TOMMY BAHAMA'S AHI TUNA TACOS

Ingredients 

To Make Ahi Tuna Wonton Tacos:

Pre-heat a large stock pot to 335 degrees with Canola oil. To make a wonton taco shell, buy a stainless steel taco molder at a local restaurant supply store or online at prontoproducts.com and submerge the taco molder with wonton shells into oil for 50 seconds or until light golden brown. Set aside on paper towel. (Makes 8 3 1⁄2-inch x 3 1⁄2-inch squares.)

You will also need the following:

2 oz. Asian slaw (recipe below)
2 tsp. lime vinaigrette (recipe below)
4 oz. Ahi tuna (fresh, diced, 1⁄4-inch cubes)
2 tbl. Ahi tuna taco dressing (recipe below)
4 tsp. Wasabi lime avocado (recipe below)
1 tsp. sesame seeds (black and white, toasted)
2 tsp. red bell pepper (brunoise, very fine dice)
2 tsp. scallions (very thin bias cut)

Asian Slaw

4 oz. green cabbage (shredded thin, 1⁄4 inch)
2 oz. red onions (sliced into half moons, 1/8th inch) 
2 oz. jicama (julienne cut, 2-inches long)
1 oz. cilantro (rough chopped)
Add all ingredients together and mix well.

Lime Vinaigrette

4 tbl. Extra virgin olive oil
2 tbl. fresh lime juice
2 tsp. house salt and pepper: (3 tbl. Kosher salt , 1 tbl. Coarse grind blk pepper, 1/2 tsp. White pepper) 

Add the house salt and pepper and lime juice to a small bowl and slowly whisk in the olive oil.

Ahi Tuna Taco Dressing

1 1/2 oz. sesame oil
1 1/2 oz. soy sauce
1 1/4 tsp. ginger (fresh, peeled, minced)
1 1/4 tsp. chipotle paste
1/2 tbl. fresh lime juice
1/2 tbl. shallots (minced)

 Add all ingredients into mixing bowl and whisk together. Make sure when adding to tuna to mix together first before adding as dressing will separate.

Wasabi Lime Avocado

4 oz. sour cream
2.5 oz. avocados (diced)
1/2 tbl. lime (whole, squeezed) 
1/2 tsp. kosher salt
Pinch Cayenne pepper
Pinch white pepper
1 tsp. Wasabi paste
1/4 tsp. sugar (granulated)

In a blender or food processor, add avocados and sour cream and mix until smooth. Add remaining ingredients and blend until incorporated.

Preparation 

Toss the Asian slaw with the lime vinaigrette in small bowl. Evenly distribute the slaw within the 4 taco shells. Toss the diced tuna with the tuna taco dressing in small bowl until incorporated and spoon evenly on top of the slaw in each taco. Drizzle the wasabi lime avocado on the tuna on each taco and sprinkle with the sesame seeds, red bell pepper and scallions.