Seared Tuna Taco Bowl Food

SESAME SEARED TUNA

Steps:

• In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce.
• Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.
• Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.

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!

SEARED-TUNA TACO BOWL

Steps:

• In a small saucepan, combine rice and 1 1/2 cups water. Season with kosher salt and pepper; drizzle with oil. Bring to a boil, then reduce heat to low; cook, covered, until water is absorbed, 12 to 15 minutes. Remove from heat; let stand, covered, 10 minutes. Stir in beans. In a food processor, puree cilantro, sour cream, lime juice, 2 tablespoons oil, and pinch of chili powder. Season with kosher salt. Toss cabbage with 1/4 cup dressing; season with kosher salt and pepper.
• Heat a small skillet over high. Pat tuna dry; season with salt and remaining chili powder. Swirl remaining oil in skillet; add tuna. Cook until golden brown on all sides, 1 to 2 minutes total. Let stand 5 minutes; slice thinly against the grain. Sprinkle with flaky salt. Divide tuna evenly among four bowls; serve with rice mixture, slaw, radishes, cilantro, lime wedges, and dressing.

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!

AHI TUNA TACOS

Steps:

• First, prepare the mango guacamole by following our recipe and set aside.
• Next, prepare the tuna steaks by following our recipe for ahi tuna steaks.
• When ahi tuna steak is cooked, carefully cut the ahi tuna into thin strips.
• Prepare the tacos by equally distributing tuna, cilantro, and red onion into tortillas. Then, top with 1-2 tablespoons of mango guacamole.

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:

• 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 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.

15 BEST TUNA STEAKS

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.

SEARED TUNA & AVOCADO ROLLS

Steps:

• Heat a medium (10 to 11-inch) dry cast-iron skillet over high heat for 3 minutes. Brush the tuna all over with olive oil and sprinkle it generously with salt and black pepper. Sear the tuna in the skillet for exactly one minute on each side. (The inside will be raw.) Transfer to a cutting board, cut into 1/2 to 3/4-inch dice, and set aside.
• In a large bowl, combine 1/4 cup olive oil, the lime zest, lime juice, soy sauce, Tabasco, 1 1/2 teaspoons salt, and 1 teaspoon black pepper. Add the tuna, scallions, and jalapeño. Cut the avocado in half, remove the pit, peel, and cut 1/2 to 3/4-inch dice. Carefully stir the avocado into the tuna mixture and set aside for 20 minutes.
• Meanwhile, combine the shallot and vinegar in a small bowl and set aside.
• Place the butter in a large (12-inch) sauté pan over medium-high heat and heat until the butter sizzles. Without opening the buns, toast them on each side for one minute, until nicely browned. Line the buns up on a platter, cut sides up, and spoon the tuna mixture into the buns. Drizzle with the Chipotle Mayonnaise and sprinkle on the pickled shallots. Serve while the buns are warm.
• Place the mayonnaise, chipotle pepper, adobo sauce, lime juice, and 1 1/4 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth. Refrigerate for up to a week.

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!