Hub Cooking Club: Tuna Tartare Cannoli

The Hub Today's Anna Rossi embraces fusion at its finest with Chef Mike Paquette from Aqua Pazza with delicious tuna tartare cannolis. 

Tuna Tartare Cannoli 
Chef Mike Paquette at Aqua Pazza 
Ingrendients: 
4.5oz Raw Tuna
2 oz Chopped Mango
2oz Diced Apple
2oz Chopped Avocado
1 Tsp Diced Serano Chili
1 Tsp Toasted Black Sesame Seeds
1 Tsp Sesame Oil
1 Tsp Fresh Lime Juice
Salt 
Directions: 
Mix all ingredients in cold b/owl
Crispy Cannoli Shell
wrap wonton wrapper around Cannoli Mold
Fry @ 350 degrees for 4 minutes until golden Brown

Tuna Tartare Cannoli 

Chef Mike Paquette, Aqua Pazza 

Ingrendients: 

4.5oz Raw Tuna

2 oz Chopped Mango

2oz Diced Apple

2oz Chopped Avocado

1 Tsp Diced Serano Chili

1 Tsp Toasted Black Sesame Seeds

1 Tsp Sesame Oil

1 Tsp Fresh Lime Juice

Salt 

Directions:

Mix all ingredients in cold bowl

Crispy Cannoli Shell

Wrap wonton wrapper around Cannoli Mold

Fry @ 350 degrees for 4 minutes until golden Brown

Contact Us