Tuna Tartare Tacos

Tuna Tartar Tacos

Tuna Tartar Tacos

Yield: 24 small Tacos

  • 1 lb. Sushi-grade Tuna, small dice
  • 1/3 cup Mayonnaise
  • 2 tbsp. Chipotle Pepper Paste (can)
  • 2 tbsp. Chive, thinly sliced
  • 1 bunch Arugula, Watercress or other green, thinly sliced
  • 24 ea. Flour Tortilla Taco Shells*

*Can fry flat or purchase small taco shells or use corn chips

Method:

  1. Cut Flour Tortillas into 3-inch rounds. Pinch in half with a pair of metal tongs and place in preheated fry at 350 degrees. Hold for about 30 seconds to allow to set, let go and allow to finish cooking until golden brown. Lightly salt and reserve.
  2. Place diced Tuna in a mixing bowl and add Mayonnaise, Chipotle Paste and sliced Chive. Season with Salt and Pepper and mix thoroughly.
  3. Place a small amount of sliced Arugula on the bottom of the shell, top with a teaspoon of Tuna mixture. Serve with Pico de Gallo and Avocado Salad.

Pico de Gallo

  • 2 ea. Ripe Tomatoes, small dice
  • 2 tbsp. White Onion, minced
  • 1/2 ea. Jalapeno, seeded and minced
  • 1 ea. Lime, juiced
  • 1 tbsp. Cilantro
  • Salt and Pepper, to taste

Method:

  1. Combine the above ingredients in a bowl.

Avocado Salad

  • 1 ea. Avocado, peeled, seeded and diced
  • 2 tbsp. Red Onion, minced
  • 2 tbsp. White Truffle Oil (can substitute with high-quality Olive Oil)
  • 1 tbsp. Lime Juice
  • Salt and Pepper, to taste

Method:

  1. Combine ingredients in a bowl. If not using immediately, place Avocado pit in bowl and cover with plastic wrap. Refrigerate.
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