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Recipe courtesy of Penthouse 808

Show: Sandra Lee's Taverns, Lounges & Clubs

Episode: After Hours

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.

Categories:

Gabriele's Limoncello 01:28

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

Gabriele shares his family recipe for a delicious summertime libation.

From: What About Dolores? with Extra Virgin

Tuna Tartar Tacos

Taco Shell:

Tuna Dressing:

Taco Filling:

Wasabi Guacamole:

Categories:

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