The idea for these tacos came from this incredible dish that Nobu serves with tuna sashimi and thinly sliced jalapenos. The tuna should be very high quality and seared just a bit to keep the inside raw.
- 1 sashimi-grade tuna steak, cut 1 inch thick
- 1/2 cup soy sauce
- 1/4 hot sauce
- 2 T honey
- 1 cup mayo
- 2-4 chipotle peppers
- 1 small head of chicory, very roughly chopped
- 1/2 cup cilantro, chopped
- 2 avocados, thinly sliced
- 2 T olive oil
- 2 T champagne vinegar
- 6 corn tortillas
- pickled jalepenos to garnish
- 1 cup Lamb Chopper cheese, thinly sliced (Sheep’s milk, Cypress Grove Chèvre, Caliornia)
Cut tuna into 1″ x 1″ strips. Mix with soy sauce, hot sauce, and honey and marinade for a few hours.
Blend 2-4 chipotle peppers with the mayo.
Toss the chicory, cilantro, avocados, oil and vinegar in a small bowl.
Grill the tuna strips over high heat just until the outside is seared.
To finish, warm the tortillas on the grill or in the oven, spread a thin layer of chipotle mayo on the tortillas and add chicory avocado salad, cheese, tuna and pickled jalapenos.
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