favorite recipes from Tommy Bahama's

             

The Tommy Bahama restaurant here in Newport Beach is one of my go-to lunch and dinner places.  Their menu is full of tropical inspired healthy items, and they have kindly shared a few recipes of my favorite items with me.  The Ahi Tuna Tacos are my absolute top choice!  They are fresh, tangy and a bit spicy, and oh so yummy!  The Cabo Fish Tacos are a gourmet version of a baja fish taco.  Amazing flavors meld together in this dish!  And lastly, to wash it all down, try the Cantaloupe Sunset.  This cocktail is summer in a goblet.  Salty, sweet and oh, so fresh!  Try these at home, or stop by Tommy Bahama’s to try all three!  Let me know what you think!            

            TOMMY BAHAMA AHI TUNA TACOS           

Serves 4 

Ingredients                                                                   

4           Wonton wrrappers, 3 ½”x 3 ½ “squares                           

2 oz.     Asian Slaw                                                                     

2 tsp     Lime Vinaigrette                                                         

4 oz      Ahi Tuna, fresh, diced ¼ inch cubes                  

2 tbsp   Ahi Tuna Taco Dressing                                                          

4 tsp     Wasabi Lime Avocado                                                             

1 tsp      Sesame seeds, black and white, toasted                       

2 tsp      Red bell pepper,  very fine dice                         

2 tsp      Scallions, very thin bias cut                                  

To Prepare: 

Wonton tacos – pre-heat a deep fryer or a large stock pot to 335 degrees with canola oil.  To make a wonton taco shell (You can use a stainless steel taco molder at a local restaurant supply store or online at Pronto Products) submerge the taco molder with wonton shells into oil for 50 seconds or until light golden brown.  Drain on paper towels and set aside.  (To skip this step, just use a high-end gourmet taco shell.)        

Toss the Asian slaw with the lime vinaigrette in small bowl.  Evenly distribute the slaw within the 4 taco shells.  Toss the diced tuna with the tuna taco dressing in small bowl until incorporated and spoon evenly on top of the slaw in each taco.  Drizzle the wasabi lime avocado on the tuna on each taco and sprinkle with the sesame seeds, red bell pepper and scallions.  Enjoy! 

Asian Slaw

4 oz Green cabbage, shredded thin, ¼ inch                 

2 oz Red onions, sliced into half moons, 1/8^th inch

2 oz Jicama, peeled, julienne 2 inches long                 

1 oz Cilantro, fresh, washed, rough chopped                            

 To prepare:

Add all ingredients together and mix well. 

Lime Vinaigrette

4 tbsp Olive oil

2 tbsp Fresh lime juice                                                                             

2 tsp House salt and pepper (Recipe below)              

3 tbsp Kosher salt                      

1 tbsp Coarse grind black pepper     

½ tsp  White pepper                

                  To prepare:

Add the house salt and pepper and lime juice to a small bowl and slowly whisk in the olive oil.  Reserve

Ahi tuna Taco Dressing

1 ½  fl oz  Sesame oil                                                                

1 ½ fl oz   Soy sauce                                                                                  

1 ¼  tsp    Ginger, fresh, peeled, minced                                                        

1 ¼ tsp     Chipotle paste                                                                                        

½  tbsp.    Fresh lime juice                                                                                      

½  tbsp.    Shallots, minced                                                                    

 To prepare:

Add all ingredients into mixing bowl and whisk together.  Make sure when adding to tuna to mix together first before adding as dressing will separate. 

Wasabi Lime Avocado Sauce

4 oz        Sour cream                                                                                   

2.5 oz    Avocado, diced                                                                         

½ tbsp   Lime, whole, squeezed                                                                          

½ tsp     Kosher salt                                                                                    

Pinch     Cayenne pepper                                                                       

Pinch     White pepper                                                                                             

1 tsp      Wasabi paste                                                                                              

¼ tsp     Sugar, granulated                                                                     

To prepare:  

In blender or food processor add avocado and sour cream and mix until smooth.  Add remaining ingredients and blend until incorporated.  

TOMMY BAHAMA CABO FISH TACOS

Serves 4 
Ingredients:
1 1/2 lbs. of your favorite white fish
8 oz. Fish Taco Marinade (see recipe below)
8 tbsp. Lime Sour Cream (see recipe below)
8 tbsp. Chipotle Aioli (see recipe below)
3/4 lb. Asian Slaw (see recipe below)
8 tbsp. Pico de Gallo (see recipe below)
12 6" white corn tortillas
4 oz. unsalted butter
2 tbsp. of your favorite blackening spice 

Fish Taco Marinade:
3/4 cup unsweetened coconut milk
1/4 cup egg yolks, whipped
1 tbsp. cilantro, washed and rough chopped
1 tbsp. jalapeño, minced
1 tsp. cumin
1 tsp. Spanish paprika To prepare:
In a clean mixing bowl, combine all ingredients and mix well. Cut the white fish into 1 oz. pieces and place into the marinade, mixing everything together.  Hold refrigerated for at least 12 hours. 

Chipotle Aioli
1/2 cup mayonnaise
1 tbsp. Dijon mustard
1 chipotle pepper
1 tsp. lime juice, freshly squeezed
Kosher salt to taste
Coarse ground black pepper to tasteTo prepare:
Place all ingredients in a blender. Puree until everything is incorporated and the aioli is smooth in consistency. Transfer to a squeeze bottle with a small tip and refrigerate. 

Lime Sour Cream
6 tbsp. sour cream
2 tbsp. lime juice, freshly squeezed To prepare:
Place ingredients into a small, clean mixing and blend together well. Transfer to a squeeze bottle with a small tip and refrigerate. 

Pico de Gallo
1/2 cup yellow onion
1 tbsp. jalapeño
1/4 cup ripe tomato
1/2 tsp. kosher or sea salt
1 tbsp. lime juice, freshly squeezed
1/2 tbsp. cilantro, finely chopped
1 pinch black pepper To prepare:

       Dice the yellow onion and tomato; mince the jalapeño. Place in a small, clean mixing bowl.   Wash and finely chop the cilantro; then add to the bowl.   Add the salt, lime juice and black pepper. Mix everything together well and hold refrigerated.

CANTALOUPE SUNSET

1 ¾ parts tequila

1 ½ parts Marie Brizard® Watermelon Liqueur
1 ½ parts scratch sour mix
¾ part fresh orange juice

Build ingredients in a mixing glass. Shake with ice 20 times.

Strain into a coupe glass over 3 ice cubes and garnish rim with a 
blend of sugar and salt and a cantaloupe ball on bamboo skewer.

Scratch Sour Mix:
(Recipe makes 1/2 gallon.

 Can be stored in the refrigerator for up to 3 days.)

3 oz. egg whites, pasteurized
2 cups sugar
4 cups water
3 ½ cups fresh lemon juice
¼ cup fresh lime juice
¼ cup fresh orange juice

Whisk egg whites in a large bowl until frothy.

Stir in the sugar and mix until incorporated.

Add water and fresh juices and mix thoroughly.

ciao! Fabiana

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