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
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
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!
FRESH TUNA TACOS
I first created this recipe for my and my husband's wedding anniversary. He loves fish tacos and he couldn't stop raving about these tacos! Serve on warm tortillas with mango salsa, thinly sliced cabbage, and creme fraiche.
Provided by Margaret Antonelli
Categories Main Dish Recipes Taco Recipes
Time 1h20m
Yield 4
Number Of Ingredients 9
Steps:
- Combine oil, lime juice, vinegar, jalapeno, cilantro, salt, chili powder, and black pepper in a medium-sized bowl. Add tuna and coat well. Marinate for 1 to 2 hours.
- Heat a skillet over medium-high heat. Add small amounts of tuna at a time, turning every 10 to 15 seconds until lightly browned, 2 to 3 minutes per side.
Nutrition Facts : Calories 362.2 calories, Carbohydrate 6.4 g, Cholesterol 28.5 mg, Fat 33 g, Fiber 1 g, Protein 10.9 g, SaturatedFat 3.1 g, Sodium 1813.8 mg, Sugar 0.6 g
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