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Tuna Poke Tacos

Crispy won ton taco shells stuffed with fresh tuna poke and finished with sriracha mayo
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Equipment

  • metal taco holder

Ingredients
  

Tuna poke

  • 16 ounce fresh tuna steak
  • 1/2 tbsp sea salt
  • 4 tsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp mirin sake
  • 1 tsp rice wine vinegar
  • 1 tsp chili garlic sauce
  • 1 tbsp grated fresh ginger
  • 1 small cucumber finely diced with no seeds optional
  • 1 avocado finely diced optional
  • 1 green onion thinly sliced optional
  • ½ cup Macadamia nuts chopped optional but recommended

won ton taco shells

  • 20 won ton wrappers or egg roll wrappers
  • 2 tbsp chili oil can substitute and oil

sriracha mayo

  • 1 cup mayo
  • 1 tsp mirin sake or any sake or rice wine vinegar
  • 3 tbsp sriracha

Instructions
 

Tuna Poke

  • Cut your tuna into small ½inch dice and place in a bowl.
  • Add the salt, soy sauce, sesame oil, mirin, chili sauce, and ginger. Storr well and refrigerate for 30 minutes.

Won ton taco shells

  • heat oven to 350°
  • If you have a large round cutter, cut your won ton or egg roll wrappers into circles. Its ok to have square tacos if you do not have a round cutter.
  • If using eggroll wrappers and leaving square cut them into 4 squares
  • Brush both sides with chili oil; if you are using plain oil add some sriracha to it to spice it up.
  • Lay the wrapper over a metal taco holder
  • If you do not have a taco holder that can go in the oven, you can lay them flat and use them as chips for the poke or make tuna poke nachos.
  • Bake for 5 to 7 minutes, checking after 5 minutes. You want them to crisp up but not so crispy they break up easily. Leave them on the holder to cool for 5 minutes.

Tuna

  • While your tuna is in the refrigerator, cut the rest of your garnish.
  • It is best to wait until the last to cut up your avocado and then add it straight away to the poke.
  • Cut your green onion and add it to a bowl of ice water for 15 minutes, then drain and dry on a paper towel. This will help the onions not taste so strong and also make them crisp.

Sriracha Mayo

  • Whisk all the ingredients together and place in a squeeze bottle if you have one.

Tuna

  • Remove the tuna from the fridge, add the avocado, cucumber, and macadamia nuts and mix well.

Build your tacos

  • Stuff your shells with the poke, squeeze on the spicy mayo and garnish with the green onion.
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