YIELD: Makes 8 tacos

INGREDIENTS

1 lb Sushi Grade Tuna Loin, raw

8 white corn tortillas

16 sprigs Cilantro

8 Lime wedges

Adobo Spice Mix

Chipotle Lime Creme Fraiche

Pickled Red Cabbage

Pineapple Salsa

 

For the Adobo Spice Mix

2 tbsp Old Bay Seasoning

1 tbsp Smoked Paprika

1  dash Cayenne Pepper

1/2 tsp Ground Cumin

1/2 tsp Kosher Salt

2 dashes Sugar

For the Chipotle Lime Creme Fraiche

1/2 cup Sour Cream

1 tsp Chipotle Peppers Pureed

1 dash Salt

Juice of 1/2 Lime

For the Pickled Red Cabbage

1/2 head Red Cabbage, thinly sliced

2 cups Red Wine Vinegar

1/2 cup Water

1/2 cup Sugar

1 tsp Salt

1/2 tsp coriander seeds

For the Pineapple Salsa

1 cup Pineapple, brunoised

1/4 cup Red Pepper, brunoised

1/4 cup Onion, brunoised

1 Jalapeño, minced

Juice of 1 lime

1 tsp Honey

1 dash Salt

 

DIRECTIONS

For the Adobo Spice Mix

Mix all ingredients together.

For the Chipotle Lime Creme Fraiche

Whisk all ingredients together and place in a squirt bottle.

For the Pickled Red Cabbage

Heat the vinegar, water, sugar, salt and coriander seeds in saucepan until the sugar melts and the aromatics of the coriander are released. Remove from heat and chill. Strain the liquid and marinate the cabbage in the liquid for one hour.

For the Pineapple Salsa

Mix all ingredients last, when ready to serve

For the Tacos

Cut the tuna into 1 inch diameter blocks and dredge in the adobo spice mix. Heat a skillet over medium high heat and spray with non-stick spray. Sear the seasoned tuna on each side for 8 to 10 seconds keeping it rate. Set the tuna aside to build the tacos.

Warm the tortillas in a dry skillet.

Place 1 tbsp of the creme fraiche in the center of the tortilla and smear.

Place a small amount of the picked red cabbage, followed by two sprigs of cilantro.

Thinly slice the tuna into 16 pieces and place the tuna on top of the cabbage and cilantro.

Top with pineapple salsa and lime wedge.

Repeat for remaining tacos.