Tuna Tartar Tacos

Recipe courtesy Penthouse 808
Show: Sandra Lee's Taverns, Lounges & Clubs Episode: After Hours
TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
 
YIELD: 6 mini tacos
LEVEL: --

ingredients

TACO SHELL:
    TUNA DRESSING:
      TACO FILLING:
      • 6 ounces sushi-grade tuna, diced into 1/4-inch cubes
      • 1/4 cup daikon radish, peeled and spun on a spiral vegetable slicer
        WASABI GUACAMOLE:
        • 1 ripe Hass avocado, brunoise (very small dice)
        • 1 tablespoon red onion, brunoise
        • 1 tablespoon plum tomato, brunoise-quarter tomato first and discard seeds, use outer flesh
        • 1 teaspoon wasabi peas, coarsely chopped, optional
        • 2 teaspoons wasabi paste
        • 1 teaspoon seeded jalapeno, brunoise, optional
        • 1 tablespoon fresh lemon juice, strained
        • 1 teaspoon chopped fresh cilantro
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        Directions

        For the taco shells: Heat oil to 375 degrees F. Place 1 wrapper into each slot of a taco/tostada fry basket and fry until golden brown. Repeat with the remaining wrappers. Let the shells cool.

        For the dressing: Mix all ingredients for dressing in a small bowl and chill.

        Guacamole:

        Prepare remaining guacamole ingredients and add to a medium bowl. Gently fold together using a rubber spatula or wooden spoon until everything is evenly distributed, but you don't want a puree. Maintaining the integrity of the vegetables is critical as it adds a great texture and visual appeal to the dish. Season with salt to taste before serving.

        Assembly:

        Place some of the tuna and daikon into a taco shell. Drizzle with dressing. Top with a bit of guacamole. Repeat with remaining ingredients. Serve immediately.

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