"thetis Queen" Albacore Tuna Tacones With Spicy Spot P
Tacones are a taco-cone or a tortilla handroll. I am newly addicted to this meal! The recipe comes from a Victoria restaurant. It is wonderful! http://www.redfish-bluefish.com/
READY IN: 45mins
SERVES: 10
YIELD: 10 tacones
UNITS: US
INGREDIENTS
Nutrition- 5(12 inch) flour tortillas
- 9 -10
- 1
- 1⁄2cup pumpkin seeds, roasted and ground
- 2thinly sliced red onions (that have been soaked in 4 ounces of lemon juice and 4 ounces of mirin for 2 hours)
- 1⁄2ounce pea shoots
- 1tablespoon sea salt
- 1tablespoon fresh cracked black pepper
- 1tablespoon toasted coriander powder
- 1⁄2tablespoon toasted ground cumin
- 4ounces olive oil
- 1cup spicy mayonnaise
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DIRECTIONS
- Lightly oil one side of each tortilla.
- Thinly shred cabbage and mix with pumpkin seeds, spicy spot prawn mayo (recipe #387362 posted separately) and one quarter of the spice mix.
- Oil the tuna loin and season with remaining spice mix.
- In large very hot pan or very hot BBQ, sear tuna on all sides for 30 seconds per side and place on cutting board for slicing.
- In large very hot pan or very hot BBQ, lightly grill tortillas.
- Line grilled tortillas up evenly and slice in half.
- Position semi circles of tortilla with straight side on a forty five degree angle.
- Slice tuna loin in one quarter inch slices and place three slices on the middle of each tortilla.
- Add one quarter cup of cabbage mixture, 3 or 4 pea shoots and one heaping table spoon of onions on top of tuna slices.
- Take the bottom corner of tortilla to the top and pull back over mix leaving you with a cone shaped taco or tacone.
- - Serve with Spicy Spot Prawn Mayo, recipe #387362 contains prawns, oil, hot sauce, mirin, lime juice, sea salt, and mayonnaise.
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