For the tuna: Rinse and pat dry tuna loin, then trim off any connective tissue and cut loin into 1/4-inch cubes. Place in a bowl, cover and refrigerate.
Add hoisin, ponzu, fish sauce and oyster sauce to a separate bowl and mix well, then add star anise. Add the cubed tuna to the sauce bowl and gently fold sauce and tuna together. Cover and refrigerate for at least 30 minutes and up to 3 hours.
For the tacos: Put onion into a bowl with the beet and vinegar, then cover and refrigerate until ready to use. Slice avocado into 12 pieces and cover. Add mayo and chipotle to a food processor and blend for 3 minutes, then set aside.
Add canola oil to a large deep pan over medium heat. Once hot, add a flour tortilla. Flip after 15 seconds and remove to a tray lined with paper towels to absorb excess oil. Repeat with remaining tortillas.
Arrange 3 tortillas on a cutting board and add a slice of avocado to each. Follow with some cubed tuna, pickled onions and beets and chipotle aioli, then sprinkle with french-fried onions and black sesame seeds. Transfer to a plate and repeat with the remaining ingredients.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Mad Love by Latin House, Miami, FL