By Angela McGowan
We love fish tacos, and usually use a mild white fish, but yesterday I wanted to try something a little different. When I went to the grocery store I spotted Ahi tuna on sale, and I knew it would be the perfect thing for our fish tacos. I first added ground coriander, and then salt and pepper to the ahi tuna steaks before searing them. Ahi tuna is best served rare, overcooking can make them tough. If you just can’t stand rare meats, it is okay to cook these ahi tuna steaks well done, they just will not be as tender. I made a fresh cabbage slaw to go in the tacos which has apples, cucumber, green onions and ginger. I topped it all off with this simple wasabi mayonnaise, which can be made very mild, or as hot as you like it by adjusting the amount of wasabi powder in the sauce.
Yield: Serves 4
Tuna Tacos
Ingredients:
- 1 Ahi Tuna Steak per person
- coriander (about 1/2 teaspoon per steak)
- salt and pepper
Slaw
- 3 cups or 1/2 a small red cabbage, shredded
- 1 cucumbers, cut in small matchstick size pieces
- 1 sweet apple, cut in small matchstick size pieces
- 1 cup pre-cut matchstick carrots
- 6 green onions, chopped
- 1/4 cup rice wine vinegar
- 3 tablespoons olive oil
- 1 teaspoon freshly grated ginger
- the juice of 1 lemon
Wasabi Mayonnaise
- 1/4 cup mayonnaise
- wasabi powder to taste (for mild I used about 1 teaspoon)
- the juice of 1/2 a lemon
- 1/2 teaspoon salt
Corn or Flour tortillas
Directions:
1. Prepare slaw by adding all ingredients to a large bowl and toss well. Set aside.
2. Mix all ingredients for wasabi mayonnaise and mix well. Set aside.
3. Preheat large skillet. Salt, pepper and sprinkle with coriander all sides of tuna. Drizzle pan with olive oil and lightly sear tuna on all sides.
4. Warm tortillas in microwave or on warm skillet. Assemble tacos by placing slaw in the tortillas first and then slicing tuna steak and laying it on top. Finish off with wasabi mayonnaise and serve.
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