Seared Tuna Tacos with Wasabi-Cilantro Aioli

Seared Tuna Tacos Recipe Seared Tuna Tacos Recipe

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.

Visit the Honest Cooking Cookbook Shop

Seared Tuna Tacos Recipe


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 Recipe


Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Seared Tuna Tacos Recipe

Seared Tuna Tacos with Wasabi-Cilantro Aioli


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

Description

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


Ingredients

Units Scale

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

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
Add a comment Add a comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


GET THE PRINT EDITION OF HONEST COOKING



Previous Post

Start to Finish: The Story of a Winemaking Family

Next Post

Brew Tip: River Horse Brewing’s Special Ale