5 Minute Seared Ahi 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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