Hawaii’s Taco Logan Barnes / Orange County School of the Arts

Ingredients for Hawaii’s Taco:

• ½ tbsp The Perfect Puree Thai Basil & Black Pepper blend
• ¼ cup yellow fin tuna
• 2 cup rice
• 1 cup rice vinegar
• ½ avocado
• 1 seaweed sheet
• chives

Method for Hawaii’s Taco: 

1. Wash your rice with a colander or in the pot for 10 seconds. Wait until the water becomes cloudy, then dump the water out, and repeat until the water becomes clear.
2. Add washed rice and rice vinegar to rice cooker. Cook for 20-30 minutes, depending on the size.
3. While rice is cooking, begin on your Thai Basil & Black Pepper blend and yellow fin tuna marinate. Begin with dicing the yellow fin tuna. Then, put into a bowl with Thai Basil & Black Pepper blend. Follow up by dicing your chives, then put them into a small container to add for presentation later. Cut your avocado into a batonnet or long strips.
4. Assemble the Hawaii Taco. Bring your rice to your seaweed, making sure to spread the rice out evenly. Add the cut avocado, marinated tuna, diced chives, and masago eggs to bring the dish together.
5. Plate with nice dishware, and chopsticks.