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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.

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