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Appetizers | |
| Sesame and Ginger Cole Slaw 1 cups cabbage (shredded) 1/2 carrot (shredded) 1 green onions (diced) 1/2 handful cilantro (chopped) 1 tablespoons rice wine vinegar 1/4 lime (juice) 1/2 tablespoon peanut oil (or vegetable) 1/2 teaspoon toasted sesame oil 1/2 teaspoon honey 1/2 tablespoon ginger (grated) 1/2 birds eye chili (minced, optional) 1/2 tablespoon sesame seeds Tacos oil for frying 16 wonton wrappers (or corn tortillas cut into triangles) 1 tablespoon oil 1 5 ounce ahi tuna steak salt and pepper or cajun/creole seasoning to taste 1 cup sesame and ginger coleslaw 3 tablespoons wasabi aioli (or gochujang aioli, see below) 2 green onions (sliced) 4 birds eye chilies (sliced) 2 tablespoons sesame seeds Simple Wasabi and Lime Aioli (simply combine and set aside) 1/4 cup mayonnaise 1 teaspoon wasabi 1/2 lime (juice) Simple Gochujang and Lime Aioli (simply combine and set aside) 1/4 cup mayonnaise 1 tablespoon gochujang 1/2 lime (juice) | |
| Cole Slaw Mix the cabbage, carrot, green onion and cilantro in a large bowl. Mix the vinegar, lime juice, oil, sesame oil, honey, ginger and chili in a small bowl. Toss the salad in the dressing and garnish with sesame seeds Set aside at least 1 hour Tacos Heat the oil in a pan. Fry the wontons in batches until crispy and set aside on paper towels to drain. These burn quickly so only go to light brown, Heat up the grill (or your grill pan) and brush it with oil. Season the tuna on both sides. Grill the tuna for no more than 2 minutes per side. Cut the ahi tuna into slices. Assemble the tostadas and enjoy. | |
Excellent | |
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