Ahi Tuna Tacos

Ahi Tuna Tacos

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.

At a glance

Main Ingredient

Seafood

Cuisine Type

Mexican

Menu Part

Appetizer

Serves

Yield: 8

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

Methods/Steps

Fill a deep fryer or large stockpot with oil and heat to 335°F.
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.
Prepare Asian Slaw: Toss all ingredients together in med. bowl.
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.
Prepare Ahi Tuna Filling: In mixing bowl, whisk together all ingredients except tuna until well blended. Add tuna; toss until well coated with dressing.
Prepare Wasabi Avocado Cream: In blender or food processer, blend avocados and sour cream until smooth. Add remaining ingredients and blend until incorporated.
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

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