The Tommy Bahama restauranthere in Newport Beach is one of my go-to lunch and dinner places.Their menu is full of tropical inspired healthy items, and they havekindly shared a few recipes of my favorite items with me. The Ahi Tuna Tacos are my absolutetop choice!They are fresh, tangy and abit spicy, and oh so yummy! The CaboFish Tacos are a gourmet version of a baja fish taco. Amazing flavors meld together in thisdish! And lastly, to wash it all down,try the Cantaloupe Sunset. This cocktailis summer in a goblet. Salty, sweet and oh, so fresh! Try these at home, or stop byTommy Bahama’s to try all three! Let meknow what you think!
TOMMY BAHAMA AHI TUNA TACOS
Serves 4
Ingredients
4Wonton wrrappers, 3½”x 3 ½“squares
2 oz. AsianSlaw
2 tsp LimeVinaigrette
4 oz Ahi Tuna, fresh, diced ¼ inchcubes
2 tbsp Ahi Tuna TacoDressing
4 tsp Wasabi LimeAvocado
1 tsp Sesame seeds, black and white,toasted
2 tsp Red bell pepper, veryfinedice
2 tsp Scallions, very thin biascut
To Prepare:
Wonton tacos – pre-heat a deep fryer or a large stock pot to 335degrees with canola oil. To make a wonton taco shell (You can use astainless steel taco molder at a local restaurant supply store or online atPronto Products) submerge the taco molder with wonton shells into oil for 50seconds or until light golden brown. Drain on paper towels and set aside.(To skip this step, just use a high-end gourmet taco shell.)
Toss the Asian slaw with the lime vinaigrette in small bowl.Evenly distribute the slaw within the 4 taco shells. Toss the diced tunawith the tuna taco dressing in small bowl until incorporated and spoon evenlyon top of the slaw in each taco. Drizzle the wasabi lime avocado on thetuna on each taco and sprinkle with the sesame seeds, red bell pepper andscallions. Enjoy!
Asian Slaw
4 oz Green cabbage, shredded thin, ¼ inch
2 oz Red onions, sliced into half moons, 1/8thinch
2 oz Jicama, peeled, julienne 2 incheslong
1 oz Cilantro, fresh, washed, rough chopped
To prepare:
Add all ingredients together and mix well.
Lime Vinaigrette
4 tbsp Olive oil
2 tbsp Fresh limejuice
2 tsp House salt and pepper (Recipebelow)
3 tbsp Kosher salt
1 tbsp Coarse grind black pepper
½ tsp Whitepepper
To prepare:
Add the house salt and pepper and lime juice to a small bowl andslowly whisk in the olive oil. Reserve
Ahi tuna Taco Dressing
1 ½ fl oz Sesame oil
1 ½ fl oz Soysauce
1 ¼ tsp Ginger, fresh, peeled,minced
1 ¼ tsp Chipotlepaste
½ tbsp. Fresh limejuice
½ tbsp. Shallots,minced
To prepare:
Add all ingredients into mixing bowl and whisk together.Make sure when adding to tuna to mix together first before adding as dressingwill separate.
Wasabi Lime Avocado Sauce
4 oz Sourcream
2.5 oz Avocado,diced
½ tbsp Lime, whole,squeezed
½ tsp Koshersalt
Pinch Cayennepepper
Pinch Whitepepper
1 tsp Wasabi paste
¼ tsp Sugar, granulated
To prepare:
In blender or food processor add avocado and sour cream and mixuntil smooth. Add remaining ingredients and blend until incorporated.
TOMMY BAHAMA CABO FISH TACOS
Serves 4 Fish Taco Marinade: Chipotle Aioli Lime Sour Cream Pico de Gallo
Ingredients:
1 1/2 lbs. of your favorite white fish
8 oz. Fish Taco Marinade (see recipe below)
8 tbsp. Lime Sour Cream (see recipe below)
8 tbsp. Chipotle Aioli (see recipe below)
3/4 lb. Asian Slaw (see recipe below)
8 tbsp. Pico de Gallo (see recipe below)
12 6" white corn tortillas
4 oz. unsalted butter
2 tbsp. of your favorite blackening spice
3/4 cup unsweetened coconut milk
1/4 cup egg yolks, whipped
1 tbsp. cilantro, washed and rough chopped
1 tbsp. jalapeño, minced
1 tsp. cumin
1 tsp. Spanish paprikaTo prepare:
In a clean mixing bowl, combine all ingredients and mix well. Cut the whitefish into 1 oz. pieces and place into the marinade, mixing everything together.Hold refrigerated for at least 12 hours.
1/2 cup mayonnaise
1 tbsp. Dijon mustard
1 chipotle pepper
1 tsp. lime juice, freshly squeezed
Kosher salt to taste
Coarse ground black pepper to tasteTo prepare:
Place all ingredients in a blender. Puree until everything is incorporated andthe aioli is smooth in consistency. Transfer to a squeeze bottle with a smalltip and refrigerate.
6 tbsp. sour cream
2 tbsp. lime juice, freshly squeezedToprepare:
Place ingredients into a small, clean mixing and blend together well. Transferto a squeeze bottle with a small tip and refrigerate.
1/2 cup yellow onion
1 tbsp. jalapeño
1/4 cup ripe tomato
1/2 tsp. kosher or sea salt
1 tbsp. lime juice, freshly squeezed
1/2 tbsp. cilantro, finely chopped
1 pinch black pepperTo prepare:
Dice theyellow onion and tomato; mince the jalapeño. Place in a small, clean mixingbowl. Wash and finely chop the cilantro; then add to the bowl. Addthe salt, lime juice and black pepper. Mix everything together well and holdrefrigerated.
CANTALOUPESUNSET
1 ¾ parts tequila
1 ½ parts Marie Brizard® Watermelon Liqueur
1 ½ parts scratch sour mix
¾ part fresh orange juice
Buildingredients in a mixing glass.Shakewith ice 20 times.
Straininto a coupe glass over 3 ice cubes and garnish rim with a
blend of sugar andsalt and a cantaloupe ball on bamboo skewer.
Scratch Sour Mix:
(Recipe makes 1/2 gallon.
Can be stored in the refrigerator for up to 3days.)
3 oz. egg whites, pasteurized
2 cups sugar
4 cups water
3 ½ cups fresh lemon juice
¼ cup fresh lime juice
¼ cup fresh orange juice
Whiskegg whites in a large bowl until frothy.
Stirin the sugar and mix until incorporated.
Addwater and fresh juices and mix thoroughly.
ciao! fabiana
