Best 5 Asian Style Tuna Tacos Recipes

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)

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!

AHI TUNA TACOS

Steps:

• In a mixing bowl, combine the soy sauce, lemon juice, salt, honey, and bagel seasoning and whisk to combine.
• Put the 2 tuna steaks in a dish and pour marinade over the tuna.
• Let this refrigerate for 1 hour up to 5 hours.
• Remove the marinated tuna from the fridge
• In a cast iron skillet or dutch oven, melt the coconut oil over high heat.
• Sear the tuna steaks 1 at a time for 30 seconds on each side.
• Repeat with the 2nd tuna steak.
• Set on a cutting board and let them rest for 5 minutes.
• Slice against the grain of the tuna into 1/4 inch slices, then cut again to create cubes.
• In a mixing bowl mix together the salad mix (usually these salads come with dressing and crunchy toppings, add it all in!)
• Fill each taco shell with some salad and top with tuna cubes and sliced avocado.
• Enjoy!

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.

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!