• 3 ten inch flour tortillas
• 1 cup red cabbage, thinly sliced
• 1 cup green cabbage, thinly sliced
• 1 shallot, minced
• ½ cup crème fraîche
• 1 teaspoon rehydrated wasabi
• 10 ounces sushi grade Ahi tuna
• 1-2 teaspoons soy sauce
• Juice of 1 lime
• 2 teaspoons extra virgin olive oil
• Dash of Tabasco
• Sesame oil, to taste
• 1 tablespoon nori, finely sliced
• Salt and white pepper, to taste
• Black sesame seeds
Cut flour tortillas into circles about 3 inches in diameter (cookie cutter). Using a taco mold (or fold with a tong while frying) fry the tortillas in canola oil at 350°F until crisp and slightly browned.
Using a Japanese mandolin, slice the green and red cabbage paper thin. Separately place each sliced cabbage in cold water for 5 minutes; drain and place on paper towels to dry. Reserve for use later.
Dice the tuna small, scrape any flesh away from the bottom sinewy portion of the fish and mince.
Whip the crème fraîche in a mixer until stiff peaks form. Add 1 teaspoon of rehydrated wasabi or to taste. Place in a piping bag, keep cold.
Toss the cabbages in a bowl with lime juice, a small amount of olive oil, salt and white pepper. Do not marinate more than 10 minutes before plating.
Mix the tuna with the soy sauce, shallot, Tabasco, nori, sesame oil, a teaspoon of extra virgin olive oil, salt and white pepper to taste. Check for seasoning.
Fill the tacos with 1 ounce of tuna then top with the marinated cabbage and a dollop of wasabi crème fraîche. Finish with a pinch of black sesame seeds on top of the crème fraîche.