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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