Ingredients
- Yellowfin tuna loin, sushi grade 10 Oz
- Green cabbage, thinly shaved 1/4 C
- Spicy lime mayonnaise 1/4 C
- Corn nuts, crushed 1/2 C
- Fried avocados 18 each
- Lime, peeled, segmented, minced 1 each
- Cilantro, leaves 1/8 C
Preparation
Step 1
1. Cut tuna into 18 thin slices. Lay each slice between 2 pieces of plastic wrap and gently pound to 1/8-inch thick. Using a round, 2-inch cookie cutter, cut out circles of tuna, saving scraps.
2. Mince tuna scraps and mix with shaved cabbage and enough mayonnaise to moisten. Reserve.
3. Put most of corn nuts on a small sheet pan and place tuna circles on top. Fill each tuna circle with a small scoop of tuna cabbage mixture and carefully fold up into a taco shape.
4. Sprinkle remaining corn nuts down center of a serving plate. Place a fried avocado on top and lay tuna against it to form 1 fish taco. Repeat with remaining ingredients until there are 3 fish tacos per plate. Garnish with little dabs of mayonnaise, lime and cilantro.