Bistro Menil’s Tuna Tacos
Courtesy of Greg Martin, Executive Chef of Bistro Menil
Yield 14-16 tacos
- ½ pound tuna loin, minced
- 1 package pot sticker wrappers
- 2 scallions, chopped
- 1 tablespoon wasabi mayonnaise
- 1 tablespoon tamari
- 1 package spicy sprouts
- extra-virgin olive oil cooking spray
Combine tuna, scallions, wasabi mayonnaise and tamari then refrigerate.
Preheat oven to 350F. Holding a wrapper flat in one hand, spray lightly with cooking spray. Place wrapper evenly over taco shell baking rack, 2 per tine, repeat until rack is full.
Starting at the top of each wrapper, using your index fingers gently press the wrapper against the rack thereby removing most of the air bubbles (some bubbles are acceptable as they provide character to the “taco” shell). Place back in the oven for 5-6 minutes until golden brown. Remove rack from oven and allow shells to cool on rack.
Both tuna mixture and shells can be prepared in advance. Fill each shell with 2 tablespoons of mixture and garnish with spicy sprouts.