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

Sponsored Content
WinCup foam food containers

From WinCup.

Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

The foundation of cost control is accepting fiscal responsibility, which requires a solid understanding of foodservice accounting. Prime cost, the combined cost of food and labor, is an...

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

FSD Resources