From The Chef's Kitchen: Ahi Tuna Toro Tacos
Exclusive recipes, shared only with Pittsburgh Magazine, from some of Pittsburgh's Best Restaurants and chefs. This tasty seafood dish comes from the kitchen of Penn Avenue Fish Co. in the Strip District.
Photo by laura petrilla
1 pound fresh ahi tuna toro
2 jalapeños, seeded and julienned
daikon radish, julienned
4 ounces miso glaze
3 leaves Bibb lettuce, shredded
1 tablespoon chili powder
1 tablespoon cumin
2 tablespoons oil
A few drops sriracha
4 corn or flour taco shells
or 20-25 mini taco shells
(can be ordered through dreamersgourmet.com)
½ cup sugar
½ cup white vinegar
Marinate toro in oil, chili powder and cumin.
In small saucepot, bring to boil the sugar and vinegar. Let cool for 5 minutes.
Julienne daikon radish and put in sugar and vinegar. Seed and julienne jalapeños.
For miso glaze, add 4 tablespoons miso, 4 tablespoons sugar and 4 tablespoons sake in bowl. Mix well.
Grill or pan-sear the toro to desired temperature. Chop into a small dice.
To assemble, warm taco shells, about 2 minutes.
Fill taco shells with toro. Drizzle with the miso glaze.
Add the Bibb lettuce, jalapeños and daikon.
Finally add a drop or two of sriracha.
Serves 4 (or 20 mini servings).
Penn Avenue Fish Co.
2208 Penn Ave., 412/434-7200, pennavefishcompany.com