Admission: I did not catch this tuna myself! However, it is my goal for 2018 to spear a tuna myself. Like a big one! I’m going to train hard for that battle and I can’t wait! What an amazing moment that will be for me. There is nothing better than harvesting your own food, its like it tastes 1,000 times better. But since I’ve been home and sick I can’t get out to get a tuna. Maybe soon though! Setting my goals for 2018 spearing a tuna myself is on the top of my list! So with tuna on the brain, it made me crave tuna! I can eat tuna poke every single day. Every time I’m in Hawaii, I eat it (and drink Wow Wow Lemonade) like its going out of style! There is something so mesmerizing with the simplicity of poke. And the Asian flavors captive me, as they are some of my favorites. So to cure my craving I made these lil beauties, Tuna Poke Tacos. They are savory, spicy, cool and sweet all at the same time. I like to add asian pear inside to bring that subtle sweetness that rounds everything out. But my secret ingredient to these tacos is the addition of Yuzukosho. Yuzukosho is a Japanese seasoning made of chili peppers, yuzu peel and salt. It is Amazing! I add it into dishes and it brings a bright spicy flavor to anything I add it to. Then top them with Avocado Aioli a squirt of lime and you have yourself a WINNING taco! Seriously these are hands down my favorite taco recipe… and I love tacos, so that speaks volumes!

TUNA POKE TACOS

Ingredients:

Ahi Tuna:

• 1 # Ahi Tuna, sushi grade, diced small

• 1/4 Cup Soy Sauce

• 1 tsp. Rice Wine Vinegar

• 2 Tbs. Sesame Oil

• 2 tsp. Yuzukoshu (Click HERE to purchase)

• 1 1/2 tsp. Toasted Sesame Seeds

• 3 Tbs. Green Onions, sliced thin

• 1 Asian Pear, sliced thin and slices cut in half

In a large bowl, combine all the ingredients except the Asian pear. Mix well to combine. Let sit in the refrigerator for about 30 minutes to marinate. During that time make the Aioli.

Avocado Aioli:

• 1 Egg Yolk

• 1/4 tsp Salt

• 1/4 Cup Grape Seed Oil

• 1/4 Cup Extra Virgin Olive Oil

• 2 Tbs Lemon Juice

• Half of one avocado, diced

In the bowl of a food processor, add the egg yolk and salt. Pulse a couple times. The while the processor is running add the oils slowly into the egg yolk to form a emulsion. Then, while the processor is still running, add the lemon juice and the avocado. Pulse till a smooth aioli is formed. Adjust salt if necessary.

Shells:

• 12 Gyoza Wrappers

• Canola Oil for frying

In a heavy cast iron pot fill it with oil. Bring the oil to 350 degrees F and hold it at that temperature. Use a metal taco thongs and place one wrapper at a time into the taco thongs. Fry for about 30-45 Seconds or until golden brown. It doesn’t take long for them to fry. The remove them from the oil and lightly sprinkle with salt. Not too much as the tuna has soy sauce in it, so you don’t want to over do the salt.

Assemble:

Once all the components are all ready. Take a taco shell, place a slice of asian pear inside each shell. Then fill the shell with the tuna filling. Top the tuna with the avocado aioli and finish with some micro greens. Then most importantly ENJOY!

*Remember if you make these, be sure to tag #wildernesstotable on Instagram or share on my Facebook page… I want to see your dishes! :