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Mini Asian Ahi Tuna Tacos Recipe

Ingredients

How to make it

  • for slaw:
  • combine all ingredients in a bowl and toss. Taste and adjust seasoning if needed. Chill until ready to assemble tacos
  • for tuna:
  • season all sides of tuna with togarashi and press all sides with sesame seed combo. Heat skillet with a little oil, quickly and evenly sear all sides. WIth a very sharp knife, cut into thin slices. Chill until ready to assemble tacos.
  • for mini potsticker taco shells:
  • line a baking sheet with foil and place metal cooling rack on it. Whisk oil and water together in a bowl. Dip each pot sticker in the water and oil mixture and drape over each 2 intervals of the rack. Bake at 450 for 4-5 minutes, or just until they start to get a little color. Remove each shell from rack and repeat until all potsticker wraps are baked Note: I made these a day ahead of time so the next day I flash fried the shells to recrisp them.
  • to assemble:
  • Fill each warm shell with slaw, top with a slice of tuna, a drop of wasabi mayo, micro greens and pickled ginger.

Reviews & Comments 1

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  • waterlily 11 years ago
    This sounds fantastic! I think it's tonight dinner because I have all the ingredients on hand. I may add some jicama to the slaw.
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The Cook

luisascatering Burlingame, CA

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