AS FEATURED ON TOWN & COUNTRY, THROW A FANCY CINCO DE MAYO PARTY WITH THIS TUNA TARTARE TACO RECIPE FROM LEXINGTON BRASS. IF YOU MAKE IT AT HOME, TAKE A PICTURE AND USE THE HASHTAG #EMMEATS SO WE CAN SEE!

TUNA INGREDIENTS 

• 1 lb. Sushi Grade Tuna, diced
• 3 tablespoons soy sauce
• 1 tablespoon chives
• 1 tablespoon extra virgin olive oil
• Cilantro, finely diced

TO ASSEMBLE

1. In a large bowl season the diced tuna with the soy sauce, chopped chives, extra virgin olive oil and salt.
2. While seasoning, place the large bowl over a bowl of ice to keep the tuna chilled.

TACO INGREDIENTS

• Hard corn tortillas (can use mini tacos as pictured)
• Hot paprika
• Salt

TO ASSEMBLE

1. Warm the taco shells until sizzling.
2. Sprinkle with paprika and salt.

RED CHILI AIOLI INGREDIENTS

• 2 cups Kewpie Mayonnaise (available in Asian Grocery stores)
• 1 teaspoon sriracha
• 1 tablespoon sesame oil
• 1 tablespoon rice wine vinegar
• Salt and Pepper to taste

TO ASSEMBLE

1. In a medium bowl add the mayonnaise, sriracha, sesame oil and rice wine vinegar.
2. Adjust seasoning with salt and pepper.

PLATING

1. Mix the tuna together with the soy sauce, chives, olive oil and sea salt and add to the plate.
2. Add the Red Chili aioli to the plate as design.
3. Add the Crispy Corn Tacos and garnish with micro cilantro.