Ahi Tuna Tacos Recipe

Prepare and marinate tuna

Pat the tuna dry with paper towels. Trim any sinew and cut into 1/4-inch dice (for poke-style filling) or into 1/2-inch cubes if you prefer chunkier pieces. In a medium bowl combine 2 tbs soy sauce, 1 tbs mirin, 1 tsp sesame oil, 1 tbs lime juice, 1/4 tsp fine sea salt and 1/8 tsp black pepper. Add the diced tuna and gently toss to coat. Cover and refrigerate for 10–15 minutes while you prepare other components — do not marinate longer than 30 minutes for best texture.

Combine 1/4 cup ponzu, 1 tbs fresh lime juice and 1/2 tsp grated ginger in a small bowl. Taste and adjust: add a pinch of sugar if it seems too sharp. Reserve 2–3 tbs of this ponzu to toss with the marinated tuna just before assembly (this will be the acidic finishing liquid). Keep remaining ponzu for drizzling over finished tacos.

Whisk together 1/2 cup mayonnaise, 2 tsp sriracha, 1/2 tsp gochujang (if using), 1/4 tsp sesame oil and 1/2 tsp lime juice in a small bowl until smooth. Taste and adjust heat level by adding more sriracha. Transfer to a squeeze bottle or piping bag for neat assembly.

Fry wonton shells

Heat 2 cups neutral oil in a heavy 10-inch skillet or small pot over medium heat to 350°F (175°C). If you don't have a thermometer, test with a scrap wonton: it should sizzle immediately and brown in ~30–45 seconds. Fry wonton wrappers in batches: gently slide one wrapper into the oil and use a spider/skimmer to fold and hold a taco shape (or use a metal taco rack over the oil) for about 30–45 seconds until golden and crisp. Remove to a paper towel–lined tray and immediately sprinkle with 1/2 tsp kosher salt while hot. Repeat until you have 12 crispy shells. Let cool to room temperature (they will crisp further).

Alternative: For baked version, lightly brush both sides of wrappers with oil, drape over oven-safe curved molds or the back of a muffin tin and bake at 375°F (190°C) for 6–10 minutes until golden and crisp.

Prepare or portion 1 cup prepared wakame salad. If store-bought is strongly seasoned, taste and, if needed, rinse briefly and drain to reduce saltiness. Toss wakame with 1–2 tsp of the reserved ponzu if you want extra brightness. Stir in thinly sliced green onions and microgreens/cilantro. Keep chilled until assembly.

Toast sesame seeds in a dry skillet over medium heat 1–2 minutes until fragrant and lightly browned; watch carefully to avoid burning. Remove from heat.

Finish the tuna: remove the marinated tuna from fridge and drain off most of the marinade. Toss gently with 2–3 tbs reserved ponzu to finish and taste; adjust salt or acidity if needed.

Place a crispy wonton shell on a serving plate. Spoon about 2 heaping tbs of wakame salad into the shell as a bed (adjust so each shell has roughly equal amount). Top wakame with about 2–3 tbs of the ponzu-dressed tuna (roughly 1–1.5 oz tuna per taco).

Drizzle spicy mayo over the tuna in a thin zigzag (about 1 tsp spicy mayo per taco). Sprinkle toasted sesame seeds and a few sliced green onions over each. Add microgreens or cilantro if using.

Optional: drizzle a few drops of remaining ponzu around the plate or lightly over the tacos for additional brightness. Serve immediately with lime wedges to squeeze on top.