ahi tuna tacos
Recipe courtesy of Jonathan Rodas, Chef Tournant, Brentwood Country Club (Los Angeles)
Ingredients
- ahi tuna - ½ lb., diced into ½ inch cubes
- Guacamole
- avocado - 4 ea., puréed
- roma tomato - 1 ea., minced
- cilantro - 1 bunch, minced
- red onion - 1 ea., small, minced
- jalapeño - 1 ea., minced
- lime juice - 2 Tbsp.
- salt - to taste
- pepper - to taste
- Soy Glaze
- low-sodium soy sauce - 1 cup
- mirin - 1 cup
- sugar - ½ cup
- rice vinegar - ½ cup
- cornstarch slurry - 2 Tbsp.
- Wonton Crisps
- wontons - 4 ea., fried
- Spicy Mayo
- mayo - 1 cup
- Sriracha - 2 Tbsp.
- lime juice - 2 Tbsp.
- Spicy Sesame
- Sriracha - 1 cup
- sesame oil - 2 Tbsp.
Instructions
- Begin by mixing ahi tuna with ¼ cup of spicy mayo, 3 Tablespoons of soy glaze, 2 Tablespoons of spicy sesame and transfer into a piping bag.
- Place wonton shells onto stands and put guacamole into the bottom of the wonton shell.
- Start piping ahi tuna on top of guacamole.
- Repeat steps 2 and 3 until all wonton crisps are filled.
- Drizzle top of ahi tuna with spicy mayo in a zigzag pattern on top of all tacos.
- Plate and garnish as desired and present.
