Executive Chef Michael Nelson's Jazz Fest Cooking Demo Recipe

Executive Chef Michael Nelson is heating up the Food Heritage Stage at New Orleans Jazz & Heritage Festival today for Locals Thursday! Join him at 11:30 AM as he highlights local tuna and demonstrates how to prepare GW Fins' Dry Aged Tuna and Firecracker Tuna Tacos. 

If his demo inspired you to get in the kitchen, try your hand at our Firecracker Tuna Taco recipe below. It's the perfect dish for any party or gathering! 

GW FINS FIRECRACKER TUNA TACOS

Firecracker Sauce

Ingredients:

- 1 Tbs Katso Mirin Furikake

- 1 Tbs. White sesame seeds

- 1 Tbs. Black sesame seeds

- ½ tsp. Garlic powder

- 1 cup Sriracha

- 2 ½ Tbs Shrimp paste

- ¼ cup Sesame oil

Instructions:

- Rub Furikake between hands to break up, add sesame seeds and garlic powder, mix well.

- Add Sriracha and shrimp paste, slowly wisk in sesame oil.

- Will keep several weeks in fridge. Ingredients can be found online or at an Asian market.

Asian Slaw

Ingredients:

- 2 cups Napa cabbage -- thinly sliced

- ½ cup Red pepper -- thinly sliced

- ½ cup Yellow pepper -- thinly sliced

- ½ cup Carrot -- julienned

- ¼ cup Green onion -- thinly sliced

- ¼ cup Cilantro -- chopped

Ginger Dressing

Ingredients:

- 1 cup Hot water

- 1 cup Sugar

- ¼ cup Pickled ginger

- ½ cup Pickled ginger juice

- ½ cup Rice vinegar

- ½ Tbs. Salt

- ¼ tsp. Sesame oil

Instructions:

- Add 1 cup of hot water to the sugar and salt, then stir until dissolved. Cool slightly, then add remainder of ingredients, and puree until ginger is finely chopped. Will keep 2 weeks in fridge.

Avocado Aioli

Ingredients:

- 1 Avocado -- skin and pit removed

- 2 Tbs Mayonnaise

- 1 Tbs Lime juice

- ¼ tsp Salt

- (Optional: 1 tablespoon prepared Wasabi)

Instructions:

- Combine all ingredients and puree until smooth.

Taco Shells

Instructions:

- Cut 32 white corn tortillas with a 3" a round biscuit cutter. Using a taco shell frying basket (found on Amazon) fry at 350 degrees until golden brown in a deep fryer.

- If you don't have a deep fryer I recommend you use "Tostitos Scoops" instead of mini taco shells.

Tuna

Instructions:

- Use quality Sushi Grade #1 Yellowfin Tuna. 1 pound tuna will make 32 mini tacos. Cut into ¼ inch cubes and add fire cracker sauce until desired level of heat.

Ginger Slaw

Instructions:

- Add ½ cup ginger dressing to 2 cups Asian slaw.

To Assemble

Instructions:

- Place 1 heaping tablespoon of Tuna in the bottom of the taco shell. Top with a dollop of avocado aioli and fill to the top with ginger slaw.

- (Optional top with ½ teaspoon of Wasabi Tobiko)