Tuna Tartare Tacos with Red Chili Aioli and Avocado
*INGREDIENTS*
1 lb. sushi-grade tuna, diced
3 tbsp. citrus soy sauce
1 tbsp. chives
1 tbsp. extra virgin olive oil
Pinch of sea salt
• In a large bowl, season the diced tuna with the citrus soy sauce, chopped chives, extra virgin olive oil, and salt. While seasoning, place the large bowl over a bowl of ice to keep the tuna chilled.
For The Avocado:
1 avocado, diced
1 avocado, pureed
1 tbsp. diced piquillo peppers
1 tbsp. extra virgin olive oil
2 tbsp. lime juice
1 tsp. thinly sliced cilantro
1 tsp. thinly sliced jalapeño
Salt and pepper to taste
• In a medium bowl, combine the avocado, diced peppers, chopped cilantro, and jalapeño. Dress them with the fresh lime juice, olive oil, salt, and pepper.
For The Tacos:
Hard corn tortillas
Hot paprika
Kosher salt
For The Red Chili Aioli:
2 cups Kewpie mayonnaise (available in Asian grocery stores)
1 tsp. sriracha
1 tbsp. sesame oil
1 tbsp. rice wine vinegar
Salt and pepper to taste
• In a medium bowl, add the mayonnaise, sriracha, sesame oil, and rice wine vinegar. Adjust seasoning with salt and pepper.
Sweet soy sauce
Micro-cilantro for garnish
For The Taco Shells:
• Warm the taco shells until sizzling. Sprinkle with paprika and salt.
*DIRECTIONS*
• Mix the tuna together with the citrus, soy, chives, olive oil, and sea salt. Add to the plate.
• Add the avocado to the plate alongside the tuna.
• Add the sweet soy sauce and the red chili aioli to the plate as design.
• Add the crispy corn tacos and garnish with micro-cilantro.
[Recipe courtesy of executive chef Cesar Gutierrez of Lexington Brass in NYC]