100 Favorite Dishes: The Roti Taco at Mister Tuna

No. 41: The Roti Taco at Mister Tuna
When we ordered the roti taco at chef Troy Guard's hip hot spot in RiNo, we weren't sure what to expect. The dish claimed it had harissa duck confit, tabbouleh-style salsa and raita, a yogurt flavored with coriander, cilantro and lime zest. All of this was to be placed on a traditional South Asian roti, a flaky, unleavened flatbread commonly used as a side dish for sopping up sauces and curries, and sometimes for wrapping food like a burrito. As a concept, it sounded intriguing; the result was beyond anything we had imagined.

First of all, the dish looked beautiful, an imperfect circle topped with a pile of gently placed greens and thinly sliced cucumber. The cooks cut the roti in half for us to make sharing easier, something we would recommend even if you're eating it solo. From there each half was easily folded to create the desired taco effect, and with the first bite, it became clear that this was another of chef Troy Guard's winning combinations.

“We knew we wanted to have duck on the menu and explored many different preparations," says Guard. "Ultimately, we went with a taco, because everyone loves tacos."

It was during the chef's time living in Singapore that he fell in love with Malaysian and Indian flavors, two components he wanted to incorporate into this dish. Guests can really get a sense of that when they bite into the buttery roti and are immediately greeted by strips of the slightly spicy, juicy duck. Then the fresh-tasting salsa comes in, a lovely melody of seasonal squash, cucumber, heirloom tomatoes, dill, parsley and chopped greens. The whole thing gets drizzled with housemade honey vinegar and lime-infused oil. Even with all those flavors going on, the richness of the poultry and cool acidity of the raita come through. As a whole, the roti taco proves balanced and unique, exactly what we hope for with fusion foods.

"Mister Tuna is all about being fun, non-traditional and creative," says Guard, "and I think that’s exactly what this dish embodies.”

Hungry for more? All of the dishes in our 2016 countdown are linked below.

No. 100: Masala Beef at Biju's Little Curry Shop
No. 99: Bacon Shrimp and Grits at Bacon Social House
No. 98: Porchetta and Kimchi Sandwich at Brider
No. 97: Squab-and-Sunchoke Tortellini at Abejas
No. 96: Housemade Burrata at Viand
No. 95: Schweinshaxe at Rhein Haus
No. 94 Kimchi Jeon at Seoul BBQ
No. 93: Zuppa Pomodoro at Parisi Italian Market & Deli
No. 92: The Ocean Salad at Sushi-Rama
No. 91: The Signature Bowl from Churn & Burn
No. 90: Green Chorizo at Los Compadres
No. 89: The Diavola Calzone at Pino's Neighborhood Pizzeria
No. 88: Biscuits and Green Chile at the Noshery
No. 87: Chirashi at Izu Sushi
No. 86: Brisket and Ribs at GQue Championship BBQ
No. 85: The Tornado at the Chowder Room
No. 84: Korean Fried Chicken Wings at Yong Gung
No. 83: A Meatball Hero at Lil' Ricci's New York Pizzeria
No. 82: Shakshuka at Stowaway Coffee + Kitchen
No. 81: Late-Night Ramen at Brazen
No. 80: Potato Tacos at El Tejado
No. 79: Corned Beef Heart at theWay Back
No. 78: The Fried Bologna Sandwich at Snarfburger
No. 77: Sweet Corn Mezzaluna at Bar Dough
No. 76: Duck Confit at Table 6
No. 75: Croque Monsieur at Fire
No. 74: Tahini Cookies at the Preservery
No. 73: The Alferd Packer Salad at MAD Greens
No. 72: The Tuna Poke Bowl at Ohana Island Kitchen
No. 71: Mini Chile Rellenos at La Loma
No. 70: The Combination Banh Mi at Vinh Xuong Bakery
No. 69: The Falafel Waffle at Moxie Eatery
No. 68: Korean Fried Duck Wings at Chow Urban Grill
No. 67:  Spaghetti Alla Carbonara at Spatola
No. 66: The Classic Burger from Skirted Heifer
No. 65: The Chicken Salad Stuffed Avocado at Poppies
No. 64: Super Pass Key Special at Pass Key
No. 63: How the West Was Won at Dozens Restaurant
No. 62: Manzo With Polenta at Spuntino
No. 61: P & S Snack Mix at the Pig & the Sprout
No. 59-60: Sloppers at Gray's Coors Tavern and Diego's
No. 58: Potstickers at Zoe Ma Ma
No. 57: Griddle Cooked Bullfrog at Yum Yum Spice
No. 56: Macaroni and Cheese at Work & Class
No. 55: Lobster, Egg and Caviar Bruschetta at Bar Fausto
No. 54: Orecchiette at Coperta
No. 53: Cheese Steak at Steuben's Food Service
No. 52: PB&B Acai Bowl at ProsperOats
No. 51: Gold Miner's Breakfast at River and Woods
No. 50: Bison Pastrami at To The Wind Bistro
No. 49: Spicy Beef Hot Pot at Bronze Empire
No. 48: Brad's Neo Gyro at Avelina
No. 47: The Egg and Croissant Sandwich at La Fillette Bakery
No. 46: Smoked Brisket Stroganoff Pot Pie From Humble Pie and Kitchen Table
No. 45: Hisbiscus-Flower Tacos at Comal
No. 44: The Juicy Lucy at the Midwestern Saloon
No. 43: Italian combo #2 at Carbone's
No. 42: Huevos Rancheros at Las Potrancas