What happens when you mix the crispiness of the wontons, the freshness of Ahi Tuna and our Vegan Avocado Spicy Mayo? Awesomeness! Gather a couple of friends and give each one a task and get this recipe done in no time. Featured on our Adult Cooking Class, this is one of those recipes that you'll never get tired of.
Seared Tuna Mini Tacos with Chipotle Mayo
Preheat oven to 350 degrees F & line a baking sheet with parchment paper.
Cut the wonton squares on an angle to make two triangles. Arrange the wonton triangles on the baking sheet. Spray with olive oil on one side (or brush lightly).
Bake until golden, about 6 minutes. (Can burn easily so watch carefully).
Let cool. (Alternatively, if you want cups, put the oiled whole wrappers in mini muffin tins). Remove triangles from the pan and let cook on a cooling rack.
For Tuna: In a medium-sized skillet heat the grapeseed oil to medium-high. Sprinkle the ahi steaks with kosher salt and pepper on both sides.
Carefully place the ahi steaks on the skillet and sear until crispy and the ahi is cooked about ¼” inch up the steak. Repeat for the other side.
Place the ahi steaks on a cutting board and once cool enough to handle, use a sharp knife to cut the steaks in small dice.
For the Avocado Spicy Mayo; Mix the chopped tomato, red onion, garlic powder, orange zest, lime juice, fine chopped cilantro, mayo, chipotle powder, paprika salt and pepper. Keep cold and set aside.
To assemble; Carefully open the mini wonton wrappers and place a 1/2 tablespoon of the seared tuna, 1/2 tablespoon of the avocado and the chipotle mayo and garnish with a sprig of cilantro. Serve immediately.
Remember to keep your fish cold, at least 41 F until you cook it and do not let the tacos sit for more than an hour at room temperature.