Tuna Tacos with Spicy Tuna Tartar

recipe courtesy of Chef Kim Canteenwalla, Chef at Society Café Encore, Las Vegas, Nevada

Serves 4

  • 4 flour tortilla shells, lightly fried and drained on paper towels
  • 1 lime, cut into 8 wedges
  • 1 jalapeño, sliced very thin
  • 4 sprigs cilantro
  • 1 tomato, cut into 8 wedges, each wedge cut in half

Spicy Tuna Tartar

  • 6 oz tuna, sushi grade, small dice
  • ¼ cup sambal mayo (recipe follows)
  • 1 Tbsp jalapeño, finely chopped
  • 1 Tbsp shallot, finely chopped
  • 1 lime, juiced
  • 1 scallion, thinly sliced
  • salt to taste

Mix all ingredients in a small bowl and season to taste.

Sambal Mayo

  • 1 cup mayonnaise
  • ¼ cup Sambal Oelek chili paste
  • 1 Tbsp yuzu (lime juice if yuzu is unavailable)
  • 1 Tbsp lime juice
  • salt and pepper to taste

Purée ingredients in a blender. Season with salt and pepper.

Avocado Cream

  • 1 avocado
  • ½ cup sour cream
  • salt and pepper to taste
  • 1 Tbsp lime juice
  • 2 Tbsp heavy cream

Purée all ingredients together and season to taste.

To Serve

Divide tuna tartar between taco shells and top with avocado cream, tomato pieces, sliced jalapeño and cilantro. Serve with lime wedges on the side. Enjoy with a glass of J. Lohr Carol’s Vineyard Sauvignon Blanc.