To serve, arrange the tacos over a bed of the pea shoots and dress with the eel sauce. Whisk all ingredients in a small bowl until well combined. Season tuna on both sides and add to hot pan. Combine all of the ingredients in a mixer fitted with a paddle attachment. In a small bowl, gently stir all of the ingredients together. Refrigerate until ready to use. Let the mixture sit in the refrigerator for 15 minutes or until ready to serve. 2 ounces Mango Jicama Salsa, recipe follows, 1 cup mango, peeled and cut into 1/4-inch cubes, 1 tablespoon finely chopped cilantro leaves, 1 teaspoon seeded and finely diced jalapeno, Sign up for the Recipe of the Day Newsletter Privacy Policy, Seared Ahi Tuna Taco with Asian Slaw and Plum sauce. In a small bowl, gently toss the tuna, Mango Jicama Salsa and Sweet Soy Sauce. Sear for 1 minute per side or until fish is... Heat tortillas in microwave with a damp paper towel to cover for 30 seconds. Whip on high until the mixture forms hard peaks, about 5 minutes. All rights reserved. Fill each taco shell with 1/4 of the mixture, and finish with a 1/2-ounce drizzle of the Wasabi Cream. Allow the flavors to marry for 20 minutes before serving. In a deep-fryer or heavy-bottomed pot, heat the canola oil to 360 degrees F. Fold the pot sticker skins to create a taco shape and fry in the canola oil. Set aside to cool. In a small bowl, gently toss the tuna, Mango Jicama Salsa and Sweet Soy Sauce. © 2020 Discovery or its subsidiaries and affiliates. Heat oil in pan until hot. Fill each taco shell with 1/4 of the mixture, and finish with a 1/2-ounce drizzle of the Wasabi Cream.