Upgrade your taco night by making juicy, seared tuna tacos topped with a flavorful wasabi and cilantro mayo.

Taco Tuesday (or Monday, Wednesday, Thursday, Friday, Saturday and TWICE on Sunday) just got a seriously delicious upgrade. This recipe is really too easy – even if you’ve never cooked tuna steaks before, you’re going to do it like a pro. With this technique, your fish will come out juicy and not-dry every time.

And the wasabi mayo. Gah. You can tweak the mayo based on how much or little of the stuff you want. I loaded mine up, obviously.

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Step by Step Guide to Making Seared Tuna Tacos

1. Preparing the Tuna Steaks:

• Seasoning:
  • Pat the tuna steaks dry and season both sides liberally with salt, pepper, and the Asian seasoning blend.
• Oil Application:
  • Lightly brush each side of the seasoned tuna steaks with olive oil.
• Cooking:
  • Heat a skillet over medium-high heat until hot. Remember not to add oil to the skillet.
  • Place the tuna steaks into the skillet and let them cook undisturbed for about 2-3 minutes until you notice they’re cooked about halfway up the sides.
  • Lightly drizzle the uncooked side with a bit of olive oil and then carefully flip the steaks to sear the other side. Let them cook for an additional 2 minutes. The steaks should be nicely seared on the outside but remain pink in the middle.
• Post-cooking Treatment:
  • Once done, transfer the steaks to a plate.
  • Drizzle them with approximately 1 teaspoon of olive oil and the lemon juice to maintain moisture.
  • Let the steaks rest for a few minutes before slicing them into thin strips.

2. Making the Cilantro-Wasabi Mayo:

• Combining:
  • In a mixing bowl, combine the mayonnaise, wasabi paste, lemon juice, and chopped cilantro.
  • Season with salt and pepper.
• Taste Test:
  • Mix well and taste the mayo. Adjust the seasoning if required.

3. Assembling the Tacos:

• Base Layer:
  • Start with placing a layer of shredded cabbage on each taco shell.
• Toppings:
  • Add the sliced tuna, avocado slices, and mango slices on top of the cabbage.
• Saucing:
  • Drizzle a generous amount of the cilantro-wasabi mayo over the fillings.
• Garnish:
  • Finish off with some freshly chopped cilantro on top for added flavor and garnish.

Serving Suggestion:

• Serve immediately and enjoy your delicious seared tuna tacos with cilantro-wasabi mayo!

Seared Tuna Tacos with Wasabi-Cilantro Aioli

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• Author: Sarah Mason
• Total Time: 20 minutes
• Yield: 4-6 servings 1x

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Description

Upgrade your taco night by making juicy, seared tuna tacos topped with a flavorful wasabi and cilantro mayo.

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Ingredients

Units USM Scale 1x2x3x

For the Tuna:

• 2 tuna steaks (approx. 1 pound, 1-inch thick)
• Olive oil for brushing
• Salt and pepper, to taste
• Asian or Mexican seasoning blend
• 1 teaspoon lemon juice

For Taco Fillings:

• 1 cup shredded cabbage
• 2 avocados, pitted and sliced
• 1 mango, sliced
• Soft taco shells (corn or flour)

For the Cilantro-Wasabi Mayo:

• 1/2 cup mayonnaise
• 1/4 teaspoon wasabi paste
• 1 teaspoon lemon juice
• 1/4 cup freshly chopped cilantro
• Salt and pepper, to taste

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Instructions

1. Preparing the Tuna Steaks:

• Seasoning:
  • Pat the tuna steaks dry and season both sides liberally with salt, pepper, and the Asian seasoning blend.
• Oil Application:
  • Lightly brush each side of the seasoned tuna steaks with olive oil.
• Cooking:
  • Heat a skillet over medium-high heat until hot. Remember not to add oil to the skillet.
  • Place the tuna steaks into the skillet and let them cook undisturbed for about 2-3 minutes until you notice they’re cooked about halfway up the sides.
  • Lightly drizzle the uncooked side with a bit of olive oil and then carefully flip the steaks to sear the other side. Let them cook for an additional 2 minutes. The steaks should be nicely seared on the outside but remain pink in the middle.
• Post-cooking Treatment:
  • Once done, transfer the steaks to a plate.
  • Drizzle them with approximately 1 teaspoon of olive oil and the lemon juice to maintain moisture.
  • Let the steaks rest for a few minutes before slicing them into thin strips.

2. Making the Cilantro-Wasabi Mayo:

• Combining:
  • In a mixing bowl, combine the mayonnaise, wasabi paste, lemon juice, and chopped cilantro.
  • Season with salt and pepper.
• Taste Test:
  • Mix well and taste the mayo. Adjust the seasoning if required.

3. Assembling the Tacos:

• Base Layer:
  • Start with placing a layer of shredded cabbage on each taco shell.
• Toppings:
  • Add the sliced tuna, avocado slices, and mango slices on top of the cabbage.
• Saucing:
  • Drizzle a generous amount of the cilantro-wasabi mayo over the fillings.
• Garnish:
  • Finish off with some freshly chopped cilantro on top for added flavor and garnish.

Serving Suggestion:

• Serve immediately and enjoy your delicious seared tuna tacos with cilantro-wasabi mayo!

• Prep Time: 15 mins
• Cook Time: 5 mins
• Category: Main
• Method: Searing
• Cuisine: Mexican Inspired

Nutrition

• Serving Size: 1 taco
• Calories: 325
• Sugar: 3g
• Sodium: 320mg
• Fat: 15g
• Saturated Fat: 2.5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 20g
• Cholesterol: 35g