Portion : 2 persons
Level : Medium
50 ml of canola oil
-1/2 cup of sesame seeds
-1/4 cup finely chopped Chinese cabbage
-1/4 cup carrot cut into thin strips
-1/4 cup radish cut in thin strips
-1/4 cup English cucumber, cut into thin strips
-2 tbsp. rice vinegar
3 tbsp. toasted sesame oil
-1 tbsp. Firebarns Sriracha
1 tbsp. honey
juice of half a lime
Salt and pepper to taste
-1 cup of edamame
-1 tbsp of chopped ginger
1 tbsp. wasabi
-2 tbsp. olive oil
2 tbsp. sake
50 ml Firebarns sriracha mayo
Brush dumpling noodles with canola oil. Place on the edges of a deep foil pan to form a taco shape. Bake at 425F for 10 minutes or until toasted. Set aside.
Pour the sesame seeds on a plate and place the tuna piece on top. Cover all surfaces of the tuna with the sesame seeds. Sear the tuna in a pan at high temperature for about 1 minute on each side, remove and set aside.
Dip the edamame into boiling water for about 5 minutes. Allow to cool and place in a blender with the wasabi, ginger, olive oil and sake. Blend until pureed and set aside.
In a bowl, combine Chinese cabbage, carrots, cucumber, radish, rice vinegar, honey, lime juice, sriracha and sesame oil. Salt and pepper to taste.
Top tacos with mashed potatoes, tuna, salad and sprinkle with sesame seeds and a drizzle of Sriracha mayonnaise.