Fresh Tuna Tacos 

Fresh Tuna Tacos 

These tasty tacos are fabulous served as a snack, as an appetizer, or served alongside a slice of salmon to bring the presentation to another level. Any way you decide to serve them, they’re guaranteed to be a hit. 

YIELDS 18 MINI TACOS 

• 1 lb (450 g) sushi-grade tuna, diced finely
• ¼ tsp ground ginger
• 3 Tbsp lemon juice
• 2 Tbsp olive oil
• 2 Tbsp soy sauce
• 2 Tbsp mirin
• 1 Tbsp rice vinegar
• 1 Tbsp sesame oil
• 2 Tbsp honey
• 2 scallions, diced finely
• 1 jalapeño, diced finely

QUICK PICKLED ONIONS

• ½ cup hot water
• ¼ cup Lieber’s cider vinegar
• ½ Tbsp sugar
• ¾ tsp kosher salt
• 1 red onion, thinly sliced into half-moons

WASABI AIOLI

• ½ cup mayonnaise
• 2 Tbsp rice vinegar
• 1 tsp wasabi powder
• 1 Tbsp honey

FOR SERVING

• 3 pkgs Del Campo mini taco shells
• guacamole
• additional diced scallions and jalapeño,for garnish (optional)

Place diced tuna in a medium-sized bowl. Add remaining ingredients. Stir well until tuna is evenly coated. Let sit for 20 minutes to allow flavors to meld.

For the quick-pickled onions: In a 1-cup measure, mix water, vinegar, sugar, and salt until sugar and salt are mostly dissolved. Place sliced onions in a small bowl. Pour pickling mixture on top. Allow to sit for 30–60 minutes.

For the wasabi: Whisk all ingredients in a small bowl. Refrigerate until use. (Can be refrigerated for up to 2 weeks.)