Crunchy Tuna Tacos

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By Todd Johnson

Story Published: Mar 31, 2008 at 11:59 AM PST

Story Updated: Mar 31, 2008 at 11:59 AM PST

Ingredients

Crunchy Tuna Tacos - 10/14/2005

4 oz. Ahi tuna 2 Tbl. blackening spice
8 Gyoza wrappers 1/2 cup cabbage
1/8 cup carrots 1/8 cup green onion
1/8 cup celery 2 Tbl. ginger soy vinaigrette (see below)
1/4 cup mayonnaise 2 tsp. sweet pickled ginger
1 tsp. Sambal Oelek 1 tsp. lime juice
1 tsp. white vinegar 1 tsp. wasabi paste

Directions

Cut tuna in 2 oz. pieces and season with your favorite blackening spice. Sear 2-3 minutes on a grill or in a saute pan. The outside will be cooked, but the center will still be rare.

Deep fry Gyoza wrappers in vegetable oil. Mold into the shape of small taco shells. Let them cool to room temperature before serving.

Mix shredded cabbage, juilenned carrots, green onion and celery in a large bowl. Toss in ginger soy vinaigrette (recipe from 10/3/05 on our website.)

Fill Gyoza shells with cabbage coleslaw. Slice tuna and place on top of coleslaw.

Mix mayonnaise, sweet pickled ginger, Sambal Oelek (a spicy Indonesian sauce), lime juice, white vinegar and wasabi paste in a food processor.

Squeeze 1 Tbl. of lime wasabi mayonnaise over tuna and coleslaw. Garnish with sesame seeds, diced green onion and/or chopped red pepper. Serves 2.

Recipe from Casey Miles, Joey's

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