From: Chef Andrew Copley, Copley's on Palm Canyon, Palm Springs, CA. Yield: 20 tacos.
Ahi Tuna Tartar:
1 lb. ahi tuna, small dice
2 avocados, peeled and cut into small dice
½ cup green onion, finely chopped
2 packets radish sprouts
½ lb. green wasabi tobiko
Ginger Soy Dressing:
¼ cup green onion, white part only
1 2” piece Hawaiian ginger, peeled
1 Tbsp. pickled ginger
¼ cup cilantro
1 clove garlic
¾ cup vegetable oil
½ lb. unsalted butter
16 oz. light corn syrup
2 Tbsp. ground ginger
1 Tbsp. sesame seed oil
5 oz. all-purpose flour
½ cup black sesame seeds
½ cup white sesame seeds
to taste, kosher salt
to taste, cracked black pepper
For taco shells: In large pan over low heat, slowly melt butter, corn syrup, ginger and sesame oil. Once butter is melted, whisk in flour, then fold in sesame seeds. Season to taste and chill overnight.
Preheat oven to 300°F. Cover a baking sheet with a Silpat cloth, roll about 1 tsp. batter into a ball, and place on baking sheet. Repeat, keeping the balls 6” apart. Bake for 5-6 minutes or until the batter is flat like a chip and golden brown. Remove from oven. To shape into taco shell, place wooden spoon on counter with the handle hanging off the counter; place chip over the handle and allow to cool.
For ahi tuna tartar: In medium-size bowl, mix together the ahi, avocado and green onion. Toss with soy dressing and place about 2 oz. of the mix in each taco. Garnish with radish sprouts, tobiko and a little extra dressing around the plate.
For ginger soy dressing: In a blender, puree all the dressing ingredients together; strain and chill. Drizzle onto assembled tacos.