Main Course

Tuna Taco

September 5, 2015

Wrapping up #TacoWeek with the ultimate Fresh Tuna and Wonton Tacos! These are beyond delicious—zesty, fresh, creamy and crunchy! Hope you enjoy my take on the dish.  Let’s get started.

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 Cut 3-4 wonton wrappers inter a circle shape (mini taco size)…

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…and brush both sides with oil.  

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Mold wrappers over the top of a taco rack that is oven safe. 

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Season with 1 tbsp chili powder, 1 tbsp garlic powder, 1 tbsp onion powder, salt…

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…and bake at 250F until they are nice and golden brown.

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Once the wonton shells are done, thinly cut 1/4 cup scallion tops…

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…and 1/4 cup thinly sliced radish.  

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Add to ice bath.

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Mince 10 oz of fresh ahi tuna (must be quality enough to eat raw).

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Add tuna to a mixing bowl with 2 tbsp sesame oil…

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…2 tbsp mirin…

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…2-3 tbsp sliced green onion, 2-3 tbsp chopped serrano pepper, 2 tbsp chopped cilantro…

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…zest and juice from half a lime, and salt to taste.

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Mix until well incorporated.

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Assemble tuna tacos by topping the wonton shells with the mixed tuna…

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….sliced avocado…

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…a mixture of the ice bathed radishes and green onion tops, drained, and tossed in a little olive oil, lime and salt to taste.

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Finish it off with a helping of sour cream and ENJOY!

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Tuna Taco

Tuna Taco

Ingredients

  • 3-4 round wonton wrappers
  • 2-3 tbsp canola oil
  • 1 tbsp chili powder
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 10 oz chopped ahi tuna
  • 2-3 tbsp sliced green onion
  • 2-3 tbsp chopped serrano pepper
  • 2 tbsp chopped cilantro
  • 2 tbsp mirin
  • zest and juice from half a lime
  • 2 tbsp sesame oil
  • salt to taste
  • 2-3 tbsp sour cream
  • 1/4 cup thinly sliced scallion tops
  • 1/4 cup thinly sliced radish
  • 1/4 of a sliced avocado

Instructions

  1. Cut 3-4 wonton wrappers inter a circle shape (mini taco size) and brush both sides with oil. Mold wrappers over the top of a taco rack that is oven safe.
  2. Season with 1 tbsp chili powder, 1 tbsp garlic powder, 1 tbsp onion powder, salt, and bake at 250F until they are nice and golden brown.
  3. Once the wonton shells are done, thinly cut 1/4 cup scallion tops and 1/4 cup thinly sliced radish. Add to ice bath.
  4. Mince 10 oz of fresh ahi tuna (must be quality enough to eat raw).
  5. Add tuna to a mixing bowl with 2 tbsp sesame oil, 2 tbsp mirin, 2-3 tbsp sliced green onion, 2-3 tbsp chopped serrano pepper, 2 tbsp chopped cilantro, zest and juice from half a lime, and salt to taste. Mix until well incorporated.
  6. Assemble tuna tacos by topping the wonton shells with the mixed tuna, sliced avocado, a mixture of the ice bathed radishes and green onion tops, drained, and tossed in a little olive oil, lime and salt to taste.
  7. Finish it off with a helping of sour cream and ENJOY!
http://www.byrontalbott.com/tuna-taco/

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| Top Left: Maple Cutting Board | Top Middle: Bowl Set | Top Right: Ring Cutters |

| Bottom Left: Taco Mold Rack | Bottom Middle: All-Clad Mixing Bowls | Bottom Right: Squeeze Bottle |

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