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.
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
- 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
