Name: Thyme Kitchen and Craft Beers ASIAN TUNA TACOS (4) Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 16 oz sushi-grade tuna; 4 tbs ponzu sauce; 1 tsp sesame oil; 1 tbs fresh lime juice; 2 stalks green onion; 1 tbs toasted sesame seeds; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 12 pieces round wonton wrappers (small); 2 cups neutral oil for frying (vegetable or canola); 0.5 tsp fine salt; 0.5 cups mayonnaise; 3 tbs sweet chili sauce; 1 tsp sriracha; 1 tsp honey; 1 tsp rice vinegar; 1 tbs water (to thin, optional); 2 cups green cabbage, thinly sliced; 1 cup red cabbage, thinly sliced; 0.5 cup carrot, julienned or grated; 0.5 cup red bell pepper, thinly sliced; 0.25 cup cilantro, chopped; 2 tbs rice vinegar; 1 tsp soy sauce; 1 tsp sesame oil; 0.5 tsp honey; 0.25 tsp salt; 0.5 cup pickled ginger (thinly sliced); 0.5 cup thinly sliced cucumber; 2 pieces fresh lime wedges

Method

Tuna & Marinade

Prepare tuna

Trim any connective tissue from the tuna and pat dry with paper towels. Cut into 1/4-inch dice (bite-sized) and place in a medium chilled bowl.

Add ponzu sauce, sesame oil and lime juice to the bowl with tuna. Thinly slice the green onions (including some green tops) and add them along with toasted sesame seeds, kosher salt and black pepper. Gently toss to coat. Cover and refrigerate for 10–15 minutes while you prepare other components (do not marinate longer than 20 minutes to keep texture fresh).

Crispy Wonton Shells

Heat neutral oil in a small heavy-bottomed saucepan or skillet to 350°F (175°C). If you don't have a thermometer, test by dropping a corner of a wonton wrapper in — it should sizzle immediately and bubble.

Working in batches, gently slide 3–4 wonton wrappers into the hot oil. Fry until they puff and become golden and crisp, about 30–45 seconds per side. Use tongs to flip so they brown evenly. Remove to a paper-towel-lined tray and immediately sprinkle with fine salt. Let cool — they will crisp further as they cool.

Alternatively, to bake: preheat oven to 375°F (190°C). Lightly brush wonton wrappers with oil, place on a baking sheet and bake 6–9 minutes until golden and crisp, flipping once. Adjust time as needed.

Bang Bang Sauce

In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey and rice vinegar until smooth. If the sauce is too thick for drizzling, thin with up to 1 tablespoon water until desired consistency. Taste and adjust heat with more sriracha or sweetness with more honey as needed. Refrigerate until assembly.

Asian Slaw

In a large bowl combine green cabbage, red cabbage, carrot, red bell pepper and chopped cilantro.

Whisk together rice vinegar, soy sauce, sesame oil, honey and salt in a small cup. Pour dressing over the slaw and toss well to combine. Let sit 5–10 minutes to mellow and slightly soften the cabbage. Taste and adjust seasoning.

Garnishes & Assembly

Remove marinated tuna from refrigerator and give a gentle toss. If there is excess pooled liquid, drain slightly on a paper towel — you want the tuna moist but not watery.

To build each taco: place a crispy wonton shell on a serving plate. Add about 2 tablespoons of slaw into the shell, creating a small nest. Top with roughly 3–4 tablespoons (about 2–3 oz) of ponzu tuna. Drizzle 1 teaspoon of bang bang sauce over the tuna. Garnish with pickled ginger, a few cucumber slices, a sprinkle of toasted sesame seeds and microgreens or cilantro. Add optional jalapeño slices for heat and a squeeze of lime.

Repeat assembly for all 12 wonton shells. Serve immediately so shells remain crisp. Provide extra bang bang sauce and lime wedges at the table.

Asian Tuna Tacos (4) Recipe