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Taco-Shimi Crisp Recipe

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.

Re-Calculate: Ingredients

Ingredients:
  • Wasabi Crème Fraiche (recipe follows)
  • Flour Tortilla Crisp (recipe follows)
  • Fresh Hass Avocado Relish (recipe follows)
  • Shiitake Relish (recipe follows)
  • Seared Ahi Tuna (recipe follows)
  • Garnish: micro greens, as needed
Flour Tortilla Crisp - Yield: 12 servings
  • 1 each (10-inch) flour tortilla
  • 1 tsp. olive oil
  • 1 tsp. crushed sesame seeds
Wasabi Crème Fraiche - Yield: 8 oz., 12 servings
  • 1 1/2 each Fresh Hass Avocados, peeled, seeded, 1/4-inch dice*
  • 1 1/4 shallot, minced
  • 3/4 each fresh roma tomato, peeled and seeded
  • 1 Tbsp. jalapeño pepper, seeded and 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 Hass Avocado Relish - Yield: 1 1/8 cups, 12 servings
  • 7 1/2 oz. shiitake mushrooms, stem removed, sliced
  • 1 1/4 oz. shallot, minced
  • 3 each cloves garlic, minced
  • 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 - Yield: 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
  • 3/4 tsp. fresh ground pepper
  • 1 1/2 tsp. Tsuyu stock
Seared Ahi Tuna - Yield: 12 servings
  • 7 1/2 oz. crème fraiche
  • 1/2 oz. wasabi paste
  • 2 1/4 tsp. fresh lemon juice
Per order
  1. Drizzle 4 tsp. of Wasabi Crème Fraiche on the platter.
  2. 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.
  3. Garnish with micro greens.
Wasabi Crème Fraiche Preparation
  1. Brush tortilla with olive oil and sprinkle with crushed sesame seeds.
  2. Bake at 350 degrees F for 4 minutes or until golden brown.
  3. Cut into 12 wedges.
Flour Tortilla Crisp Preparation
  1. In a bowl, gently stir together all ingredients
Fresh Hass Avocado Relish Preparation
  1. In a hot sauté pan add the olive oil, shallot, garlic, ginger and mushrooms, sauté until tender.
  2. Add the Tsuyu stock and rice wine vinegar.
Shiitake Relish Preparation
  1. Mix together the teriyaki, pepper and Tsuyu stock to create the marinade.
  2. Marinade the tuna for 10 minutes.
  3. In a hot sauté pan sear the tuna for 5 seconds on all sides.
Seared Ahi Tuna Preparation
  1. 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.
Taco-Shimi Crisp Recipe
 
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Category: Appetizer

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