This taco-shimi crisp is a fusion of Mexican and Asian cuisines combining a tortilla crisp with seared Ahi tuna, avocado and shiitake mushroom relishes.
Created by Twist Restaurant in the Renaissance Hollywood Hotel & Spa, Los Angeles, CA
Recipe is designed for foodservice use and is not intended for consumer scaling of less than 12 servings.
Ingredients
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Wasabi Crème Fraiche (recipe follows)
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Flour Tortilla Crisp (recipe follows)
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Fresh Hass Avocado Relish (recipe follows)
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Shiitake Relish (recipe follows)
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Seared Ahi Tuna (recipe follows)
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Garnish: micro greens, as needed
Flour Tortilla Crisp - Yield: 12 servings
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1 1 1each (10-inch) flour tortilla
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1 1 1tsp. TEASPOON_USVolumeolive oil
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1 1 1tsp. TEASPOON_USVolumecrushed sesame seeds
Wasabi Crème Fraiche - Yield: 8 oz., 12 servings
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1 1/2 1.5 1.5each Fresh Hass Avocados, peeled, seeded, 1/4-inch dice*
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1 1/4 1.25 1.25shallot, minced
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3/4 .75 .75each fresh roma tomato, peeled and seeded
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1 1 1Tbsp. TABLESPOON_USVolumejalapeño pepper, seeded and minced
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2 1/4 2.25 2.25tsp. TEASPOON_USVolumefresh lemon juice
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1 1/2 1.5 1.5tsp. TEASPOON_USVolumefresh lime juice
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1 1/2 1.5 1.5tsp. TEASPOON_USVolumeolive oil
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1/8 .0625 .0625tsp. TEASPOON_USVolumesalt
Fresh Hass Avocado Relish - Yield: 1 1/8 cups, 12 servings
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7 1/2 7.5 7.5oz. OUNCE_USVolumeshiitake mushrooms, stem removed, sliced
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1 1/4 1.25 1.25oz. OUNCE_USVolumeshallot, minced
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3 3 3each cloves garlic, minced
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1 1/2 1.5 1.5Tbsp. TABLESPOON_USVolumeolive oil
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1 1/2 1.5 1.5Tbsp. TABLESPOON_USVolumepickled ginger
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1 1/2 1.5 1.5oz. OUNCE_USVolumeTsuyu stock
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1 1/2 1.5 1.5tsp. TEASPOON_USVolumerice wine vinegar
Shiitake Relish - Yield: 1 cup, 12 servings
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9 9 9oz. OUNCE_USVolumesushi-grade ahi tuna, cut 1 1/2-inch by 1 1/2-inch and about 6-inch long
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1 1/2 1.5 1.5tsp. TEASPOON_USVolumeteriyaki
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3/4 .75 .75tsp. TEASPOON_USVolumefresh ground pepper
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1 1/2 1.5 1.5tsp. TEASPOON_USVolumeTsuyu stock
Seared Ahi Tuna - Yield: 12 servings
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7 1/2 7.5 7.5oz. OUNCE_USVolumecrème fraiche
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1/2 .5 .5oz. OUNCE_USVolumewasabi paste
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2 1/4 2.25 2.25tsp. TEASPOON_USVolumefresh lemon juice
Per order
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Drizzle 4 tsp. of Wasabi Crème Fraiche on the platter.
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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.
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Garnish with micro greens.
Wasabi Crème Fraiche Preparation
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Brush tortilla with olive oil and sprinkle with crushed sesame seeds.
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Bake at 350 degrees F for 4 minutes or until golden brown.
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Cut into 12 wedges.
Flour Tortilla Crisp Preparation
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In a bowl, gently stir together all ingredients
Fresh Hass Avocado Relish Preparation
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In a hot sauté pan add the olive oil, shallot, garlic, ginger and mushrooms, sauté until tender.
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Add the Tsuyu stock and rice wine vinegar.
Shiitake Relish Preparation
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Mix together the teriyaki, pepper and Tsuyu stock to create the marinade.
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Marinade the tuna for 10 minutes.
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In a hot sauté pan sear the tuna for 5 seconds on all sides.
Seared Ahi Tuna Preparation
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In a small bowl, mix together all ingredients.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
12
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