Ahi Tuna Tacos
Recipe for Tommy Bahama’s Fresh Ahi Tacos with Asian slaw, wasabi avocado salsa and lime vinaigrette.
Happy Mother’s Day!
Tacos and tequila are a classic culinary combination and in the hands of Tommy Bahama Restaurant & Bar, these favorites get a modern and slightly exotic twist. From now through June 19, Tommy Bahama Restaurant & Bar is featuring a “Tacos and Tequila” menu. The month of May is the perfect time to eat, drink and celebrate — with Mother’s Day and the official kick-off of summer (Memorial Day Weekend) — it’s full of good times and festivities. The feeling is just right this time of year, which is reason enough to relax, and as Tommy Bahama says, “Make Life One Long Weekend.™”
The new taco menu is truly inspired with creative concoctions that include a vegetarian taco with roasted portobello mushroom and a chimmichurri steak taco for an elevated beef flavor. Carnitas, tuna, and shrimp tacos have toppings that include fresh homemade corn salsa, mango salsa, cauliflower relish, pickled onions and Tommy Bahama’s signature Asian Slaw.
Tacos include:
Jerk Chicken Tacos – Mango Salsa, Avocado, Asian Slaw
Kalua Pork Tacos – Lime Slaw, Pickled Onion and Salsa Verde
Grilled Marinated Portobello Taco – Blackened Sweet Potatoes, Corn Salsa, Arugla, Chipotle Aioli, Cauliflower Relish
Chimmichurri Steak Taco – Pickled Carrots & Onions, Lime Sour Cream, Feta, Cilantro
Tuna Tacos, Shrimp Tacos, Blackened Fish Tacos
If you can’t make it to Tommy Bahama’s, here’s a recipe you can make in your vacation rental, or home. Happy Mother’s Day!
Ahi Tuna Tacos
Yield: 8 tacos
8 square wonton wrappers (3 ½”x 3 ½)
2-ounces Asian Slaw
2 teaspoons Lime Vinaigrette
4-ounces ahi tuna, fresh, diced ¼ inch cubes
2 tablespoons Ahi Tuna Taco Dressing
4 teaspoons Wasabi Lime Avocado
1 teaspoon sesame seeds, black and white, toasted
2 teaspoons red bell pepper, diced very fine
2 teaspoons scallions, very thin bias cut
Wonton Tacos
Fill a deep fryer or a large stock pot with canola oil and preheat to 335 degrees. Use a stainless steel taco molder. which are available at restaurant supply stores or online. Submerge the taco molder with wonton shells into oil for 50 seconds, or until golden brown. Drain on paper towels and set aside.
Asian Slaw
4-ounces green cabbage, shredded thin
2-ounces red onions, sliced into half moons, 1/8 inch
2-ounces jicama, peeled, julienne 2-inches long
1-ounce fresh cilantro, chopped
Add all ingredients together and mix well. Set aside
Lime Vinaigrette
4 tablespoons olive oil blend (75% extra virgin 25% canola)
2 tablespoons fresh lime juice
2 teaspoons house salt and pepper blend (recipe below)
Add the house salt and pepper and lime juice to a small bowl and slowly whisk in the olive oil. Reserve
Tommy Bahama’s House Salt and Pepper Blend
3 tablespoons kosher salt
1 tablespoon coarsely ground black pepper
1/2 teaspoon ground white pepper
Blend and store in an airtight container.
Ahi Tuna Taco Dressing
1 1/2 fluid ounces sesame oil
1 1/2 fluid ounces soy sauce
1 1/4 teaspoon fresh ginger, minced
1 1/4 teaspoon chipotle in adobo
1/2 tablespoon fresh lime juice
1/2 tablespoon shallots, minced
Add all ingredients into mixing bowl and whisk together. Make sure when adding to tuna to mix together first before adding as dressing will separate.
Wasabi Lime Avocado
4-ounces, sour cream
2.4-ounces, avocados, diced
1/2 tablespoon fresh lime juice
1/2 teaspoon kosher salt
Pinch of cayenne pepper
Pinch of white pepper
1 teaspoon wasabi paste
1/4 teaspoon granulated sugar
In blender or food processor add avocados and sour cream and mix until smooth. Add remaining ingredients and blend until incorporated.
Toss Asian slaw with the lime vinaigrette in small bowl. Evenly distribute the slaw inside eight taco shells. Toss fresh tuna with tuna taco dressing in a small bowl until incorporated. Spoon evenly on top of the slaw in each taco. Drizzle with wasabi lime avocado and sprinkle with sesame seeds, red bell pepper and scallions. Enjoy!