20 Cultural Fusion Dishes

Photo by: Leigh Beisch

Japanese Fish Tacos

1/2 cup ponzu sauce
1 1/2 pounds boned, skinned Pacific albacore tuna fillets, about 1 in. thick
1 tablespoon vegetable oil
12 to 14 corn tortillas (5 to 6 in.), warmed on grill
Toasted Sesame Slaw
Ponzu-Wasabi Mayo

1. Pour ponzu into a large, resealable plastic bag. Add albacore, seal bag, and turn fish to coat. Chill for 1 hour, turning once. Drain ponzu from bag. Add oil

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Photo by: Leigh Beisch

Japanese Fish Tacos

1/2 cup ponzu sauce
1 1/2 pounds boned, skinned Pacific albacore tuna fillets, about 1 in. thick
1 tablespoon vegetable oil
12 to 14 corn tortillas (5 to 6 in.), warmed on grill
Toasted Sesame Slaw
Ponzu-Wasabi Mayo

1. Pour ponzu into a large, resealable plastic bag. Add albacore, seal bag, and turn fish to coat. Chill for 1 hour, turning once. Drain ponzu from bag. Add oil and turn bag to coat fish.
2. Heat grill to very high (550° to 650°). Oil cooking grate, using tongs and a wad of oiled paper towels.
3. Grill fish, covered, turning once, until grill marks appear and fish is rare, 3 minutes. Slice albacore crosswise. Fill tortillas with slaw and fish, then top with a drizzle of mayo.

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