Here’s an idea for Taco Tuesday! Well, any day of the week, for that matter. Wonton Tuna Tacos made with super fresh, sushi-grade tuna in a light Ponzu sauce. All tucked inside a crispy wonton taco shell. This is sort of a take on my Tuna Tartare recipe. You can make my homemade Ponzu sauce, or you can purchase at your local grocery or Asian market. Although I prefer homemade, the bottled version will do 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 am fairly certain my hands are now immune to heat…haha! Honestly, I have had my share of burns. Do not let 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. Thankfully, playing around in hot oil did not result in a burn.
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!
HOW TO PREPARE WONTON TUNA TACOS
Dice up the sushi-grade tuna. Place the diced tuna in a bowl with the Ponzu sauce. Sprinkle on the sesame seeds. Refrigerate until ready to use. Heat up enough oil in a cast iron pan to fry the wontons. About halfway will work perfectly.
If you can find round wonton wrappers, great. If not, you can cut the square egg roll wrappers with a three-inch round biscuit cutter. I use these round biscuit cutters for all sorts of things. They are perfect for making eggs for sandwiches, molds and of course, biscuits. Click here to purchase.
Once the oil is hot, grab hold of one of the wrappers. Sorry in advance, you can really only fry one at a time. Create a taco shape with your fingers. To set, place the bottom part in the oil first. 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 the picture below. 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.
Luck for me, I found the perfect vessel to display 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. Drain as much of the sauce off, as possible. Top the Wonton Tuna Tacos with the diced avocado and jalapeños. Sprinkle on a few more sesame seeds. Garnish with a drizzle of Sriracha mayo. Serve immediately and ENJOY!
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