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1
For the ginger pickled carrots: Combine the sugar, vinegar and 2 cups water in a pot and bring to a boil, stirring until the sugar is dissolved.
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2
Pour into a plastic container and let cool completely.
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3
Once cooled, add the carrots and ginger to the pickling liquidmake sure they are completely covered by the liquid.
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4
Refrigerate for at least 6 hours before using (24 hours is best).
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5
For the sweet potato puree: Preheat the oven to 350 degrees F. Pierce the skins of the sweet potatoes and bake until tender, about 45 minutes.
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6
(Leave the oven on for heating up the tortillas.)
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7
Once cooked, cut the sweet potatoes in half and scoop the flesh into a food processor.
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8
Add the butter and honey and puree until smooth.
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9
Season with salt and pepper.
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10
Hold hot until ready to plate.
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11
For the tuna: Combine the Cajun seasoning and salt, and mix.
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12
Sprinkle the tuna pieces with the spice mixture.
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13
Heat a large saute pan over high heat until the pan begins to smoke.
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14
Add the grapeseed oil to the pan and then sear the tuna on two sides, leaving it rare in the center.
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15
Remove the tuna from the pan and let rest for 5 minutes.
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16
For the guacamole: Scoop the avocado flesh into a bowl.
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17
Add the red onions, tomatoes, cilantro and lime juice, and mash with a fork to combine.
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18
Season with salt and pepper.
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19
To build the taco: Heat the tortillas in the oven just until warm, not crisp, 2 to 3 minutes.
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20
Spoon 2 tablespoons of the sweet potato puree onto each tortilla.
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21
Add a piece of tuna, then top with about 1 ounce of the pickled carrots and 1 tablespoon of the guacamole.
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22
Garnish with two sprigs of cilantro and serve.
