Tuna Tacos

By Chef Bill Muzio


4 oz. diced tuna
1 tsp sesame seeds
2 oz. scallion
1 tsp shallots
1 oz. minced carrot
2 oz. spicy mayo
1 oz. wasabi mayo
3 oz. guacamole
3 crispy wonton shells


Mix tuna, sesame seeds, scallion and shallots together.

Add spicy mayo and mix together.

Place mixture into wontons.

Add wasabi mayo and guacamole over top of tacos.

Garnish with carrot and enjoy!




Meet the Chef

Executive Chef Bill Muzio has been at the helm of VIEW since the restaurant debuted to the Long Island dining scene in 2010, having earned impressive accolades from Newsday, The New York Times and Long Island Pulse. He was inspired to become a chef at the young age of 13 when he started cooking in his grandmother’s house. At 14, he landed his first job in the industry at his uncle’s restaurant. Where he ultimately decided he not only wanted to become a chef, but become a great chef.

Muzio brings worldly experience to the table, having learned and perfected the craft in kitchens across the world in places such as Thailand and France. His tenure at Le Bernadin in New York City under world-renowned Chef Eric Ripert fine-tuned his expertise that led him home to Long Island.