Tuna Tartar Tacos

Name: Tuna Tartar Tacos
Yield: 6 mini tacos
Ingredients: Canola oil, for frying; 6 round 4-inch dumpling wrappers; 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; 6 ounces sushi-grade tuna, diced into 1/4-inch cubes; 1/4 cup daikon radish, peeled and spun on a spiral vegetable slicer; 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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Yield: 6 mini tacos

Yield: 6 mini tacos

Ingredients

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

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.