• Prep Time
    150 Mins
  • Cook Time
    0 Mins
  • Total Time
    150 Mins
  • The base number of servings for this recipe is 4
    OK

    Tuna Tartar Tacos with Red Chili Aioli and Avocado

    These tuna tacos are assembled free form on the plate so they are perfect to put together yourself or to share with someone else. A creamy avocado sauce, a spicy mayonnaise sauce and just a hint of soy sauce and sesame oil pack big flavors while keeping the dish light and bright.


    Ingredients
    For the Avocado Sauce
    2
    avocados, 1 diced and 1 pureed
    1
    tablespoon
    diced piquillo peppers
    1
    teaspoon
    thinly sliced cilantro
    1
    teaspoon
    thinly sliced jalapeno
    2
    tablespoons
    fresh lime juice
    1
    tablespoon
    extra virgin olive oil
    *
    kosher salt and freshly ground black pepper
    For the Red Chile Aioli
    2
    cups
    Kewpie Mayonnaise (available in Asian Grocery stores)
    1
    tablespoon
    sesame oil
    1
    tablespoon
    rice wine vinegar
    1
    teaspoon
    sriracha
    *
    kosher salt and freshly ground black pepper
    For the Tuna
    1
    pound
    sushi grade tuna, diced
    3
    tablespoons
    citrus soy sauce
    1
    tablespoon
    chopped chives
    1
    tablespoon
    extra virgin olive oil
    1
    pinch
    sea salt
    For the Tacos
    8
    hard corn tortilla shells
    1
    pinch
    hot paprika
    1
    pinch
    kosher salt
    *
    sweet soy sauce, for serving
    *
    micro cilantro, for garnish
    Directions
    To make the avocado sauce, in a medium bowl, combine the avocado, diced peppers, chopped cilantro and jalapeno. Dress with the fresh lime juice, olive oil and salt and pepper.
    To make the chile aioli, in a medium bowl mix the mayonnaise, sesame oil, rice wine vinegar and sriracha until combined. Season with salt and pepper.
    To make the tuna filling, put the tuna in a medium bowl set over a larger bowl of ice to keep it very cold. Add the citrus soy sauce, chives, oil and salt. Toss gently.
    To assemble the tacos, warm the taco shells until sizzling. Sprinkle with paprika and salt. Add the avocado sauce to the plate along side the tuna. Add the sweet soy and the red chili aioli to the plate. Add the taco shells and garnish with micro cilantro.

    The base number of servings for this recipe is 4
    OK

    Categories 

    ClassicFishEasySauce

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