AHI TUNA TACOS
Wild Ahi Tuna steaks take on a wonderful flavor with a sweet n' sour marinade of orange and lime juice, soy sauce, sesame oil and fresh ginger. Seared perfectly rare and ready in just minutes!
Provided by Kim Peterson
Categories Dinner Main Course
Time 22m
Number Of Ingredients 15
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!
Nutrition Facts : ServingSize 2 tacos, Carbohydrate 21 g, Protein 38 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 57 mg, Sodium 76 mg, Fiber 3 g, Sugar 3 g, Calories 313 kcal, UnsaturatedFat 6 g
AHI TUNA TACOS
Ahi Tuna Tacos loaded with cabbage, cilantro, radishes and topped with a spicy sriracha mayo.
Provided by Kelley Simmons
Categories Main Course
Time 20m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 381 kcal, Carbohydrate 33 g, Protein 6 g, Fat 25 g, SaturatedFat 4 g, Cholesterol 12 mg, Sodium 612 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
SIMPLE SEARED AHI TUNA TACOS (GF)
Provided by Christal Sczebel
Time 15m
Yield 2
Number Of Ingredients 21
Steps:
- Prepare the salsa by adding all salsa ingredients to a bowl, mixing, then setting in the fridge to chill
- Prepare the spicy mayo by adding ingredients to small bowl then set in the fridge to chill with the salsa.
- Pat tuna dry with a paper towel and season with salt, pepper, and seasoning of choice on both sides.
- Heat a pan at high heat with olive oil for 1-2 minutes, when the pan is hot, add in the tuna to sear on one side then reduce heat to medium and sear tuna for 1-2 minutes.
- Flip and sear tuna on the other side for 1 minute then remove from heat and let rest for 5 minutes before slicing into thin pieces.
- While the tuna is resting, reduce heat to low and add tortilla shells to pan to warm for 1-2 minutes.
- Remove warmed taco shells from pan and assemble.
- First add sliced avocado to each tortilla shell, then top with the slices of tuna, then add 1-2 tablespoons of mango salsa, then drizzle with a small amount of the spicy mayo and finally sprinkle with fresh cilantro and a drizzle of fresh lime!
- Enjoy!
SEARED AHI TUNA TACOS & CABBAGE-CARROT SLAW
Perfectly seared ahi tuna sitting atop a light and crunchy cabbage carrot slaw. Drizzle a homemade ponzu sauce for extra zest. A quick and easy fish taco packing delicious flavor! Naturally gluten-free, lighter, healthier tacos for any time of year.
Provided by Elise Shivamber
Categories Main Course
Time 45m
Number Of Ingredients 14
Steps:
- Mix together all sauce/marinade ingredients and stir together until fully combined.
- Pour half of the sauce into a ziplock bag or air-tight container. Place the tuna steaks inside. Marinate in the fridge for at least 20-minutes and up to overnight. Leave the other half of the sauce for pouring over the completed tacos.
- While the ahi tuna marinates, put together the slaw. Add all cabbage-carrot slaw ingredients into a large bowl. Mix thoroughly and leave to the side or in the fridge up to overnight.
- When ready to prepare the tacos, heat the cast iron or pan on the stove with the oil. Let the pan get hot (about 2-4 minutes).
- Take the tuna steaks directly from marinating onto the scorching hot pan, large flat side down. (Make sure to have a vent fan on, it helps!)
- Let tuna steaks sear for 1-minute on the original side. Using tongs, flip to the second side and let cook an additional 1-minute. Turn off heat.
- Remove seared ahi tuna steaks from the cast iron pan, and place onto a cutting board. Allow to sit for 5-minutes.
- While tuna steaks rest, heat the corn tortillas in a large pan on the stove at medium-heat. Let warm for 1-minute each side and then stack on a plate lined with paper towels or regular towel.
- Slice the tuna steaks in ½ inch thick slices.
Nutrition Facts : Calories 339 kcal, Carbohydrate 36 g, Protein 30 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 43 mg, Sodium 981 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
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