If you are looking for a unique way to take fish tacos to a higher level, check out Carl Von Luger Steak and Seafood in downtown Scranton. Watch, as their Executive Chef Michael McCully prepares Tuna Tartar Tacos.
Tuna TarTar Won-Tacos
Makes approximately 4 Portions
6oz. Fresh high quality Tuna
For the Vinaigrette:
2oz. Apple Cider Vin
1t. Wasabi Paste
1/2 T. Honey
1/4 c. Soy Sauce
2 T. Lime Juice
2oz. Sesame Oil
2 oz. Canola Oil
For the Cabbage Slaw:
2c. Finely Shredded Cabbage
1c. Radicchio, Finely Shredded
Vinaigrette from Above to Dress
For the won-ton tacos:
2ea. Large Egg Roll Wrappers
Oil for Frying
Salt and Pepper
Preparation:
Dice the tuna into small pieces, approximately 1/4" x 1/4". Place in a small mixing bowl and toss lightly with the vinaigrette. Set aside in the cooler for later.
In a separate bowl, combine all of the ingredients for the vinaigrette besides the oils. Combine with a wire whisk until well blended. While continuously whisking, add the oils in slowly to form an emulsion. Set aside until ready for use
Combine the shredded cabbage and radicchio with some of the vinaigrette and allow to marinate for approximately twenty to thirty minutes.
Fry the won ton skins in oil at 350 F until golden brown flipping once.
To assemble the dish...
Place one of the taco shells on the plate and fill with the tuna tar tar. Top with the cabbage slaw and garnish with sesame seeds and chive blossoms if available
-Executive Chef Michael McCully