If you love sushi and Mexican food, you’re in for a treat today! Tuna Tartare Tacos are an instant hit with nearly every crowd. I used to think that these tasty treats could be enjoyed only at fancy cocktail parties. But then I had the pleasure of meeting Chef Josh Capon, owner of my favorite NYC seafood spot, Lure Fish Bar, and he totally changed my mind. Chef Capon shared his delicious recipe for these yummy tacos that you can easily replicate in your kitchen.
Those who aren’t big fans of fish often enjoy tuna because it has a mild flavor, making it the perfect protein to pair with bold tastes and spicy accompaniments. The key to this dish is starting with the highest-quality sushi-grade tuna you can find. This fish isn’t cheap, so to save money, I recommend serving this dish as an appetizer instead of a main.
The crunchy taco shells and creamy guac pair perfectly with the soft tuna and crisp bites of cucumber. Cilantro is a common ingredient in Asian and Latin dishes, and the combination of ginger, soy sauce, and garlic chili complements the guacamole quite well. For this recipe, I recommend taking the extra step and making your own taco shells. Tuna of this quality deserves a step up from store-bought shells.
Try this recipe at your next party or special occasion. Trust me—your guests will be asking for more!
About Chef Josh Capon
Josh Capon is the seasoned executive chef and partner behind Lure Fishbar, B&B Winepub, and El Toro Blanco in New York City, as well as Lure Fishbar, which opened recently in South Beach, Miami. He spent time honing his cooking skills in several different restaurants throughout France, Italy, Germany, and Spain before returning to the U.S. and building his culinary empire.
Chef Josh Capon's Tuna Tartare Tacos
Chef and Restauranteur Josh Capon shares his easy to make delicious Tuna Tartare recipe
- 6-8 oz Sushi-Grade Tuna
- 1/2 Peeled & Diced English Cucumber
- 1/4 cup Soy Sauce
- 2 Tbsp Fresh Squeezed Lime Juice
- 1 Tbsp Fresh Grated Ginger
- 1 Tbsp Sriracha or Garlic Chili Sauce
- 1 Tbsp Sesame Oil
- dash Fresh Ground Pepper
- 1 Ripe Haas Avocado
- 2 Tbsp Freshly Chopped Cilantro
- 1/2 small Chopped Red Onion
- 1/2 Lime Juice
- Salt - to taste
- 1 Diced Jalapeno - seeds removed
- 6-8 Wonton Wrappers
Heat vegetable oil in a large pot or deep fryer to 350ºF to fry the wontons. Cook one at a time for 1-2 minutes, until golden brown on each side. Remove and place in taco shell holder or dry over oven rack to achieve shell shape.
In a medium bowl combine avocado, diced jalapeno, chopped red onion, and cilantro. Mix together with a fork to smash the avocado and incorporate all ingredients. Add the lime juice and salt to taste, then set aside.
Mix together the soy sauce, lime juice, chili sauce, ginger, and sesame oil in a bowl and season with pepper. This marinade can be made up to a day in advance.
Slice the tuna steak and cucumber into small cubes and add to the marinate. Gently stir to coat and set aside.
To build your tacos, add guacamole into a baking bag or medium plastic bag and cut the tip. Pipe your guacamole into the shells, and then add a spoonful of the tuna and cucumber filling. Top with a little guac, garnish with cilantro, and enjoy!
This recipe is best with freshly made taco shells, but you can also use store-bought shells if need be.
For the garnish, micro cilantro is a wonderful option if you can find it.
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