Here’s an idea for Taco Tuesday…or any day, for that matter! Super fresh, sushi-grade tuna in a light Ponzu sauce tucked inside a crispy wonton taco shell! This is kind of a take on my Tuna Tartare recipe. You can make my homemade Ponzu sauce, or you can also buy in a bottle. I have tried a few that are available in grocery stores, and they would work just fine.
For the Ponzu Sauce:
- 1/2 C soy sauce
- juice from one orange
- juice from one small lemon
- 1 TBLS Sushi Chef Baycliff mirin
- 2 tsp sesame oil
As for the wonton shell. I kind of think that my hands are now fairly immune to hot things…haha! I supposed I have had my share of burns. Do not let you playing around in hot grease deter you from crisping up the wontons to make a taco shell. As an alternative, you could place the wrapper at the bottom of a muffin tin and bake upside down. I’ll show you how I did it…luckily, NO burns.
Local to Charlotte, grab your sushi-grade, yellowfin tuna at The Carolina Meat & Fish Co. Not local? They can ship to you! This recipe will yield about 8 mini tacos!
Dice up the tuna. Place in a bowl with the Ponzu sauce and a sprinkle of the sesame seeds. Refrigerate until ready to use. Heat up enough oil in a cast iron pan to fry the wontons…about halfway.
If you can find round wonton wrappers, great. If not, I just bought the square egg roll wrappers, and used a 3″ round biscuit cutter. I use these cutters for all sorts of things…making eggs for sandwiches, molds and biscuits. Click here! I kind of like doing this because the round wrappers may be a bit small.
Once the oil is hot, take one of the wrappers…sorry…you can really only do one at a time. Create a taco shape with your fingers. Place the bottom part in the oil first to set. Then either with your hand or with tongs, brown one side then the other. You basically keep turning from side to side until they are nice and brown. They fry, and brown fairly quick and can also burn easily. You should have something that looks like these…do NOT worry if they are not all uniform and perfect. Perfection to me is that they are not all the same! Lay on paper towels after frying to drain off any excess oil.
I found the perfect vessel for tacos on Amazon. Check out this taco holder by clicking here! Place tacos in holders. Remove the tuna from the fridge. With a slotted spoon, spoon the marinated tuna into the shell. I tried to drain as much of the sauce off as possible. Top with the diced avocado and jalapeños. Sprinkle on a bit more sesame seeds and garnish with a drizzle of Sriracha mayo. Serve immediately and ENJOY!