‘Tis the Season for… Tuna Tartare Crispy Tacos with the Million Dollar Chef, Walter Martino
To make your holiday party even more spectacular, you need the perfect wine. Here is, the Million Dollar Chef, Walter Martino’s Top 20 Holiday appetizers, and guide to holiday wine pairings.
‘Tis the Season for… Tuna Tartare Crispy Tacos
How to prepare your ultimate Taco Bar Party for the Holidays… The fun thing about tacos is they’re fun, they’re casual, and they’re low pressure. Everything can be assembled and made ahead of time. At most, all you’ll do is restock ingredients! To bump up the flavors of the tacos, even more, also add a dash of hot sauce and a healthy squirt of fresh lime juice. Here are my Freshly prepared tuna tartare, crispy tacos recipe, a crowd favorite for your Holiday Taco Bar.
PAIRING: Hungry Blond, Chardonnay
Canola oil, for frying
1/2 lb raw sushi-grade ahi, cut into small cubes
1 1/2 tbsp ponzu sauce
1/2 tsp sesame oil
1/3 cup mayonnaise
1/2 tsp fresh chili paste or to taste
1/4 cup chopped fresh cilantro
1 tbsp rice wine vinegar
Kosher salt and freshly ground black pepper
How to Make It
To make crispy taco shells. Warm about 1/2 inch of oil in a large frying pan over medium-high heat. Fry the tortilla rounds until crisp, then transfer to a wire rack lined with paper towels and set over a baking sheet to drain. Set aside.
In a bowl, stir together the ahi, ponzu, and sesame oil; cover and refrigerate. In another bowl, mix together the mayo.
For each taco, spread a little of the mayo mixture on the taco shell. Top with about 1 tbsp of the ahi mixture, then top with a slice of avocado. Serve with lime wedges alongside for squeezing. Serve at once.
Suggested Pairing: Hungry Blond, Chardonnay (SHOP)
Yellow apples, dried daffodils, and spices. The palate has some good weight and fruit, though a tad more drive from acidity would have helped.
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