Learn how to make Pan-Seared Ahi Tuna Tacos that are loaded with sesame-crusted tuna slices, Mango Salsa, shredded green cabbage and topped with freshly squeezed lime juice.
A quick and easy meal that will be ready in less than 30 minutes and result in melt-in-your-mouth ahi tuna!
Why It's Yummy
- Crispy sesame-seared tuna slices just melt in your mouth!
- Flavorful and nutritious - these fish tacos are a great alternative to sushi/sashimi and traditional Mexican tacos!
- If you don’t eat fish at least 2 times a week it is a great recipe to start doing it!
- I highly recommend enjoying seared ahi tuna tacos with Mango Salsa, this is hands down, the most PERFECT salsa for seafood!
- If you like more taco recipes be sure to try these next: chicken tacos, sweet potato tacos, and taco board.
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Tuna Tacos Ingredients
- Ahi tuna – You can find it fresh or frozen in most stores. It’s best cooked medium rare with a quick sear on the outside. If you’re not into raw fish, cook it to medium, but no more or it’ll turn dry and lose that soft texture.
- Sushi-grade tuna – This just means the seller believes it’s safe to eat raw, though there’s no official “sushi-grade” label. A quick sear over high heat kills any surface bacteria, so don’t skip that step. It is also a reason we need to cook the ground meat until deep golden brown!
- Sesame seeds – Totally optional, but they add crunch and a golden crust. Watch the heat so they don’t burn.
- Tortillas – Use your favorite kind, whether homemade, corn, or gluten-free.
- Cabbage – Grab a pre-shredded mix to save time, or use crisp romaine or iceberg lettuce instead.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Tuna Tacos With Mango Salsa
- Wash and pat dry tuna with a kitchen towel/paper.
- Prepare two medium bowls: one with soy sauce, and sesame oil and the other with sesame seeds.
- Add the tuna to the marinade first, and make sure it is coated on all sides. Dip the tuna into sesame seeds until all the sides are covered.
- You may need to press the seeds into the tuna to make sure they stick nicely. Place a pan over medium heat and add enough oil.
- Heat a nonstick skillet (or enameled cast iron) over medium heat and add a little oil. Once hot, place the tuna steak in the pan and sear for 1½–2 minutes per side, depending on thickness (mine was about 1½ inches). For medium-rare, aim for an internal temperature of 118–120°F. Don’t move the fish too soon: Let the tuna sear undisturbed for at least a minute or two before flipping—if it’s sticking, it’s not ready yet.
- Let the tuna rest for 1–2 minutes before slicing—it cuts more evenly once cooled slightly. Season with sea salt and black pepper. Ahi tuna is best served medium-rare, still pink in the center. If you prefer it more cooked, sear an extra 1–2 minutes per side. Avoid overcooking—it’ll turn dry fast.
- If you’re unsure, slice it in the middle to check doneness. Too raw? Pop it back in the hot pan for a minute. Overcooked? Sadly, you can’t fix that one.
- While the tuna rests, warm the tortillas in a dry skillet, oven, or grill until soft and lightly golden.
- Assemble: Add shredded cabbage to a warm tortilla, top with 1–2 slices of tuna, spoon over mango salsa, and finish with lime juice, cracked black pepper, and sea salt flakes. Serve right away while everything’s fresh and warm.
🦐 Related recipe: Shrimp Salsa
My Favorite Tools
- Cast iron skillet – I like using an enameled cast iron skillet for a quick sear - it gives tuna that nice char. Tip: Enameled cast iron takes longer to heat up than stainless steel or nonstick, so give it time to get evenly hot before adding oil or fish. And use enough oil!
- Taco holder stands – If you make tacos often, these holders make serving way easier.
- Citrus juicer – for squeezing lime juice.
- Chef’s knife or my favorite mini chopper – for cutting salsa ingredients.
- Wooden cutting board
- For a perfect Taco Board: Colorful taco plates or boards and cute ramekins for sauces/salsa.
Tips
- Use a good nonstick or well-seasoned cast iron skillet since fish can stick easily. If the tuna sticks, don’t force it—wait a few seconds; it’s not ready to flip yet.
- Make sure the oil is hot before adding the tuna. You want a quick, high-heat sear to cook the outside fast while keeping the inside pink. Be careful with sesame seeds—they can burn quickly, so adjust the heat if needed.
- If you’re unsure about doneness, use a thermometer. Medium-rare (about 118–120°F) gives the best flavor, but you can cook to medium if you prefer.
- Fresh or frozen tuna both work. If using frozen, thaw in a sealed bag submerged in cold water, changing the water every 20–30 minutes until soft. Never use warm water—it encourages bacteria growth.
- Always buy tuna from a trusted seafood seller, keep it cold, and avoid cross-contamination. And don’t forget to wash your hands before and after handling raw fish.
What To Serve With Tuna Tacos
If you're serving these seared ahi tuna tacos for dinner you will want to add more side dishes and salads to make it a wholesome dinner. My recommendations:
Salads
Other Condiments and Side Dishes
- Lime Cilantro Rice
- Homemade Buffalo Sauce - a little drizzle of spicy sauce goes a long the way!
- Simple Guacamole Recipe (3 ingredient)
- Easy Pico De Gallo
- Strawberry Salsa
- Cajun Corn On The Cob
Storing Instructions
Properly sealed, this seared ahi tuna will keep in the fridge for 2 days.
I wouldn't leave it to consume the next day but if you really need to, refrigerate it and reheat it in the oven at about 200 degrees Fahrenheit on a baking sheet or baking dish until just warm.
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Recipe Card
Tuna Tacos
Learn how to make sesame crusted ahi tuna tacos that are loaded with sesame-crusted tuna slices, mango salsa, shredded green cabbage and topped with freshly squeezed lime juice. A quick and easy meal that will be ready in less than 30 minutes and result in melt-in-your-mouth ahi tuna!
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INGREDIENTS
Ahi Tuna Steak
- 6-8 ounce ahi tuna steak (yellowfin tuna), about 1 ½ inches thick
- 1 tablespoon sesame oil, gluten free
- 2 tablespoon gluten-free low sodium soy sauce , or coconut aminos
- 2 tablespoon black sesame seeds
- 2 tablespoon white sesame seeds
- Salt and pepper to taste
- Cooking oil
Tacos
- 1 cup Shredded young green cabbage
- 4 mini tortillas or taco shells , gluten free or corn
- 1 recipe Mango Habanero Salsa, see notes
- Lime wedges
INSTRUCTIONS
- Wash and pat dry tuna with kitchen towel/paper.
- Prepare two medium bowls: one with soy sauce, sesame oil and the other with mixed black and white sesame seeds.
- Add the tuna to the marinade first, make sure it is coated on all sides. Let marinate for 10-20 minutes. Dip the tuna into sesame seeds until all the sides are covered. You may need to press the seeds into the tuna to make sure they stick nicely.
- Place a pan over medium heat and add enough oil.
- Once the oil is hot add tuna steak and sear for 2 minutes on one side. Flip the tuna and sear the other side for another 2-3 minutes. Important to note that the cooking time will depend on the thickness of the tuna steak. Mine was about 1 ½ inches thick. Place a good nonstick skillet/pan over medium heat and add enough oil.
- For more traditional 4-6 ounces and 1 ½ inches thick tuna steak. Sear for 1 ½ minutes on one side, flip and sear another 1 - 1 ½ minutes. Orr use a thermometer to register 118-120 Fahrenheit in the center for medium-rare (that's what i did).
- Allow resting on a plate for 1-2 minutes. Once it's cooled more it will be easier to cut it into even slices. Season with sea salt and black pepper.
- Ahi tuna is ideally served medium-rare but if you prefer your tuna more cooked, add another 1-2 minutes per side. Just make sure not to overcook it, it should still be pink inside.
- If not sure, take it off the pan, cut in the middle, and see if it is cooked to your liking, if not just sear it for a couple of minutes longer. You only need a minute or two here for a medium-rare tuna steak. If all the pink is disappeared, the tuna is still edible but will be more on the dryer side.
- Important to note here: different burners will give different results but use your best judgment and always aim for ''not overcooking'' the tuna steak. In this case, you can still fix the situation.
- Once you start cutting it up into slices and see that the steak seems too raw for you, just pop it back into the hot pan and cook for a minute or so. But if overcooked there's nothing you can do anymore.
- Meanwhile, warm up your tortillas on a hot dry pan until golden brown or heat in the oven. Or on the grill!
- Assemble. In warmed taco shell add a handful of shredded cabbage, 1-2 tablespoons of Mango Habanero Salsa, and top with or two slices of fish.
- Drizzle with fresh lime juice, fresh black cracked pepper, and sea salt flakes, and serve these mouthwatering seared ahi tuna tacos immediately.
NOTES
- Mango Habanero Salsa
- Ahi tuna is ideally served medium-rare but if you prefer your tuna more cooked, add another 1-2 minutes per side. Just make sure not to overcook it, it should still be pink inside.
- Important to note here: different burners will give different results but use your best judgment and always aim for ''not overcooking'' the tuna steak. In this case, you can still fix the situation. Once you start cutting it up into slices and see that the steak seems too raw for you, just pop it back to the hot pan and cook for a minute or so. But if overcooked there's nothing you can do anymore.
- Tuna - you can use any part of the tuna for the steak. I recommend using at least 1 ½ inches thick steak, mine was a different one and was about 8+ oz and at least 2 ½ inches thick. The frying time will greatly depend on the thickness but a good rule of thumb is that about 1 ½ inch thick steak will take about 1 - ½ minutes to sear (medium-rare) on one side.
- My other important tip is to buy tuna or any fish really from a reputable seafood seller (or a restaurant) who’s knowledgeable about the origin and proper handling of seafood produce. Keep your fish cold or frozen (the colder the better!) and avoid cross-contamination. And don’t forget to wash your hands before and after handling uncooked tuna!
- Warm the tortillas! - this is optional but does make a difference.
- Nutrition - is per 1 taco without the mango salsa.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 471kcal
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Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Tuna Tacos: FAQs
Is all tuna sushi grade?
No, not all tuna is sushi grade. "Sushi grade" is a term used to indicate that the fish is safe to be eaten raw, which means it has been handled and processed under strict guidelines to minimize the risk of foodborne illness. Here are some key points:
Can you cook ahi tuna all the way through?
You can cook tuna all the way through, but it will be overcooked and dry.
For the best taste, ahi tuna should be soft and pink in the center, like a medium-rare steak.
Can you eat raw ahi tuna the next day?
It’s best to eat raw ahi tuna the same day it’s defrosted and prepared. If handled properly, it’s safe to eat within 1-2 days.
Store leftovers in a sealed container in the fridge, which should be at 40°F or lower.
Shouko
I made this but did a chili lime cucumber base instead of cabbage and as a side served watermelon mint salad and it was a hit!
Julia | The Yummy Bowl
this makes me so hungry right now, delicious! Thank you Shouko!
gunjan
so flavorful and so delicious with easy instructions. We loved it.
Julia | The Yummy Bowl
thank you so much Gunjan!
Tara
Oooh, these look so good. You had me at sesame-crusted tuna slices. Sounds amazing paired with the mango salsa.
Julia | The Yummy Bowl
thank you Tara!
Shashi
This is so yummy - definitely a recipe that will be remade often!
Julia | The Yummy Bowl
Thanks Shashi!
Shadi Hasanzadenemati
I was looking for a recipe like this, thank you for sharing! I can't wait to try it soon!
Julia | The Yummy Bowl
Thank you Shadi
julia
If you haven't tried ahi tuna yet this recipe is a good start!