East meets West in this Japanese Tex Mex of Tuna Sashimi Tacos.
The kaleidoscope of colour and taste definitely wonít disappoint. This dish is simplicity at its finest with premium ingredients that are second to none.
I used the very best tuna sashimi; fresh from the Sydney Fish Markets (which was surprisingly very cheap) and added citrus for a burst of sweet and sour zing to complement the melt in your mouth tuna.
I didnít want the taco shells to distract from the fresh and rich flavours and therefore decided to use Papadums for my taco shells; with the thin, light and crispy texture perfect for scooping the tuna sashimi.
East meets West in this Jap-Tex-Mex, Tuna Sashimi Tacos.
: 15 minutes
: 4 as an entree
1 Large Tuna Sashimi Portion (approximately 300-400g)
6 Tablespoons of Low Salt Soy Sauce
1 Tablespoon Olive Oil
Juice of one Orange
Juice of one lemon
The kaleidoscope of colour and taste won't disappoint.
Handful of Rocket Leaves
1 Avocado, Cubed
12-16 Papadums or Wonton Papers
Combine all ingredients to make the tuna marinade.
Papadums won't detract from the fresh and rich flavours of the tuna sashimi.
Tuna Sashimi Tacos.
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