Recipe courtesy of Penthouse 808
Episode: After Hours
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Tuna Tartar Tacos
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.

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