Recipe courtesy of Penthouse 808

Tuna Tartar Tacos

  • Yield: 6 mini tacos
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Taco Shell:

Canola oil, for frying

6 round 4-inch dumpling wrappers

Tuna Dressing:

1 tablespoon finely grated ginger root

1/4 cup low-sodium soy sauce

1 tablespoon rice wine vinegar

1 teaspoon toasted sesame oil

1 teaspoon sriracha chili sauce

1 teaspoon wasabi paste

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


  1. 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.
  2. For the dressing: Mix all ingredients for dressing in a small bowl and chill.
  3. Guacamole:
  4. 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.
  5. Assembly:
  6. 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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