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

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• Author: Sarah Mason
• Total Time: 25 minutes
• Yield: Serves 2
• Diet: Omnivore, Pescatarian

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Description

Juicy seared tuna gets a flavor boost with a spicy wasabi-cilantro mayo. Perfect for a fun weeknight meal.

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Ingredients

Units USM Scale 1x2x3x

• 2 lbs (907 g) tuna steaks
• Olive oil for brushing
• Salt
• Pepper
• Asian or Mexican seasoning blend
• 1 tsp lemon juice
• 1 cups (237 ml) shredded cabbage
• 2 avocados, pitted and sliced
• 1 mango, sliced
• Soft taco shells (corn or flour)
• 0.5 cups (118 ml) mayonnaise
• 0.25 tsp wasabi paste
• 0.25 cups (59 ml) freshly chopped cilantro

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Instructions

Preparing the Tuna Steaks

1. Pat the tuna steaks dry and season both sides liberally with salt, pepper, and the Asian seasoning blend.
2. Lightly brush each side of the seasoned tuna steaks with olive oil.
3. Heat a skillet over medium-high heat until hot.
4. Place the tuna steaks into the skillet and let them cook undisturbed for about 2-3 minutes until you notice they are cooked about halfway up the sides.
5. Lightly drizzle the uncooked side with a bit of olive oil and then carefully flip the steaks to sear the other side.
6. Let them cook for an additional 2 minutes. The steaks should be nicely seared on the outside but remain pink in the middle.
7. Once done, transfer the steaks to a plate.
8. Drizzle them with approximately 1 teaspoon of olive oil and the lemon juice to maintain moisture.
9. Let the steaks rest for a few minutes before slicing them into thin strips.

Making the Cilantro-Wasabi Mayo

1. In a mixing bowl, combine the mayonnaise, wasabi paste, lemon juice, and chopped cilantro.
2. Season with salt and pepper.
3. Mix well and taste the mayo. Adjust the seasoning if required.

Assembling the Tacos

1. Start with placing a layer of shredded cabbage on each taco shell.
2. Add the sliced tuna, avocado slices, and mango slices on top of the cabbage.
3. Drizzle a generous amount of the cilantro-wasabi mayo over the fillings.
4. Finish off with some freshly chopped cilantro on top for added flavor and garnish.
5. Serve immediately.

Notes

• For best results, use sushi-grade tuna and ensure it’s properly seared to a desired doneness.
• To adjust the spice level, add more or less wasabi paste to the aioli; start with less and add more to taste.
• Leftover tuna can be stored separately in the refrigerator for 1-2 days and used in salads or other dishes.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Searing
• Cuisine: Fusion

Nutrition

• Serving Size: 2 tacos
• Calories: 500
• Sugar: 10
• Sodium: 400
• Fat: 35
• Saturated Fat: 10
• Unsaturated Fat: 20
• Trans Fat: 0g
• Carbohydrates: 30
• Fiber: 5
• Protein: 30
• Cholesterol: 100

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