Seared Tuna Tacos
Servings
4Serving size
4 ounces tuna with toppings (3 tacos per serving)This recipe can be multiplied or divided by 2. Once cooked, the tuna keeps well for later assembly into tacos. Note that active cooking time does not include cooling or chilling time.
This recipe calls for Wasabi Slaw but you can replace with shredded lettuce or napa cabbage.
Serve with Wasabi Slaw
Ingredients
| 2 tsp. Chinese mustard (or Dijon mustard) |
| 4 tsp. Low sodium soy sauce (or gluten-free tamari sauce) |
| 2 tsp. Sesame oil |
| 16 ounces Fresh tuna (cut about 1 1/2 inches thick) |
| 12 tortilla, medium (approx 6 inch dia) Corn tortillas |
| 1 large Yellow bell peppers (seeded and diced) |
| 4 tsp. Sesame seeds |
Instructions
Place the mustard and soy sauce in a bowl and whisk until smooth.
Place the tuna steak in the bowl and turn gently to coat with the mustard sauce.
Place a large skillet over high heat and add the sesame oil.
When the oil is hot, reduce the heat to medium high and add the tuna steak.
Coat the top of the tuna with some of the remaining mustard sauce.
Cook for about 4 minutes and turn the tuna over. Coat the top with some of the remaining mustard sauce.
Continue to turn every two minutes to sear each side of the tuna. After each turn, coat with any of the remaining mustard sauce.
Remove from the heat and let cool. Slice thinly.
When ready to assemble, place the Wasabi Slaw in the bottom of the tacos.
Top with the sliced tuna.
Top with the diced pepper and the sesame seeds and serve.
Serve this recipe with one of these vegetable side dishes.
Wasabi Slaw
Place the mustard, sesame oil, mayonnaise, milk, salt, and honey in a large mixing bowl. Whisk until smooth. Add the bok choy to the bowl and fold together until blended. Chill before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
There are a lot of options on this recipe. You don’t have to make the wasabi cole slaw if it’s too spicy for you – use some plain thinly sliced bok choy or Chinese cabbage instead. Sprouts – either mung bean sprouts or alfalfa sprouts – are another option in place of the slaw. If yellow peppers aren’t available, red, orange, or green peppers will work too.