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Tuna tacos

Click to play video: 'The Keg’s Tuna Tacos'
The Keg’s Tuna Tacos
The Keg’s Tuna Tacos – Jul 4, 2016

Ingredients

  • Tuna x3
    • Raw
    • Seasoned and cooked and cooled
    • Sliced up
  • Slaw portion for 2
  • Slaw dressing
  • Jalapeno aioli
  • Limes-cut wedges
  • Cilantro

 

Instructions

  • Put oil on pan and place on burner at medium heat
  • Start by cutting and slicing the GREEN SAVOY & RED CABBAGE
    • Cut julienned
    • Other ingredients – CARROTS / RED ONION / GREEN ONIONS / CILANTRO – all items julienned except Cilantro finely chopped
  • Add the dressing
    • Which includes SOY SAUCE / SESAME OIL / MINCED GINGER / MINCED GARLIC / GREEN ONIONS / HONEY
  • Season the block of tuna
    • Spray the outside of the tuna with olive oil
    • Roll the tuna in the blackening spice rub
    • Place the tuna on the hot pan
    • Use tongs to flip the tuna from side to side (sear for 10 sec each side)
    • Place the tuna on a pan with a strainer
    • Cool down tuna
    • Slice tuna
  • Use a 2nd pan for shells – on med/low heat
  • Put 3 taco shells on the 2nd non-stick pan
    • Flip all of them once
  • Add slaw
  • Add sliced tuna
  • Add cilantro
  • Add jalapeno aioli with demitasse spoon
  • Add freshly squeezed lime
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