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Tuna Tataki Tacos

Recipe from: Taco de Paco

Roll into Baton Rouge, Louisiana for some alligator tacos at the Taco De Paco truck, Mexican flavour with real bite.

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½ cup soy sauce
1 tablespoon red pepper flakes
4 tablespoons lime juice
4 tablespoons bonito flakes
4 tablespoons rice wine vinegar
4 tablespoons sweet rice wine
1 tablespoon minced garlic
1 tablespoon black pepper
½ cup chicken stock
¼ cup cornstarch
¼ cup water
¼ cup wakame seaweed
½ yellow bell pepper, julienned
4 tablespoons cucumber, julienned
1 rare seared tuna, sliced thinly
1 ounce cooking oil
1 wonton, chopped into strips
1 cup of cooking oil
2 flour tortillas

For Ponzu:
Combine soy sauce, red pepper flakes, lime juice, bonito flakes, rice wine vinegar, sweet rice wine, minced garlic, black pepper, and chicken stock in a pot and whisk until fully mixed together. Bring to a boil. While that is heating up, mix cornstarch and tap water together and mix. Once the sauce has come to a boil, pour in about 2 ounces of the corn starch/water mixture. Stir ponzu and let it come back to a boil. Judge thickness and add more if needed (you want it to glaze the tuna without the liquid running everywhere).

For Seaweed Salad:
Soak wakame seaweed in water until it completely expands. Drain water and mix together bell pepper, cucumber, and wakame seaweed.

For Tuna:
Heat 1 ounce of cooking oil in a pan. While oil is being heated, salt and pepper both sides of tuna steak. Sear each side for 15 to 30 seconds.

For Fried Wontons:
Heat 1 cup of oil in pot to a medium to high heat. Drop chopped wontons in and let fry until golden brown.

For Tortillas:
Heat non-stick skillet to medium to high heat. Heat tortilla on each side until hot throughout.

Assembly:
Put seared tuna on hot tortilla, take seaweed salad and put on top of tuna. Glaze tuna and seaweed salad with ponzu. Top with fried wontons.

Yield: 2 servings