Asian Tuna Tacos Recipes

AHI TUNA TACOS

Steps:

• Heat oil in a saute pan. Meanwhile pat the tuna dry with paper towels. Sprinkle the seasoning on all sides of the tuna.
• Once the pan is hot add tuna and sear on all sides until golden brown. Remove from the pan and allow the tuna to rest before slicing into thin slices.
• To assemble tacos place a sprinkle of cabbage onto each taco and place some radishes on top.
• Top with pieces of tuna and a sprinkle of cilantro and sesame seeds on top, if desired.
• Serve immediately with a drizzle of sriracha mayo.
• Add all the ingredients to a small bowl and whisk to combine. Set aside until you are ready to eat your tacos.

ASIAN STYLE TUNA TACOS

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)

ASIAN TACOS

Steps:

• 1.In a mixing bowl, combine chopped steak and teriyaki marinade. Cover and refrigerate for 30 minutes. 2.In a separate mixing bowl, whisk together the ginger, sesame seeds, orange juice, soy sauce and honey. Add the grated cucumber and shredded carrots to the bowl and toss gently. Season the slaw with salt and pepper to taste. Cover and refrigerate until ready to assemble tacos. 3.Heat a skillet on medium high heat until hot. Add chopped steak, along with the marinade and saute until cooked through, about 10 minutes, stirring occasionally. 4.To assemble the tacos, place ¼ cup of the cucumber and carrot slaw in each tortilla. Top with 2 oz. of the hot Teriyaki steak and sprinkle with sliced green onions. Repeat and enjoy.

AHI TUNA TACOS

Steps:

• In a small bowl whisk together zest and juice from the orange, lemon and lime. Mix in the soy sauce, olive oil, sesame oil, shallot, garlic, parsley, ginger and black pepper.
• Place tuna steaks in a resealable plastic bag. Pour marinade over and seal. Let stand at room temperature 10-15 minutes and up to 30 minutes.
• Heat oil in a large skillet over medium-high heat. Pat excess moisture from tuna steaks with paper towels. Place in skillet and sear uncovered for 1 minute. Carefully flip tuna steaks over and sear for 1 minute more.
• Transfer to a cutting board and thinly slice the tuna.
• Serve with warm tortillas, Asian Red Cabbage Slaw, Cilantro Pistachio Pesto, Yum Yum Sauce, sesame seeds, sliced jalapeno, fresh cilantro and squeeze of lime. Enjoy!

TUNA TACOS

Steps:

• Heat oil and butter in a large pan over medium-high heat. Add tomatoes, onion, and garlic. Saute until tomatoes release all their juices, about 3 minutes. Add tuna, salt, and cumin. Saute for 1 minute. Stir in eggs and cilantro; cook until eggs are set, 3 to 5 minutes.
• Spoon 3 tablespoons of the tuna mixture onto each corn tortilla. Top each with a slice of avocado, lime juice, and hot sauce.

SEARED AHI TUNA TACO WITH ASIAN SLAW AND PLUM SAUCE

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!