How to Make Taylor Swift-Approved Tuna Tartare Tacos at Home – Billboard
Written by GRB on 24/05/2022
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Ever wanted to eat like Taylor Swift? Taco Tuesday is the perfect time to make the Swift-approved tuna tartare tacos and mango salsa recipe courtesy of Chef Jeanie Roland, owner of Ella’s Food & Drink, which is located near the Grammy winner’s Rhode Island home.
Chef Jeanie taught the “All Too Well” singer and Lorde how to prepare the dish, which serves up a “unique take on a universally loved staple.” The fusion tacos combine fresh sushi-grade tuna with punchy ingredients such as sesame oil and fresh ginger served in a “wan-taco” instead of a traditional tortilla.
With Memorial Day around the corner, this taco recipe can double as a menu option for the upcoming holiday weekend or a summer party. But you’ll need a few key ingredients first, including sushi-grade tuna, grape seed oil, sesame seed oil, orange juice, soy sauce, sugar, ginger root and wonton wrappers.
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Swifties can create more of Chef Jeanie’s recipes inspired by her flagship Florida and Rhode Island restaurants in her new cookbook, The Perfect Caper Home Cooking. See below for the full recipe for tuna tartare tacos with mango salsa.
Tuna Tartare Tacos
Makes 8 to 10 tacos
- 8 oz. sushi-grade tuna, finely diced
- 3 tbsp grape seed oil
- 1 tbsp sesame oil
- 2 tbsp orange juice
- 2 tsp light soy sauce
- 1 tsp sugar
- 1 tsp sea salt
- 2 tsp jalapeños, diced
- 1 ½ tsp fresh ginger root, grated
- 2 tbsp scallions
- 2 tbsp fresh cilantro
- 1 package wonton wrappers
- 1 cup deep-frying oil (such as canola or corn)
- Wasabi tobiko (optional garnish)
- To make an ice bath, fill a large bowl with water and ice and set aside. Place chopped tuna in a medium-size bowl.
- Stir grapeseed and sesame oils together in a small bowl; pour oil mixture over the tuna so it’s fully coated.
- Place the tuna-oil mixture over the ice bath so it stays chilled as you work. Stir in remaining ingredients; mixture should feel slightly sticky. Cover with plastic wrap and refrigerate.
- Heat oil in a heavy skillet until it reaches 350F. Fry wontons for about 10 to 20 seconds each. To cool in a taco shape, drape them over a surface such as a wooden rolling pin, a few cutting boards pushed together or the slats of an oven rack.
- Fill tacos with tuna tartare and top with mango salsa (recipe below) and wasabi tobiko.
Makes about ¾ cup
- 1 ripe mango, finely diced
- 1 jalapeño, finely diced
- 1 tbsp. chopped fresh cilantro
- 1 tbsp. chopped scallion
- 1 tsp. agave syrup
- 1 tsp. orange juice
- 1 tbsp. grape seed oil
- salt and white pepper (to taste)
Place all ingredients in a medium-size bowl and stir until well-combined.