Tuna Tacos

My friend Harmony brought the best hostess gift my last dinner party: fresh tuna. Her husband catches it and I am always so grateful when I get some. I have been wanting to make a spin on tuna tartare, taco style.  Frying the wonton wrappers into a taco shell was a little tricky, but so very worth it.  Marinated tuna, fresh avocado and quick pickled carrots and cucumber make for one amazing dinner.  Radishes might also be a tasty addition.  Miss F refused to have any, her loss.  She is a traditional taco girl, but I much prefer these to regular tacos.  I may have eaten three for dinner.

Tuna Tacos

1 tablespoon soy sauce
2 teaspoons rice wine vinegar, divided
1 teaspoon Sriracha
1 teaspoon sesame oil
½ teaspoon sesame seeds
1 lime
½ pound tuna, diced
8 wonton wrappers
½ cucumber, sliced
1 carrot, peeled and shredded
1 avocado

Whisk together the soy sauce, one teaspoon of vinegar, Sriracha, sesame oil, sesame seeds and juice from half of the lime together in a small bowl. Toss the tuna in the sauce, refrigerate until ready to serve.

Fry the wonton wrappers while folded in half in oil over medium high heat until golden brown, about one minute. Drain on paper towels.

Toss the cucumber and carrot with the remaining teaspoon of vinegar, salt to taste. Mash the avocado with the juice from the remaining half of the lime.

Fill the wonton shells with the tuna mixture, then avocado and top with the cucumber-carrot slaw.

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