Best Seared Tuna Taco Bowl Recipes
PAN-SEARED TUNA WITH AVOCADO, SOY, GINGER, AND LIME
Steps:
- In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.
- Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.
AHI TUNA TACOS
Wild Ahi Tuna steaks take on a wonderful flavor with a sweet n' sour marinade of orange and lime juice, soy sauce, sesame oil and fresh ginger. Seared perfectly rare and ready in just minutes!
Provided by Kim Peterson
Categories Dinner Main Course
Time 22m
Number Of Ingredients 15
Steps:
- In a small bowl whisk together zest and juice from the orange, lemon and lime. Mix in the soy sauce, olive oil, sesame oil, shallot, garlic, parsley, ginger and black pepper.
- Place tuna steaks in a resealable plastic bag. Pour marinade over and seal. Let stand at room temperature 10-15 minutes and up to 30 minutes.
- Heat oil in a large skillet over medium-high heat. Pat excess moisture from tuna steaks with paper towels. Place in skillet and sear uncovered for 1 minute. Carefully flip tuna steaks over and sear for 1 minute more.
- Transfer to a cutting board and thinly slice the tuna.
- Serve with warm tortillas, Asian Red Cabbage Slaw, Cilantro Pistachio Pesto, Yum Yum Sauce, sesame seeds, sliced jalapeno, fresh cilantro and squeeze of lime. Enjoy!
Nutrition Facts : ServingSize 2 tacos, Carbohydrate 21 g, Protein 38 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 57 mg, Sodium 76 mg, Fiber 3 g, Sugar 3 g, Calories 313 kcal, UnsaturatedFat 6 g
SEARED AHI TUNA TACO WITH ASIAN SLAW AND PLUM SAUCE
Provided by Food Network
Categories appetizer
Time 55m
Yield 12 appetizer sized tacos
Number Of Ingredients 21
Steps:
- For the taco shells:
- Cut the wonton skins using a 2-inch circle cutter. Use a taco shell basket and deep fry wontons until golden brown and firm. Remove taco shells from oil, allow to cool and season with sea salt.
- For the Asian slaw:
- Combine cabbage, peppers and onions in a medium sized mixing bowl. In a separate bowl, combine mayonnaise, 1 tablespoon rice vinegar, 1 tablespoon sugar, sesame oil, and sesame seeds. Mix well and combine with cabbage and peppers to marinate for about 1/2 hour.
- For the plum sauce:
- Preheat a medium saucepan over medium heat. Once pan is hot, add vegetable oil, garlic, ginger, and star anise. Saute for about 45 seconds, or until garlic has started to cook. Add 1/4 cup rice vinegar, 1/4 cup sugar, and canned plums. Continue to saute until all ingredients are soft and set aside to cool. Once cooled, puree plum mixture in a vertical blender and reserve for taco assembly.
- For the Tuna:
- Cut tuna into logs about 1-inch by 1-inch by 4-inches. Coat liberally with pepper and a little salt. Heat a saute pan until very hot; add 1 tablespoon vegetable oil and the sear tuna on all sides for about 15 seconds per side. Make sure to just sear outside of tuna and not allow inside to cook. Remove from heat and refrigerate promptly. Once cooled, slice into 1/8-inch thick slices.
- For Taco Assembly:
- Fill each taco shell with a little Asian slaw, place a slice of tuna on top of slaw, and then drizzle with a little plum sauce. Enjoy!
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