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
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!
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 STYLE TUNA CEVICHE
Tuna ceviche is one of the most succulent, yet delicate ceviches you can prepare. The bright red meat of this fish begins to turn grey after coming in contact with the acid in the lime juice. But this, you can imagine, is not an obstacle for enjoying this delicioso dish anytime. As soon as you have everything in place, it will only take a few minutes before this unforgettable ceviche is on your table. Of all the foods served raw, tuna is one of the favorites. We can sometimes get confused thinking that tuna has to be served 'as-is' from the can, but the truth is: raw is better! There's no better proof than the spectacular Japanese dishes that use only the most carefully selected tuna; restaurant owners will sometimes pay incredible amounts of money to get the finest tuna available. The type of cut this recipe uses is similar to another Peruvian dish called 'tiradito,' which is known for its long, thin slices of fish. The two differ though in the dressing of the fish, where this preparation uses the famous ceviche marinade. If you've never tried raw tuna, don't wait any longer; this ceviche is the best way to start.
Categories Dinner
Time 17m
Yield 2
Number Of Ingredients 12
Steps:
- In a bowl, combine the lime juice, garlic, salt, pepper, ginger, celery, onion and yellow chili pepper paste. Add-in five ice cubes and let sit for five minutes. Strain the mixture and pour over two plates equally.
- Cut the tuna into slices and place the strips into the ceviche sauce (on the plates.) Dress with a slight squeeze of lime.
- Peel the sweet potato and cut into slices, about 1/2-inch. thick. Place a pair of slices in the center of each plate.
- Garnish both servings with the diced bell pepper and chopped cilantro. Finish off with a few drops of sesame seed oil over each slice of tuna, and serve immediately.
Nutrition Facts : ServingSize 1 Serving
EL COMALITO MINI AHI TUNA TACOS
El Comalito Mini Ahi Tuna Tacos
Provided by enthusiast
Categories Corn Tortillas
Time 35m
Yield 7
Number Of Ingredients 12
Steps:
- Instructions - Ahi Tuna Mix
- Dice the fresh ahi tuna into small squares and place in a large bowl.
- Mix the following items: Chili Garlic Paste, Fresh Grated Ginger, Fresh Zest of Orange, Low Sodium Soy Sauce, Tasted Sesame oil
- Marinade Ahi tuna and combined items and let sit in the refrigerator for 20 min.
- Instructions - Ahi Tuna Tacos
- Place a Tbs of Grated Cotija Cheese directly onto the non stick skillet, once it starts melting add El Comal Mini Yellow Corn tortilla on top.
- Flip tortilla once cheese is brown and crisp
- Remove tortilla with cheese from skillet, and place a layer of thinly sliced Persian cucumber.
- Add ahi tuna on top.
- Add layer of avocado.
- Garnish with sesame seeds.
Nutrition Facts :
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-STYLE TUNA CEVICHE
This tuna ceviche is so fresh and quick to pull together and looks dead impressive at parties
Provided by Jamie Oliver
Categories Fish Recipes Alfresco Tuna
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Finely slice the tuna steak then finely chop and slice the other way until you have a good, evenly-chopped consistency. Scrape it into a bowl with half the coriander leaves and all the stalks.
- In a separate bowl, mix the lime zest and juice with the ginger, sesame oil, extra virgin olive oil and soy sauce to make a delicious dressing. Have a taste, and tweak with extra lime, oil or soy until you've got a good balance.
- Pour the dressing over your tuna and gently mix together - as soon as the acid from the limes hits the tuna it will begin to cook it so you only need to mix lightly.
- Click off the stronger outer leaves of your little gem lettuces - you want about 16 in total. Wash them and spin dry well, then line them up on a board. The leaves are going to act as a vessel to hold your ceviche.
- Divide the tuna ceviche between the lettuce leaves, sprinkle with a little fresh chilli, if using, the reserved coriander leaves, then serve straight away.
Nutrition Facts : Calories 116 calories, Fat 8.3 g fat, SaturatedFat 1.4 g saturated fat, Protein 8.5 g protein, Carbohydrate 1.8 g carbohydrate, Sugar 1.7 g sugar, Sodium 0.5 g salt, Fiber 0.5 g fibre
SEARED AHI TUNA WITH ASIAN SLAW
Steps:
- In a large bowl, combine the cabbages, green beans, red bell pepper, pickled ginger, and cilantro. Cover and refrigerate.
- In a small saucepan heat the canola oil to 325 degrees F and carefully fry the wonton strips for 3 to 4 seconds, until golden brown. Using a slotted spoon, transfer the strips to a paper towel to drain. Set aside.
- For the dressing:
- In a blender or food processor, blend together the ginger, green onion, garlic, and cilantro.
- For the Tuna:
- Coat the tuna with the oil and season with the salt and pepper. On a plate scatter the sesame seeds and press the tuna into the seeds on both sides, gently shaking off the excess.
- Heat a large grill or saute pan over high heat and sear the tuna for 3 minutes on each side. Remove the fish from the pan and let rest for several minutes before slicing. The tuna will be medium-rare.
- Toss the vegetables with half of the dressing and mix well. Add half of the wonton strips and gently combine. Mound the slaw onto a platter or indivisual plates. Place the sliced tuna on top of the salad and drizzle the remaining dressing on top. Garnish with the remaining wonton strips.
AHI TUNA TACOS
Sesame-crusted ahi tuna tacos with garlic-ginger slaw, mango, and wasabi sauce.
Provided by Jess
Categories Main Course
Number Of Ingredients 16
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!
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
TUNA TACOS
This is a tuna taco recipe I created 25 years ago. It is easy, quick, and very tasty. When served with crackers it makes a really good light snack or appetizer. I find that once you start eating them you really can't stop. I like to serve this with a chicken rice. To lighten the recipe, you can eat with crackers.
Provided by Maricela Caro
Categories Main Dish Recipes Taco Recipes
Time 30m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 237 calories, Carbohydrate 18.4 g, Cholesterol 63.6 mg, Fat 13.9 g, Fiber 4.9 g, Protein 12.3 g, SaturatedFat 3.7 g, Sodium 218.9 mg, Sugar 1.8 g
15 BEST TUNA STEAKS
This great collection of Tuna Steak Recipes will show you fifteen great ways to cook your favorite fish. We especially love this tuna tataki bowl:
Provided by GypsyPlate
Categories Seafood Recipes
Number Of Ingredients 15
Steps:
- Mix all the ingredients of marinade. Reserve 2 tbsp of this marinade as dressing in a small bowl. Use rest to marinate tuna. You can marinate at least 30 minutes to couple of hours in refrigerator.
- Cook the grains according to the instruction on packet.
- Chop and dice the veggies and fruit.
- Heat oil to smoking hot in a pan. Pat dry the fish and place it in a pan.
- Watch closely as you are searing the fish. Cook 30-45 seconds per side to make it cooked outside and rare in the middle.
- Rest for couple of minutes and cut into thin slices with sharp knife.
- Place cooked rice in a bowl. Arrange fish slices along with diced mangoes, chopped red cabbage, edamame. Drizzle the dressing over all of your bowl. Sprinkle sesame seeds generously.
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- In a mixing bowl, combine the sour cream, mayonnaise, and a squeeze of lime or lemon juice. Whisk until you have a smooth, creamy sauce. Set the sauce aside or store in the refrigerator if you're making it more than 15 min ahead of time.
- In another bowl, stir together your chopped onions and finely chopped cilantro until evenly mixed. If you don't have white or yellow onions, you can use an equivalent amount of scallions.
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- Place the tuna in a shallow dish. Whisk together the soy sauce, sesame oil, ginger, garlic, and pepper and pour over top. Add a little water if necessary to fully submerge the fish. Cover and refigerate for at least 30 minutues or up to 2 hours.
- In a large bowl, toss together the cabbage, radishes, cilantro, sour cream, red onion, lime juice, salt, and pepper until well combined.
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- In a small bowl, combine the soy sauce, sugar, red-pepper flakes, and broth. Sprinkle the fish with the salt and black pepper. Heat the cooking oil in a large frying pan over moderately high heat. Add the tuna and cook until brown, about 3 minutes. Turn and cook the fish until done to your taste, 3 to 4 minutes longer for medium rare.
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