When I was in Hawaii for spring break, I had these amazing Ahi Tuna nachos at the beach bar that were so tasty that I'm still thinking about them a few weeks later. I decided to make a taco version as opposed to nachos. My friend Sadie was coming over for dinner since I was baking Irish Chocolate Cake with Whiskey Ganache and Irish Cream Frosting and we wanted to taste-test the new recipe before taking it into work. She suggested sushi for dinner, but we settled on making these amazing tacos for dinner instead. I love the homemade Chipotle Aioli. I first made aioli during a day in the kitchen at Coquette Cafe in Milwaukee. This makes no where near a restaurant size batch, but is extremely tasty!
Ingredients:
1 large tuna steak
4 small flour tortillas (GF* - use corn tortillas)
2 tablespoons wasabi
Pineapple Salsa:
1/2 cup pineapple, diced
1/8 cup red onion, diced
2 tablespoons fresh cilantro
1/2 avocado, diced
1 tablespoon lime juice
Chipotle Aioli:
2 egg yolks
2 tablespoons chipotle chilis in adobo sauce
1 tablespoon lemon juice
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon sugar
3/4 cup olive oil
Preparation:
1. To make the aioli, place egg yolks, chipotle chilis in adobo sauce, lemon juice, garlic, salt and sugar in a food processor. Blend very well.
2. Gradually add olive oil and blend well until oil is incorporated into mixture. Set aside.
3. To make pineapple salsa, toss diced pineapple, red onion, cilantro and avocado in lime juice. Set aside.
4. Season tuna with pepper.
5. Heat grill to medium. Sear tuna, and grill until desired degree of doneness. I eat my tuna rare, so I sear for about a minute a side.
6. Slice tuna steak into strips. Place in tortillas and top with chipotle aioli, pineapple salsa, and wasabi.
Ingredients:
1 large tuna steak
4 small flour tortillas (GF* - use corn tortillas)
2 tablespoons wasabi
Pineapple Salsa:
1/2 cup pineapple, diced
1/8 cup red onion, diced
2 tablespoons fresh cilantro
1/2 avocado, diced
1 tablespoon lime juice
Chipotle Aioli:
2 egg yolks
2 tablespoons chipotle chilis in adobo sauce
1 tablespoon lemon juice
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon sugar
3/4 cup olive oil
Preparation:
1. To make the aioli, place egg yolks, chipotle chilis in adobo sauce, lemon juice, garlic, salt and sugar in a food processor. Blend very well.
2. Gradually add olive oil and blend well until oil is incorporated into mixture. Set aside.
3. To make pineapple salsa, toss diced pineapple, red onion, cilantro and avocado in lime juice. Set aside.
4. Season tuna with pepper.
5. Heat grill to medium. Sear tuna, and grill until desired degree of doneness. I eat my tuna rare, so I sear for about a minute a side.
6. Slice tuna steak into strips. Place in tortillas and top with chipotle aioli, pineapple salsa, and wasabi.