Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
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...
Servings
8
8
Cuisine Type
- mexican
Day Part
- dinner
- lunch
Menu Part
- appetizer
Main Ingredient
- Seafood
- Vegetables
- Dairy
Source: Tommy Bahama
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
Garnishes
Sesame seeds, chopped red bell pepper and chopped scallions
Steps
Fill a deep fryer or large stockpot with oil and heat to 335°F.
Form 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; spoon 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.
Read more about:
RecipesYou May Also Like
.jpg?width=300&auto=webp&quality=80&disable=upscale){kind=spacer}
.jpg?width=300&auto=webp&quality=80&disable=upscale){kind=spacer}