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Seared Tuna Tacos

Prep Time 10 mins
Cook Time 5 mins
Course Main Course
Servings 2 people

Ingredients
  

  • 6-8 small taco shells (I used corn tortillas, but flour ones would taste great as well)
  • 1 sashimi grade ahi tuna steak

Cajun Tuna

  • 2 tbsp cajun spice mix

Sesame Soy Tuna

  • 3 tbsp soy or tamari
  • 1 tsp minced ginger
  • 1 tsp sesame oil
  • 1 tbsp mirin

Taco fillings

  • 1/2 cup cherry tomatoes, chopped
  • 1/4 cup white onion, chopped
  • 1/4 cup cilantro, chopped
  • 1/2 lime, juiced
  • 1/4 red cabbage, mandolined or thinly sliced
  • 1/4 cup rice wine vinegar
  • 1 tsp salt
  • 1 tsp sugar (optional)
  • 1 avocado
  • 1 tsp furikake (if making sesame soy tuna)

Jalepeño Crema

  • 1-2 jalepeños (seeded for less spicy)
  • 1/2 cup Greek yogurt
  • 1/2 lime, juiced and zested
  • 1-2 cloves garlic, minced or grated
  • 1/4 cup cilantro (optional)
  • salt and pepper to taste
  • lime wedges, for serving

Instructions
 

Sesame Soy Tuna

  • Mix all ingredients in a small bowl, and transfer to a small resealable ziplock bag. Add tuna and place in fridge for about 20-30 minutes.
    Once ready, heat non stick pan over high heat. Wait until the pan is hot, and add a little sesame oil. Sear about 1-2 minutes per side and immediately remove off of heat.

Cajun Tuna

  • Place tuna on a small plate and sprinkle the seasoning on all sides, patting in the spices as you go. Heat non stick pan over high heat. Wait until the pan is hot, and add a little butter or oil. Sear about 1-2 minutes per side and immediately remove off of heat.

Taco Fillings

  • For the pico de gallo, chop up cherry tomatoes, onion and cilantro and place in bowl. Add lime juice and mix through. Wait until closer to serving to add salt to taste.
  • For the pickled cabbage, mandolin or thinly slice red cabbage. Add to a resealable zip lock bag or a jar, with the rice wine vinegar, salt, and sugar. Refrigerate and let sit for at least 15 minutes.
  • Either slice or smash avocado, and squeeze a bit of lime on top. Set aside.

Jalepeño Crema

  • Char jalepeño over medium high heat on a cast iron pan or on the grill, until softened. Let cool.
    Add all ingredients for the crema into a processor or a bowl if using a hand blender. Blend until smooth. Add more salt or Greek yogurt if too spicy, and more jalepeño if not spicy enough!

Assembly

  • Slice the tuna and place on a plate. Get taco shell, and fill with pickled cabbage, tuna, pico de gallo, avocado, and drizzle with the jalepeño crema. Serve with lime wedges. If making with soy sesame tacos, sprinkle furikake on top.