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1
Cut the wonton skins using a 2-inch circle cutter.
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2
Use a taco shell basket and deep fry wontons until golden brown and firm.
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3
Remove taco shells from oil, allow to cool and season with sea salt.
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4
For the Asian slaw:
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5
Combine cabbage, peppers and onions in a medium sized mixing bowl.
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6
In a separate bowl, combine mayonnaise, 1 tablespoon rice vinegar, 1 tablespoon sugar, sesame oil, and sesame seeds.
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7
Mix well and combine with cabbage and peppers to marinate for about 1/2 hour.
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8
For the plum sauce:
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9
Preheat a medium saucepan over medium heat.
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10
Once pan is hot, add vegetable oil, garlic, ginger, and star anise.
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11
Saute for about 45 seconds, or until garlic has started to cook.
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12
Add 1/4 cup rice vinegar, 1/4 cup sugar, and canned plums.
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13
Continue to saute until all ingredients are soft and set aside to cool.
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14
Once cooled, puree plum mixture in a vertical blender and reserve for taco assembly.
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15
For the Tuna:
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16
Cut tuna into logs about 1-inch by 1-inch by 4-inches.
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17
Coat liberally with pepper and a little salt.
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18
Heat a saute pan until very hot; add 1 tablespoon vegetable oil and the sear tuna on all sides for about 15 seconds per side.
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19
Make sure to just sear outside of tuna and not allow inside to cook.
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20
Remove from heat and refrigerate promptly.
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21
Once cooled, slice into 1/8-inch thick slices.
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22
For Taco Assembly:
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23
Fill each taco shell with a little Asian slaw, place a slice of tuna on top of slaw, and then drizzle with a little plum sauce.
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24
Enjoy!
