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!