Seared tuna tacos
Serves 2
Everyone loves tacos, and who doesn’t love beautiful piece of seared tuna. The tuna taco is born
3/4 lb ahi sushi grade tuna 1 1/2 + thick
1 TBSP soy sauce
2 TBSP black sesame seeds
1 tsp smoked sea salt
1 tsp fresh ground black pepper
splash of high heat vegetable oil
1 avocado
shishito pepper small container
handfull of cilantro
1/2 red onion diced
2 cups cabbage (something with crunch)
1/4 cup crème fraîche or sour cream
juice of 1/2 lime
1 tsp toasted sesame oil
wasabi paste 1 TBSP (available in tubes or powder)
6 tacos of your choice
wasabi caviar (optional)
Mix sesame seeds, sea salt and black pepper in a small bowl
Heat cast iron pan on medium, when hot add splash of oil and shishito peppers toss them around until they blister remove and salt them
Coat tuna in soy sauce and cover both sides with sesame mixture
Turn up heat on pan to medium high and sear tuna 2-3 minutes per side you want most of it to still be raw, remove from heat to cutting board
Slice cabbage like you are making a slaw
Cube avocado, dice onion, chop cilantro, cut blistered peppers into 1/2” slices, mix loosely and drizzle with toasted sesame oil
Mix crème fraîche or sour cream, lime juice and wasabi
Dice tuna into 1/2” cubes
If using soft tacos, brown them in dry pan or on grill
Assemble:
Add cabbage and drizzle crème fraîche/sour cream mixture
Add avocado mixture and top with tuna
Add wasabi caviar if using, if not drizzle any leftover crème fraîche/sour cream mixture
Other tacos
passover brisket