Warm street-size flour tortillas with Asian slaw, seared ahi tuna that has been marinated in soy and ginger, seaweed salad, avocado, sliced scallions, and wasabi mayo.
The lovers of tuna and seaweed salad will go crazy for these Asian-inspired tacos.
There is no incorrect way to make tacos, which is one of their wonderful qualities. Right? There are tacos with flour or corn tortillas, tacos as an appetizer, tacos as the main course, tacos as a dessert, tacos with vegetables, beef, or chicken, and, unsurprisingly, our favorite tacos: seafood tacos.
I’m talking pan-fried fish tacos, and lobster tacos with scallion butter, and now let’s add these seared tuna tacos to the list of favorite taco varieties.
The seaweed salad is one of the nicest aspects of these seared tuna tacos, aside from the wonderful fresh tuna. Anything peculiar about it? Not fluorescent green at all.
Why? Atlantic Sea Farms in Maine (ohhhh Maine, how we love you) is the source of this seaweed salad. Maine is just too damn cold for us to live there, though we secretly hope we could).
The cool, clear waters of the Gulf of Maine are where kelp (seaweed) is typically cultivated. Never is it colored.
A few interesting seaweed facts are:
Food: Seared Tuna Tacos(Source: Spend with pennies)
Asia is where 98% of the seaweed sold on the market is cultivated. That is mostly dried and colored. We adore seaweed salad, so when we learned that this particular variety was grown and harvested nearby, we had to give it a try. And my God. Simply put, it is far superior.
Without any additional coloring or dyes, it has a fresh taste, is healthful, and is packed with probiotics, antioxidants, and other vital minerals.
Doesn’t it appear distinct from the “other” stuff? It’s only a matter of tackling the artificial colors that have been added to pickled ginger and wasabi (genuine wasabi is often made with horseradish, mustard, and food coloring in the US).
However, we have discovered pickled ginger from The Ginger People that we adore.
Iodine, a vitamin that supports healthy thyroid function and metabolism, is found in abundance in kelp.
All the familiar and beloved seaweed salad ingredients, including ginger, sesame, soy, and garlic, are present in this dish. It complements this recent tuna excellently.
How are these tacos with fresh tuna made?
The Asian slaw should first be prepared. It is a straightforward concoction of thinly sliced green cabbage, mayo, rice vinegar, sesame oil, ginger, salt, and pepper. Place the chilled slaw in the refrigerator.
The sushi-grade tuna should next be marinated in a mixture of soy sauce, rice vinegar, olive oil, sesame oil, ginger, and sriracha. Warm up the grill.
Warm the tortillas, put the seaweed salad, pickled ginger, lime wedges, and scallions in small bowls, then prepare the taco fixings.
The tuna is seared on both sides. Slice thinly after allowing it to cool just a little.
Slaw, avocado, tuna, seaweed salad, pickled ginger, scallions, black sesame seeds, and wasabi mayo are added to the tortillas before the tacos are assembled.
More ginger, lime wedges, and wasabi mayo should be added to the tacos.
What sort of tuna ought I to seek out?
We utilized ahi tuna, sometimes referred to as yellowfin tuna. Getting the freshest tuna you can find is the most crucial step.
And you want sushi-grade tuna, which essentially means that it is sufficiently fresh to be consumed raw.
Yes, if you’d prefer, you may use frozen; just make sure it’s sushi-grade, thaw it in the refrigerator overnight, and press it incredibly dry before searing. The tuna won’t get a good sear if there is too much moisture.
Our preferred local fish market, The Clam Man, is where we purchase our yellowfin tuna from. Except for the tuna our neighbors gave us one year that was only a few hours old, this is the freshest and finest tuna we’ve ever had.
Try any other seafood if tuna isn’t your thing. Salmon sounds wonderful. Including swordfish and shrimp.
a picture of tacos with tuna
Tacos with seared tuna
Warm street-size flour tortillas with Asian slaw, seared ahi tuna that has been marinated in soy and ginger, seaweed salad, avocado, sliced scallions, and wasabi mayo. The lovers of seared tuna tacos and seaweed salad will go crazy for these Asian-inspired tacos.
| ENTIRE TIME: 40 minutes
COURSE: Main Dish CUISINE: American SERVINGS: 6 CALORIES: 554 kcal |
INGREDIENTS
For the slaw
- 1/2 green cabbage slivered
- 1/2 cup mayonnaise
- 2 finger-tip-sized pieces of ginger root peeled and finely minced, divided (reserve half for the marinade)
- 1/2 teaspoon toasted sesame oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
For the tuna
- 1 pound sushi grade ahi tuna
- 1/4 cup soy sauce
- 1/4 cup seasoned rice vinegar
- 1 bunch scallions, thinly sliced, white parts only Save the green parts for garnish
- 2 tablespoons olive oil
- 1 teaspoon toasted sesame oil
- 1 teaspoon honey
- 1/2 teaspoon sriracha
For serving
- Flour tortillas warmed, we used street taco size
- 1 avocado thinly sliced
- Seaweed Salad from Atlantic Sea Farms
- Wasabi mayo or sriracha mayo
- Black sesame seeds
- Reserved scallions, green parts
- Lime wedges
INSTRUCTIONS
Food: Seared Tuna Tacos(Source: Spend with pennies)
- In a big bowl, combine all the slaw ingredients. Up to the serving time, chill.
- In a sizable sealable bag, combine the tuna, soy sauce, rice vinegar, scallions, olive oil, toasted sesame oil, honey, ginger, and sriracha. For 15 to 20 minutes, marinate.
- Heat the grill to a high setting. Oil and clean the grates.
- Seared Tuna Tacos should be seared for a few seconds on each side of the grill. Alternately, cook to desired doneness. Get rid of the heat.
- Against the grain, thinly slice the tuna.
- Seared Tuna Tacos are assembled by placing slaw, tuna, avocado, seaweed salad, wasabi mayo, black sesame seeds, and scallions on each tortilla.
- Add more wasabi mayo and lime wedges before serving.
NOTES
Consuming raw or undercooked fish and shellfish is not advised for those with weakened immune systems, pregnant women, newborns, young children, or elderly people.
NUTRITION
Calories: 554kcal | Carbohydrates: 40g | Protein: 25g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 1223mg | Potassium: 620mg | Fiber: 6gSugar: 7g | Vitamin A: 1826IU | Vitamin C: 32mg | Calcium: 112mg | Iron: 4mg