Ahi Tuna Tacos Recipe With Wasabi Cream And Mango Avocado Salsa

AHI TUNA TACOS

Steps:

• Pat dry tuna steak and season with salt and pepper.
• Place a pan over medium heat and add drizzle of oil.
• Mix black and white sesame seeds and sprinkle half of mix on one side of steak. Press the seeds onto the steak so they stick. Do the same with the other side.
• Once pan and oil are hot place the steak on pan and sear for 2-3 minutes. You want to just barely see the bottom of the steak cooked. If you prefer your tuna more cooked, leave on for additional 1-2 minutes. Flip steak over and sear another 2-3 minutes.
• Remove steak from pan and thinly slice into strips.
• Combine all ingredients in a large bowl and mix.
• Add salt and pepper to taste.
• Heat tortilla by preferred method. You can use a skillet or pan that has been over medium-high heat and when skillet is very hot, add tortilla to heat through for 30 seconds-1 minute depending on the heat level of your stove. Flip halfway through.
• Assemble tacos by adding tuna strips to tortillas and topping with slaw, mango, and wasabi sauce. Sprinkle with sesame seeds and enjoy!

SEARED AHI TACOS WITH MANGO AVOCADO SALSA

Steps:

• Add all ingredients to a bowl and stir together to combine
• In a medium-sized cast iron skillet, heat the oil to medium-high. Sprinkle the ahi steaks with kosher salt and pepper on both sides.
• Carefully place the ahi steaks on the skillet and sear until crispy and the ahi is cooked about ¼" inch up the steak. Repeat for the other side.
• Place the ahi steaks on a cutting board and once cool enough to handle, use a sharp knife to cut the steaks.
• Heat the corn tortillas in the cast iron skillet. Place them on a plate and load them up with desired amount of ahi and mango avocado salsa.

JOHNNY GARLIC'S AHI WON TACOS

Steps:

• In a deep-fryer or heavy-bottomed pot, heat the canola oil to 360 degrees F. Fold the pot sticker skins to create a taco shape and fry in the canola oil. Set aside to cool.
• In a small bowl, gently toss the tuna, Mango Jicama Salsa and Sweet Soy Sauce. Fill each taco shell with 1/4 of the mixture, and finish with a 1/2-ounce drizzle of the Wasabi Cream.
• To serve, arrange the tacos over a bed of the pea shoots and dress with the eel sauce.
• In a small bowl, gently stir all of the ingredients together. Allow the flavors to marry for 20 minutes before serving.
• Whisk all ingredients in a small bowl until well combined. Let the mixture sit in the refrigerator for 15 minutes or until ready to serve.
• Combine all of the ingredients in a mixer fitted with a paddle attachment. Whip on high until the mixture forms hard peaks, about 5 minutes. Refrigerate until ready to use.

PAN-SEARED TUNA TACOS W/AVOCADO AND MANGO SALSA

Steps:

• Heat a medium skillet over high. Add oil to pan; swirl to coat. Pat tuna dry with a paper towel. Sprinkle tuna with salt and pepper. Add tuna to pan; cook 2 minutes on each side or until desired degree of doneness. Transfer tuna to a cutting board; cut cross the grain into 1/4-inch thick slices.
• Warm tortillas. Divide tuna evenly among tortillas. Top each taco with 1 tablespoon salsa and 2 avocado slices. Serve immediately.

SEARED AHI TUNA STEAK WITH MANGO SALSA AND WASABI-AVOCADO CREAM RECIPE BY TASTY

Steps:

• Marinate the Ahi tuna steaks in soy sauce and chili flakes. The soy sauce should cover the steaks. Use more if needed. Chill in the refrigerator for 1 hour.
• Mango salsa: Dice the mango, bell pepper and onion. Combine all ingredients in a bowl and mix well. Salt to taste. Chill in the refrigerator for 1 hour.
• Wasabi-avocado cream: Blend all ingredients in a food processor until smooth or mash with a fork.
• Ahi tuna steaks: Take tuna out of the marinade and pat dry with paper towels. Spray/brush with vegetable oil.
• Heat a cast iron pan and sear tuna steaks for 2 minutes per side for medium or 4 minutes per side for well-done.
• Spoon wasabi-avocado cream and mango salsa on the plate and lay Ahi tuna steak on top.
• Serve and enjoy.