Ahi Tuna Tacos

Menu Part: 
Appetizer
Cuisine Type: 
Mexican
Serves: 
8

With its relaxed tropical theme and busy happy hour, small plates and tapas are a big draw at Tommy Bahama. So much so that Director of Culinary Don Donley recently created an all-appetizer menu called “Island Time” that features eight unique items. These Ahi Tuna Tacos with wasabi avocado cream have soared to number one in popularity.

Ingredients

Canola oil for frying
8 wonton skins (3 1/2-in. square)

Asian Slaw
4 oz. shredded green cabbage
2 oz. red onions, thinly sliced into half moons
2 oz. jicama, peeled and julienne 2 in. long
1 oz. cilantro, chopped roughly

Lime Vinaigrette
2 tbsp. fresh lime juice
2 tsp. house salt and pepper (recipe follows)
4 tbsp. olive oil blend (75% extra-virgin olive oil, 25% canola)

Ahi Tuna Filling
1 1/2 oz. sesame oil
1 1/2 oz. soy sauce
1 1/4 tsp. peeled, minced gingerroot
1 1/4 tsp. chipotle paste
1/2 tbsp. fresh lime juice
1/2 tbsp.. minced shallots
4 oz. fresh ahi tuna, 1/4-in. dice

Wasabi Avocado Cream
4 oz. sour cream
2.5 oz. avocado, diced
1/2 tbsp. fresh lime juice
1/2 tsp. kosher salt
Pinch cayenne pepper
Pinch white pepper
1 tsp. wasabi paste
1/4 tsp. granulated sugar

Steps

  1. Fill a deep fryer or large stockpot with oil and heat to 335°F.
  2. For wonton skins around a small taco molder; submerge in oil for 50 sec. or until light golden brown. Drain on paper towels and set aside.
  3. Prepare Asian Slaw: Toss all ingredients together in med. bowl.
  4. Prepare Lime Vinaigrette: Measure lime juice into small bowl; add House Salt and Pepper. Slowly whisk in oil. Add dressing to Slaw mixture; toss to combine.
  5. Prepare Ahi Tuna Filling: In mixing bowl, whisk together all ingredients except tuna until well blended. Add tuna; toss until well coated with dressing.
  6. Prepare Wasabi Avocado Cream: In blender or food processer, blend avocados and sour cream until smooth. Add remaining ingredients and blend until incorporated.
  7. For service, Evenly distribute the slaw in the taco shells; sppon tuna mixture evenly on top. Drizzle with Wasabi Avocado Cream. Sprinkle with sesame seeds, red bell pepper and scallions.

Additional Tips

Additional Tips

House Salt and Pepper: Combine 3 tbsp. kosher salt, 1 tbsp. coarse grind pepper and ½ tsp. ground white pepper.

More From FoodService Director

Industry News & Opinion

Hutchinson Middle School in Hutchinson, Minn., invited students to help serve lunch in an effort to encourage their peers to try new, healthy recipes, Hutchinson Leader reports.

The students, who are part of the school’s Students in Action Club, created posters to advertise the new meal and helped serve it to students during lunch.

The school’s kitchen manager, Janet Schmidt, said that around 37 more students than normal got in line to try the meal. The school plans to have students from the club help serve lunch once every month.

Read the full story via Hutchinson...

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

FSD Resources