. Taste and adjust the seasoning.
For the kisser-slaw: Combine the cucumbers, carrots, onions and cilantro in a bowl. Toss with just enough dress-zing until the slaw is evenly coated.
For the oh-snap sauce: Combine the mayo, snap peas, onions, garlic and salt and pepper to taste in a blender on high speed until pureed. Taste and adjust the seasoning.
For the tuna: Cut the tuna into 2-inch squares or long triangular pieces. Sprinkle the fish with salt and pepper. Heat a pan with the oil over high heat. Once the oil just begins to smoke, add the fish and sear it on all sides to desired doneness (do not crowd; you may have to do this in batches). Slice the cooked tuna into 1/4-inch strips.
For the tacos: Heat enough oil to coat the pan over medium heat. Cook the tortillas in the pan until crisp.
Distribute the fish evenly among the tortillas. Sprinkle one chopped pickled Thai chili over each. Drizzle 1 teaspoon Oh-Snap Sauce and 1 teaspoon Dress-zing over each taco. Finish with a small handful of Kisser-Slaw and a squeeze of lime. Enjoy!

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Taco Justice League, Victoria, British Columbia