Anna Barnett's fresh tuna tacos with avocado and pickled ginger
Evening Standard's journalism is supported by our readers. When you purchase through links on our site, we may earn an affiliate commission.
There's nothing quite like fresh tacos.
This recipe makes a perfect late brunch or light lunch: super-fresh, with interesting textures and delicate flavours.
Ingredients
- 30 wonton wrappers
- vegetable oil for deep-frying
- 2 hass avocados
- 1 tablespoon crème fraîche
- (sour cream)
- small glug of sesame oil
- 3 limes, 2 cut into quarters, 1 juiced
- 1 large spring onion (scallion),
- thinly sliced on the diagonal
- 1 x 190 g (6¾ oz) jar of pickled ginger,
- drained
- 1 green chilli, finely diced
- 350 g (12 oz) sashimi-grade sustainable
- tuna, cut into fine strips
Method
Start by deep-frying the wonton wrappers. Pour a 2 cm (1 in) depth of oil into a large wok or frying pan and heat to 180°C (350°F). If you don’t have a thermometer, check the oil is hot enough by adding a test wrapper – it should sizzle and float to the top. Working in batches, deep-fry the wonton wrappers for about a minute until crisp and golden, then carefully remove from the oil and drain on paper towel.
Read More
Pile onto a plate or tray to serve.
In a bowl, combine the avocado, crème fraîche, sesame oil and lime juice. Season with white pepper, then mash to a smooth-ish consistency. Transfer to a serving bowl. Place the prepared spring onion, ginger and chilli in separate small serving bowls.
Arrange the tuna strips on a plate or platter, then set everything out and let people help themselves. The idea is to place a little bit of everything between two wonton wrappers, then squeeze a lime quarter over the tuna and get it in your gob…
This recipe is an extract from Eat The Week by Anna Barnett (Murdoch Books; £17.99), buy it now.