Ahi Tuna Tacos With Avocado Salsa Boom Food

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.

AHI TUNA TACOS RECIPE WITH WASABI CREAM AND MANGO AVOCADO SALSA

Steps:

• In nonstick pan, heat olive oil until hot. Season tuna on both sides with taco seasoning and add to pan. Sear 1 minute per side or until tuna is cooked on the outside, but rare inside. Set aside.
• Cover tortillas with a damp paper towel and microwave 30 seconds. Fill tortillas with tuna, top with Wasabi Cream (see recipe), and Mango Avocado Salsa (see recipe) or salsa of choice.
• In a small bowl, combine all ingredients.
• In a small bowl, combine all ingredients.

SIMPLE SEARED AHI TUNA TACOS (GF)

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!

AHI TACOS WITH AVOCADO SALSA

Steps:

• 1. Add all salsa ingredients to a bowl. Mix gently - DO NOT MASH. Set aside.
• 2. Spray a non-stick pan with Pam or similar. Heat to medium high. Add taco shells and toast, leaving in long enough to make some charred areas. You want some color on them but still flexible. Flip. Remove and set aside.
• 3. Combine cumin, cayenne, coriander, salt and pepper in a small bowl. Rub the spice mixture all over tuna pieces.
• 4. Heat a non-stick pan over high heat. When very hot, add olive oil and swirl pan. Wait a few seconds for oil to heat up and then add tuna pieces. Sear 1-2 minutes. Flip. Sear another 1-2 minutes and remove at desired doneness to a plate.
• 5. Dice tuna into 1/2 inch cubes.
• 6. Place taco shells on plates. Divide ahi between shells and spoon salsa over the top. Squeeze a little lime juice over all. Serve with sour cream if desired.

AHI TUNA TACOS WITH AVOCADO SALSA (BOOM)

Steps:

• For salsa: Combine all ingredients without mashing avocado. For Tacos: In a small bowl, combine cumin, cayenne, salt, pepper, and coriander. Rub spice mixture generously on both sides of the tuna. Heat a nonstick pan on the stove over high heat. When pan is smoking hot, add olive oil, wait 10 seconds, then add tuna. Sear for 1 minute per side, or until fish is cooked on the outside, but rare on the inside. Transfer to a plate. Dice tuna into 1/4-inch cubes. Spoon tuna over salsa into tortillas and squeeze a spritz of lime juice overtop. Serve immediately.

PAN-SEARED TUNA WITH AVOCADO, SOY, GINGER, AND LIME

Steps:

• In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.
• Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.

SEARED AHI TACO WITH AVOCADO SALSA

Steps:

• In a small bowl, combine cumin, cayenne, salt, pepper and coriander.
• Rub spice mixture generously on both sides of the tuna.
• Preheat oven to 350°F for the taco shells.
• Heat a nonstick pan on the stove over high heat. When pan is smoking hot, add olive oil, wait 10 seconds, then add tuna. Sear for 1 minute per side, or until fish is cooked on the outside, but rare on the inside. Transfer to a plate.
• Separate taco shells and place them in the oven for 4 minutes (timing is everything here, since they go from perfectly done to burned after about 1 additional minute).
• While the shells are heating, dice tuna into 1/4-inch cubes.
• To serve, fill all eight taco shells halfway with salsa. Spoon tuna over salsa and squeeze a spritz of lime juice overtop. Serve immediately.
• Avocado Salsa: Avocado is just ripe if it indents with the firm press of a finger.
• Add all ingredients to a medium-size bowl. Toss gently. DO NOT MASH AVOCADO.

AHI TUNA TACOS WITH PINEAPPLE SALSA

Steps:

• Mix black pepper, salt, cumin, garlic powder, and cinnamon together in a small bowl. Rub all over tuna steaks. Cover and refrigerate for at least 15 minutes.
• Meanwhile, stir pineapple, red onion, cilantro, lime juice, red pepper, and lime zest for salsa together in a bowl until combined. Cover and refrigerate until needed.
• Heat oil in a cast iron skillet over medium heat. Add tuna steaks and cook to desired doneness, 1 1/2 to 2 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness. Remove from the skillet and slice steaks thinly.
• Spread sour cream in a thin layer over each warmed tortilla. Add tuna slices, top with pineapple salsa, and wrap to seal.