Lunchbreak: Mini Ahi Tuna Tacos

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Chef Rick Gresh, Director of Culinary Operations at Flight Club

Flight Club

111 W. Wacker Drive, Chicago


Ahi Tuna Tacos

Yield: 1 service

Chili Vinaigrette Ingredients

1 ea             Orange juiced

1 ea             Lemon juiced

1 ea             Red chilies, chopped

1tbsp            Chives. Chopped fine

½ tsp           Aleppo pepper

½ tsp           Salt

½ ea            Jalepeno, seeds removed, chopped fine

4 oz (1/2 cup) Olive Oil


  1. Mix all ingredients together


Taco Ingredients

3 ea             mini taco shells

3 oz (6 T)      ahi tuna, raw, diced medium size

1 tbsp           cucumber, diced small

1 tbsp           fennel diced small

1 oz (2 T)      chili vinaigrette

to taste         kosher salt & black pepper

2 pc             freeze dried orange

1 oz (2 T)      guacamole


  1. In a mixing bowl combine the tuna, cucumber, fennel, vinaigrette and salt and pepper.
  2. Fill each taco with the tuna mixture.
  3. Crush the orange into smaller pieces and top tuna with it.
  4. Smear guacamole on the plate, place tacos on plate.


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