ASIAN STYLE TUNA TACOS
Delight your friends with these delicious Asian Style Tuna Tacos. Marinated ahi tuna is served over an asian slaw, avocados, and covered with mayo
Provided by Tiffany bendayan
Categories Appetizer Main Course
Time 15m
Number Of Ingredients 17
Steps:
- Mix tuna with 1/2 of dressing. Cover, refrigerate and set aside
- In another bowl, mix slaw ingredients with 1/4 dressing. Set aside
- In a small container mix the rest of the dressing with the avocado cubes
- For spicy mayo mix the mayonnaise and TABASCO® Sauce together. Place in a squeeze bottle (optional)
Nutrition Facts : ServingSize 2 tacos, Calories 802 kcal, Carbohydrate 49 g, Protein 35 g, Fat 52 g, SaturatedFat 8 g, Cholesterol 54 mg, Sodium 1422 mg, Fiber 9 g, Sugar 11 g
ASIAN-INSPIRED TACOS WITH BLACK AND BLUE TUNA
Fresh tuna, spicy sour cream, and crunchy cabbage are wrapped in warm flour tortillas in this delicious twist on fish tacos. If fresh sushi-grade tuna is not available try halibut, mahi-mahi or other firm fish. Adjust the spiciness of the wasabi-sour cream to your personal taste.
Provided by BAJATHECAT
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Marinate tuna slices in soy sauce in a bowl, 10 to 15 minutes.
- Remove fish from soy sauce to a plate and season with black pepper; set aside.
- Whisk sour cream and wasabi paste together in a small bowl; cover and refrigerate until ready to use.
- Heat peanut oil in a heavy skillet over high heat. Sear tuna slices in hot oil until lightly browned, 15 to 20 seconds per side. Transfer rare tuna to a cutting board and cut into smaller pieces.
- Heat tortillas in a clean skillet over medium heat until warmed through, about 1 minute each.
- Serve tuna in warm tortillas topped with cabbage, green onion, and wasabi sour cream.
Nutrition Facts : Calories 314.8 calories, Carbohydrate 34.5 g, Cholesterol 34.5 mg, Fat 8.3 g, Fiber 2.3 g, Protein 23.3 g, SaturatedFat 1.8 g, Sodium 1015.1 mg, Sugar 3.2 g
SEARED AHI TUNA TACO WITH ASIAN SLAW AND PLUM SAUCE
Provided by Food Network
Categories appetizer
Time 55m
Yield 12 appetizer sized tacos
Number Of Ingredients 21
Steps:
- For the taco shells:
- Cut the wonton skins using a 2-inch circle cutter. Use a taco shell basket and deep fry wontons until golden brown and firm. Remove taco shells from oil, allow to cool and season with sea salt.
- For the Asian slaw:
- Combine cabbage, peppers and onions in a medium sized mixing bowl. In a separate bowl, combine mayonnaise, 1 tablespoon rice vinegar, 1 tablespoon sugar, sesame oil, and sesame seeds. Mix well and combine with cabbage and peppers to marinate for about 1/2 hour.
- For the plum sauce:
- Preheat a medium saucepan over medium heat. Once pan is hot, add vegetable oil, garlic, ginger, and star anise. Saute for about 45 seconds, or until garlic has started to cook. Add 1/4 cup rice vinegar, 1/4 cup sugar, and canned plums. Continue to saute until all ingredients are soft and set aside to cool. Once cooled, puree plum mixture in a vertical blender and reserve for taco assembly.
- For the Tuna:
- Cut tuna into logs about 1-inch by 1-inch by 4-inches. Coat liberally with pepper and a little salt. Heat a saute pan until very hot; add 1 tablespoon vegetable oil and the sear tuna on all sides for about 15 seconds per side. Make sure to just sear outside of tuna and not allow inside to cook. Remove from heat and refrigerate promptly. Once cooled, slice into 1/8-inch thick slices.
- For Taco Assembly:
- Fill each taco shell with a little Asian slaw, place a slice of tuna on top of slaw, and then drizzle with a little plum sauce. Enjoy!
BLACK AND BLUE AHI TUNA
This is one of the few recipes that DH makes and makes well. I'm not sure where he found the recipe but I had to post. It is so good!
Provided by KLBoyle
Categories Tuna
Time 32m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Heat olive oil in saucepan and saute peppers and onion with salt, pepper and oregano.
- In a small bowl mix all spices for tuna and season steaks on all sides. About 2 minute per side.
- Heat skillet on high and sear tuna on all sides in olive oil.
- In a bowl combine ingredients for mustard sauce.
- To serve slice tuna 1/4 inch thick and top with sauce and vegetables.
Nutrition Facts : Calories 205.7, Fat 13.4, SaturatedFat 1.7, Sodium 3792.7, Carbohydrate 16.1, Fiber 5.4, Sugar 5.4, Protein 9.8
FRESH TUNA TACOS
Categories Fish Sauté Super Bowl Lunch Tuna Hot Pepper Healthy Sour Cream Cilantro Bon Appétit Sugar Conscious
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Mix first 4 ingredients in small bowl. Place tuna in medium bowl; sprinkle with taco seasoning. Heat oil in heavy medium skillet over medium-high heat. Add tuna; sauté to desired doneness, about 3 minutes for medium. Reduce heat to medium-low. Stir in sour cream mixture. Cook just until heated through, stirring frequently, about 2 minutes (do not boil).
- Heat taco shells in microwave 20 seconds. Fill taco shells with tuna mixture.
- *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
ASIAN-INSPIRED TUNA CAKES
Found this recipe in "The Metro St. Louis Guide to Smart Parenting" as a kid-friendly healthy recipe. Very simple and very tasty! The sauce rEALLY makes the recipe! The soy and panko give a nice twist to the familiar boring tuna cakes of yesteryear. Can be used as a main dish or as an appetizer. NOTE: Due to the concensus of reviewers, I have decreased the original 1/4 cup soy sauce to 1.5 tablespoons.
Provided by januarybride
Categories Kid Friendly
Time 40m
Yield 1 cake, 6 serving(s)
Number Of Ingredients 13
Steps:
- Beat eggs and then combine with tuna, soy sauce, pepper, onion, panko and melted butter.
- Form into patties (make small ones, so everyone gets 2 for a meal) and chill in refrigerator for 20 minues.
- In the meanwhile, make your dipping sauce. Mix the mayo, garlic powder, lemon juice, lemon pepper and Tabasco sauce (feel free to add more as you like).
- Place dipping sauce in a sandwich size Ziplock baggie.
- Heat oil in large pan.
- Cook tuna cakes for approx 4 minutes per side, or until golden brown, turning cakes only once to get good color.
- When browned on each side, remove and place on a paper towel to drain off excess oil.
- Take baggie with the dipping sauce and barely snip off one of the corners of the baggie. Drizzle the sauce over the top of each cake.
ASIAN-INSPIRED TACOS WITH BLACK AND BLUE TUNA
Fresh tuna, spicy sour cream, and crunchy cabbage are wrapped in warm flour tortillas in this delicious twist on fish tacos. If fresh sushi-grade tuna is not available try halibut, mahi-mahi or other firm fish. Adjust the spiciness of the wasabi-sour cream to your personal taste.
Provided by BAJATHECAT
Categories Asian Recipes
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Marinate tuna slices in soy sauce in a bowl, 10 to 15 minutes.
- Remove fish from soy sauce to a plate and season with black pepper; set aside.
- Whisk sour cream and wasabi paste together in a small bowl; cover and refrigerate until ready to use.
- Heat peanut oil in a heavy skillet over high heat. Sear tuna slices in hot oil until lightly browned, 15 to 20 seconds per side. Transfer rare tuna to a cutting board and cut into smaller pieces.
- Heat tortillas in a clean skillet over medium heat until warmed through, about 1 minute each.
- Serve tuna in warm tortillas topped with cabbage, green onion, and wasabi sour cream.
Nutrition Facts : Calories 314.8 calories, Carbohydrate 34.5 g, Cholesterol 34.5 mg, Fat 8.3 g, Fiber 2.3 g, Protein 23.3 g, SaturatedFat 1.8 g, Sodium 1015.1 mg, Sugar 3.2 g
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