6-8small taco shells (I used corn tortillas, but flour ones would taste great as well)
1sashimi grade ahi tuna steak
2tbspcajun spice mix
Sesame Soy Tuna
3tbspsoy or tamari
1/2cupcherry tomatoes, chopped
1/4cupwhite onion, chopped
1/4red cabbage, mandolined or thinly sliced
1/4cup rice wine vinegar
1tsp furikake (if making sesame soy tuna)
1-2jalepeños (seeded for less spicy)
1/2lime, juiced and zested
1-2clovesgarlic, minced or grated
salt and pepper to taste
lime wedges, for serving
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.
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.
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.
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!
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.