Tuna tartar with garlic aioli and malanga tacos
8 ounces fresh tuna (diced very fine)
1/2 jalapeño, small dice
Salt to taste
1 tablespoon smoked paprika
2 tablespoons lemon oil
1 teaspoon muscatel vinegar
In a small bowl place all ingredients and mix until well incorporated, reserve.
Roasted garlic aioli
8 cloves of roasted garlic
3 tablespoons muscatel vinegar
1 tablespoon fresh minced ginger
1 tablespoon lime juice
1 whole egg
½ cup vegetable oil
In a blender cup place all the ingredients but the oil.
Mix everything in a medium speed, add the oil slowly until well incorporated.
2 each medium malangas, sliced in thin rounds 1/8 inch thick
Place in taco molds and deep fry until golden brown.
1 cup iceberg lettuce finely julienne
Place the tuna tartar in the malanga shells garnish it with the iceberg lettuce and top with a small amount of garlic aioli. Top with pickled jalapeño slices and iceberg lettuce.