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Tuna Poke Mini Tacos

Tuna Poke Mini Tacos
 
Yield:
12 servings, 3 mini tacos each

Ingredients

Ingredients Weights Measures
tuna (sushi grade), cut into 1-1/2-oz. pieces 1 lb. + 2 oz. 12 pieces
salt - 1-1/2 tsp.
pepper - 1-1/2 tsp.
won ton wrappers, deep fried in concave shape, drained 9.6 oz. 36 each
romaine lettuce, shredded 12 oz. 3 qt.
sweet onions, chopped 6 oz. 1-1/2 cups
tomatoes, chopped 6 oz. 1-1/2 cups
red chili peppers, chopped 2 oz. 6 Tbsp.
green chili peppers, chopped 1-1/2 oz. 6 Tbsp.
KRAFT Oriental Sesame Dressing 12 fl oz 1-1/2 cups
green onions, chopped 3 oz. 1-1/2 cups
sesame seed, toasted 1 oz. 3 Tbsp.
nori, finely shredded 2 oz. 1 qt.

Directions

FOR each serving: Season 1 piece of tuna with 1/8 tsp. each salt and pepper. Sear in saute pan on high heat 30 sec. on each side or until blackened on both sides. Remove from pan; cool completely. Cut into 3 slices. Refrigerate until ready to use.

FILL each of 3 won ton shells with 1/3 cup lettuce, 2 tsp. each sweet onions and tomatoes, 1 tuna slice and 1/2 tsp. each red and green chilis. Drizzle each with 2 tsp. dressing; sprinkle with 2 tsp. green onions and 1/4 tsp. sesame seed.

SERVE on a bed of 1/3 cup nori.

Kraft Kitchens Tips

Note
If using a large piece of tuna, sear in saute pan on high heat 30 sec. to 1 min. on each side or until blackened on both sides. Cool, then refrigerate until ready to use. Cut into 1/2-oz. slices. Add 3 slices to each serving as directed.
Serving Suggestion
For added flavor and crunch, top each plated serving with chopped macadamia nuts.
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