MOJO TUNA TACOS - Recipe by Koji Cooks

MOJO TUNA TACOS

This recipe is an adaption of a very popular dish I created for Mike's on the Ave. back in the day, it was called Blackened Tuna Napolean and still remains a fave. This version is a bit more Miami, Cuban in fact, easy and super!

MOJO TUNA TACOS - Recipe (serves 4)

TUNA

1 - 8 ounce bar of raw tuna

2 teaspoons spice blend = mix together 1/4 teaspoon kosher salt + 1/4 teaspoon cumin + 1/4 teaspoon paprika + 1/4 teaspoon hot or medium chili powder + dry oregano + 1/4 teaspoon lemon pepper + 1/4 teaspoon garlic powder + 1/4 teaspoon onion powder.

2 tablespoons sweet butter

METHOD

Coat the bar of tuna with the spice blend. Heat a skillet over medium high heat until smokin hot, add the butter and melt, add the tuna and cook 2 minutes a side (super rare), remove to a cutting board and allow to cool.

SAUCES

WASABI MAYO = 2 teaspoons prepared wasabi + 2 tablespoon kewpie mayo mixed together.

VINAGRETTE

2 tablespoons balsamic vinegar

1/4 teaspoon soy sauce

1/2 teaspoon dijon mustard

1 tablespoon honey

3 tablespoons olive oil

METHOD

In a samall bowl mix together the vinegar, soy, mustard and honey. Slowly whisk in the oil drop by drop to emulsify.

PLUS

16 round (or triangle) corn tortilla chips

1 avocado, peeled and cut in small cubes

2 scallions thinly sliced

ASSEMBLY

Slice the tuna into 1/8" inch slices, then in half (see pic). Place the chips on 4 plates, top each with a piece of tuna, followed by some avocado, followed by a bit of wasabi mayo, next some vinaigrette and a scatter of scallions - BON APPETIT, Mike & Koji!