Prep
10 min
Total
14 min
Serves
16
INGREDIENTS
- 1 lb sushi grade ahi tuna diced into 1/4" pieces
- 1/4 cup finely chopped chives
- 2 tbsp light soya sauce
- 1 tbsp sesame oil
- 1 tsp finely grated ginger
- 1 tbsp toasted sesame seeds
- 1 tbsp crushed, toasted macadamia nuts
- 1 tsp chopped chili
- 1 tin caviar optional
- 1 large, thick sweet potato thinly sliced into chips
METHOD
- In a medium bowl mix soya sauce, sesame oil, ginger, sesame seeds, macadamia nuts, chives, and tuna. Chill for 20 minutes.
- Deep fry the sweet potato chips until they float. Remove from fryer and place over the edge of a baking tray to get the desired taco form. Season with salt and pepper.
- Once cooled, stuff tacos with Poke mixture and garnish with caviar.
