Hawaiian Ahi Tacos with Ginger Soy Dressing

Hawaiian Ahi Tacos with Ginger Soy Dressing

Stolen with permission from Executive Chef & Owner of Copley’s on Palm Canyon in Palm Springs this recipe is good enough for Hollywood royalty. In fact Copley’s is located in the former Cary Grant estate. The menu features contemporary California American cuisine with such innovative dishes as “Oh My” Lobster Pie and Hawaiian Ahi Tacos. Diners are also treated to homemade desserts like basil or cinnamon and ginger ice cream made with fresh herbs grown on-site.

Every year the Palm Springs Desert Resorts Restaurant Week takes place – this year from June 4th to 13th. Restaurant Week offers residents and visitors alike a chance to enjoy 10 days of delicious dining in the desert as participating restaurants offer uniquely created three-course prix fixe menus for $24 or $36, depending on the restaurant. Last year’s offerings included a wide variety of creations; from shrimp and lobster risotto to coq au vin, sautéed sand dabs and “build your own” customized pizzas. With over 100 restaurants participating this year, and hotels offering special rates for the occasion, it seems like the perfect time to take a culinary adventure vacation in the desert!

About the chef: after earning a degree at the Westminster Culinary College in London, Andrew Copley began his career at the world-renowned Savoy and Park Lane hotels, and proceeded to tour the globe as he acquired prestigious culinary positions and a number of “best of” honors.
This included stints at the Grand Hyatt on the Sunshine Coast in Australia, the Ritz Carlton in Maui, the Ritz Carlton in San Francisco, and then back to Hawaii where he became Executive Chef of the Lodge at Koele at the Four Seasons Resort, where his refined creations won accolades.
Chef Copley ultimately settled in Palm Springs, to realize his dream of opening his own restaurant.

Copley’s on Palm Canyon
621 North Palm Canyon Drive
Palm Springs, CA 92262
760 327 9555

This recipe makes 10 tacos and is served at Copley’s for $14 for an appetizer of serving of 2 tacos.

Please note: the batter for the taco shells should be made the night before and chilled in the fridge overnight. The recipe calls for green wasabi tobiko, or red tobiko – which is lump fish caviar and is available in specialty sections of the supermarket.

Ingredients for Ahi Tuna Tartar:
1/2lb Ahi tuna (small dice)
1 Avocado (peeled, small dice)
1/4 cup green onion (finely chopped)
1 packet radish sprouts
1/4 lb green wasabi tobiko, or red tobiko (lump fish caviar which is available in specialty sections of the supermarket)

Ingredients for Ginger Soy Dressing:
3 shallots, peeled and quartered 
1 inch piece Hawaiian ginger, peeled, diced 
¾ cup cilantro 
2 cloves garlic, peeled 
¾ cup soy sauce 
3 Tablespoons rice wine vinegar 
1 cup vegetable oil 
3 teaspoons sesame oil 
4 teaspoons sweet chili sauce

Ingredients for Taco Shells:
1/4 lb unsalted butter
8oz. light corn syrup
1 tablespoon ground ginger
1/2 tablespoon sesame seed oil
2 1/2oz. all purpose flour
1/4 cup black sesame seeds
1/4 cup white sesame seeds
Kosher salt to taste
Cracked black pepper to taste

Steal This Recipe® Step by Step Instructions for the Taco Shells:
In a large pan over a low heat slowly melt the butter, corn syrup, ginger and sesame oil. Once the butter is melted whisk in the flour, next fold in the sesame seeds, season to taste and chill overnight.
Preheat the oven to 300? F.
Cover a baking sheet with a Silpat cloth, take about 1 teaspoon of the batter and roll into a ball place on the baking sheet and repeat keeping the balls 6 inch apart.
Bake for 5 to 6 minutes or until the batter is flat like a chip and golden brown, remove from the oven. 
To shape into a taco shell place a wooden spoon on the counter with the handle hanging off the counter, place the chip over the handle and allow to cool.
Instructions for the Ahi Tuna Tartar:
In a medium size bowl mix together the ahi, avocado and green onion and toss with the soy dressing.
Place about 2oz of the mix in each taco and garnish with radish sprouts, tobiko and a little extra dressing around the plate.

Instructions for the Soy Ginger Dressing:
Place the soy sauce, vinegar, vegetable oil and sesame oil in a blender. 
While the machine is running add the garlic, shallots, ginger, sweet chili and cilantro, strain and set aside.

Instructions for Plating:
To make the taco stand up on the plate, mash a little avocado, place the avocado in the center of the plate and position the taco on top of the avocado.

For information on Palm Springs Restaurant Week visit www.palmspringsrestaurantweek.com.

The following nutritional anaylsis is for (1) taco - recipe makes 10.

Nutritional information provided by www.foodcalc.com