Taco-Shimi Crisp

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Servings:

• Recipe serving size:
• Number of servings: Adjust Reset

Ingredients:

• wasabi créme fraiche (recipe follows)
• flour tortilla crisp (recipe follows)
• fresh avocado relish (recipe follows)
• shiitake relish (recipe follows)
• seared ahi tuna (recipe follows)
• garnish: micro greens, as needed

• Flour Tortilla Crisp - Yields 12 servings

• 1 (10 in.) flour tortilla (each)
• 1 tsp. olive oil
• 1 tsp. sesame seeds, crushed

• Wasabi Créme Fraiche - Yields 8 oz., 12 servings

• 1 1/2 ripe, fresh avocados, halved, pitted, peeled and 1/4-inch dice (each)
• 1 1/4 shallots, minced
• 3/4 fresh Roma tomato, peeled, seeded (each)
• 1 Tbsp. jalapeño pepper, seeded, minced
• 2 1/4 tsp. fresh lemon juice
• 1 1/2 tsp. fresh lime juice
• 1 1/2 tsp. olive oil
• 1/8 tsp. salt

• Fresh Avocado Relish - Yields 1 1/8 cups, 12 servings

• 7 1/2 oz. shiitake mushrooms, stem removed, sliced
• 1 1/4 oz. shallot, minced
• 3 garlic cloves, minced (each)
• 1 1/2 Tbsp. olive oil
• 1 1/2 Tbsp. pickled ginger
• 1 1/2 oz. Tsuyu stock
• 1 1/2 tsp. rice wine vinegar

• Shiitake Relish - Yields 1 cup, 12 servings

• 9 oz. sushi-grade ahi tuna, cut 1 1/2-inch by 1 1/2-inch and about 6-inch long
• 1 1/2 tsp. teriyaki sauce
• 3/4 tsp. fresh ground pepper
• 1 1/2 tsp. Tsuyu stock

• Seared Ahi Tuna - Yields 12 servings

• 7 1/2 oz. créme fraiche
• 1/2 oz. wasabi paste
• 2 1/4 tsp. fresh lemon juice

Instructions:

1. Per order:

2. Drizzle 4 tsp. of Wasabi Créme Fraiche on the platter.
3. Top with Flour Tortilla Crisp then 1 heaping Tbsp. of Avocado Relish, 1 Tbsp. of warm Shiitake Relish and a 3/4 oz. slice Seared Ahi Tuna.
4. Garnish with micro greens.

1. Wasabi Créme Fraiche Preparation:

2. Brush tortilla with olive oil and sprinkle with crushed sesame seeds.
3. Bake at 350 degrees F for 4 minutes or until golden brown.
4. Cut into 12 wedges.

1. Flour Tortilla Crisp Preparation:

2. In a bowl, gently stir together all ingredients.

1. Fresh Avocado Relish Preparation:

2. In a hot sauté pan add the olive oil, shallot, garlic, ginger and mushrooms, sauté until tender.
3. Add the Tsuyu stock and rice wine vinegar.

1. Shiitake Relish Preparation:

2. Mix together the teriyaki sauce, pepper and Tsuyu stock to create the marinade.
3. Marinade the tuna for 10 minutes.
4. In a hot sauté pan sear the tuna for 5 seconds on all sides.

1. Seared Ahi Tuna Preparation:

2. In a small bowl, mix together all ingredients.