Spicy Tuna Tacos

By way of Normandy, Paris and Los Angeles, Stephane Beaucamp knew he wanted to live a simple, eco-friendly, organic lifestyle in Texas. And as Executive Chef, he brings together clean, fresh, sensible and flavorful foods for Lake Austin Spa Resort guests.

He has worked for some of the most famous restaurants in the world including the famous spa of Enghien-les-Bains and the Hôtel le Trianon in Versailles and has cooked for many celebrities including Elton John, Charlize Theron, Renee Zellweger, Tim Curry, Adrian Brody and Nicole Kidman (who asked him to cater her birthday party one year). See Full Bio


Yellowfin Tuna Tartare Tacos with an Avocado Puree and Cumin Jicama Slaw in a Crispy Taro Shell


• 8 oz Yellowfin tuna, diced
• 2 tbsp Vegenaise
• 1 tsp Sriracha
• 1 tbs Scallion, minced
• ½ tsp Dark roasted sesame oil
• 1 Avocado, mashed
• 1 tbsp Extra virgin olive oil
• ¼ tsp Ground cumin
• Sea salt and pepper
• 4 oz Jicama, peeled and shredded
• 1 oz Red onion, fine diced
• 1/8 bunch Cilantro, chopped
• Taro root, peeled and sliced
• Grapeseed oil (to fry the Taro Root)
• Microgreens or micro cilantro (presentation)

1. Dice the tuna and reserve in the fridge
2. Mix well, vegenaise, sriracha, sesame oil, scallion and alt and pepper to taste and reserve it in the fridge
3. Mashed avocado pulp with olive oil and seasoned with salt and pepper
4. Mixed shredded jicama, diced red onion, chopped cilantro with olive oil and salt and pepper
5. Peel the taro root, sliced it thin and cut it with a round cookie cutter, place it in a taco shell holder and fry it in hot grape seed oil until crispy, let it rest for 10 minutes and remove the taro taco shell from the taco holder
6. Mixed tuna with the vegenaise – shriracha mix

To serve:
Spoon some avocado puree on the plate, place the taro root taco shell on the avocado, add in the bottom of the shell the jicama slaw, then add the spicy tuna tartar mix and top it with microgreens and serve