Tuna Tacos with Wasabi-Cilantro Aioli

Here’s how to make juicy, rare tuna tacos topped with a flavorful wasabi and cilantro mayo.

Tuna Tacos with Wasabi-Cilantro Aioli

Tuna steaks! This recipe is IT. I’ve actually been wanting to make seared tuna tacos since last year but I kept putting it off because…rare meat. But this recipe is really too easy and even if you’ve never cooked tuna steaks before, you’re going to do it like a pro. We have Jamie Oliver to thank for the technique, which ensures your fish will come out not-dry.

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.

Tuna Tacos with Wasabi-Cilantro Aioli

Tuna Tacos with Wasabi-Cilantro Aioli
 
Here's how to make juicy, rare tuna tacos topped with a flavorful wasabi and cilantro mayo.
Author:
Recipe Type: Main
Serves: 4 servings
Ingredients
  • 2 tuna steaks (or about 1 pound), cut 1 inch thick
  • Olive oil
  • Salt and pepper, to taste
  • Asian seasoning blend (this can be found in the spice section at most supermarkets)
  • 1 teaspoon lemon juice
  • 1 cup shredded cabbage
  • 2 avocados, pitted, sliced
  • 1 mango, sliced
  • Soft taco shells, corn or flour
For the cilantro-wasabi mayo:
  • ½ cup mayonnaise
  • ¼ teaspoon wasabi
  • 1 teaspoon lemon juice
  • ¼ cup chopped cilantro
  • Salt and pepper, to taste
Instructions
  1. Heat a skillet to medium-high heat. Rub tuna steaks on both sides with salt, pepper and Asian seasoning. Rub tuna steaks lightly with oil. (Don't oil the pan!).
  2. Place the steaks in the skillet and cook, without touching, for 2-3 minutes or until the tuna looks cooked and white about halfway up it's side. Drizzle the upside of the steak lightly with more oil and flip. Do not touch for another 2 minutes. The outside of the steaks will be seared, but the insides should remain pink. (It is safe to eat most tuna steaks rare in the middle. As always, do an eye and sniff test to be sure. I bought mine at Kroger and had no issue).
  3. Remove steaks from pan and immediately drizzle with about 1 teaspoon olive oil and the lemon juice. This will prevent dryness. Let sit for a few minutes, then slice into strips.
  4. To make the cilantro wasabi mayo, mix all mayo ingredients together in a bowl. Taste and adjust to your liking.
  5. Assemble the tacos with the tuna, cabbage, avocado, mango and mayo. Top with additional cilantro for garnish.
 

No Comments Yet

Leave a Reply

Your email address will not be published.

Rate Recipe: