The Dish of Summer

The Dish: Hawaiian-Style Roadside Fish Tacos


t the recently opened Gotham West Market in Manhattan you can take a food tour of the city: ramen, charcuterie, beer, tapas and burgers, all under one roof. One of the restaurants, Genuine Roadside, serves these fish tacos made with marinated ahi tuna. Serve them with chilled rose, dry riesling, micheladas or one of these summer beers.

12 white corn tortillas (the type sold in Hispanic markets)
Oil, for frying
12 oz sushi-grade ahi tuna, finely minced
3 oz light soy sauce
1 teaspoon fresh yuzu or lemon juice
3/4 oz sesame oil
1 cup green cabbage, sliced thin
1/2 bunch chopped cilantro
1 tablespoon white vinegar
1/2 teaspoon salt
Pinch of pepper
1 avocado, sliced
2 green onions, sliced
1 tablespoon black sesame seeds
1 cup mayonnaise
1/8 cup sambal oelek (or other chili paste)

1. Make tortilla shells (or use store-bought shells). If you’re making the shells, it’ll be easiest with a small countertop fryer and a taco shell mold from a kitchen supply store. Heat tortillas slightly so they don’t crack by placing them in a warm skillet until pliable. Then put them into the mold and fry at 350 degrees for 45-55 seconds until lightly browned (they will darken a bit as they cool). Taco shells will keep covered overnight. 2. Mix mayonnaise and sambal oelek together. Set aside. 3. Toss cabbage with cilantro, vinegar, salt and pepper. Set aside. 4. Mix tuna with light soy, juice and sesame oil. Set aside. (Steps 2 – 4 above may be done up to an hour in advance.)

1. Drizzle a thin ribbon of spicy mayo down at the bottom of each shell. 2. Divide cabbage mixture among shells, filling evenly. 3. Same for the tuna. 4. Garnish with sliced avocado, green onions and black sesame seeds.