Chefs at The Table Creekside share this unusual take on the tortilla, that serves as the perfect appetizer to get guests talking while they nosh. Try it at your next party.

Blue Corn Tortilla/Tuna Tacos

Ingredients: 3 oz. of ahi tuna (diced); Lemon zest; Sesame oil; ½ tsp. sriracha ; ½ tsp. soy sauce; ½ tbs. diced jalapenos; 1 tbs. sliced scallions; 1 tbs. chopped cilantro; 3 slices of radish; 1 tsp. tobino (fish roe); 2 oz. shaved cabbage; 2 oz. sour cream; 1 oz. wasabi powder; 1 tsp. of lemon juice.

Combine lemon juice, salt, wasabi powder, sour cream, cilantro and whisk well.

Combine ahi tuna, lemon zest, sesame oil, sriracha, scallions, soy sauce, diced jalapenos, salt to taste and stir well.

Combine cabbage, lemon juice, cilantro, salt to taste and stir well.

Shape blue corn tortilla into a taco shell and fry.

Place the tuna mix in the taco shell, than place the cabbage on top of the tuna, followed with the wasabi cream. Then add the tobiko fish roe and finish with one slice of radish on each taco.