Name: Gran Castors Ahi Tuna Taco Recipe
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Ingredients: 0.5 lb ahi tuna steak (sushi-grade); 2 tbs soy sauce (for marinade); 1 tsp sesame oil; 1 tsp salt; 0.5 tsp black pepper (freshly ground); 2 tbs neutral oil (vegetable or canola) for searing; 1 tsp black sesame seeds; 2 cups green cabbage (thinly sliced); 1 cup red cabbage (thinly sliced); 0.5 cup carrot (julienned or shredded); 2 pieces scallions (thinly sliced, white and green parts separated); 1 tsp fresh ginger (grated); 1.5 tbs rice vinegar; 1 tbs lime juice (fresh); 1 tsp honey; 1 tsp neutral oil (such as grapeseed or vegetable) for dressing; 0.5 tsp salt; 0.25 tsp black pepper; 0.25 cup Japanese mayonnaise (or regular mayonnaise); 2 tbs plain Greek yogurt (or sour cream); 0.5 tsp wasabi paste (adjust to heat); 1 tsp lime juice (fresh); 1 tsp water (to thin, if needed); 0.25 tsp salt; 6 pieces flour tortillas (6-inch); 2 pieces scallions (green tops, thinly sliced); 1 tsp black sesame seeds (additional for garnish); 2 pieces lime wedges; 0.5 tsp toasted sesame oil (optional, for finishing)

Method

Ahi Tuna

Marinate

Pat the ahi tuna dry with paper towels. In a small bowl combine 2 tbs soy sauce, 1 tsp sesame oil, 1 tsp salt, and 1/2 tsp black pepper. Rub the mixture evenly over all sides of the tuna and let rest at room temperature for 10 minutes (or refrigerate up to 30 minutes).

Sear

Heat a heavy skillet (cast-iron recommended) over medium-high heat until shimmering. Add 2 tbs neutral oil and swirl to coat. When oil is just smoking, sear the tuna 30–45 seconds per side for rare (adjust 1–1.5 minutes per side for medium), turning with tongs so all sides get a quick crust. Remove to a cutting board and let rest 3 minutes. Sprinkle 1 tsp black sesame seeds over the tuna and press gently to adhere.

Using a very sharp knife, slice the tuna crosswise into 1/4-inch thick slices or thin strips for tacos. Keep warm or hold at room temperature briefly while assembling.

Ginger Cabbage Slaw

In a large bowl combine 2 cups thinly sliced green cabbage, 1 cup thinly sliced red cabbage, 1/2 cup julienned carrot, and the white parts of 2 scallions (thinly sliced).

In a small jar or bowl whisk together 1.5 tbs rice vinegar, 1 tbs fresh lime juice, 1 tsp grated ginger, 1 tsp honey, 1 tsp neutral oil, 1/2 tsp salt and 1/4 tsp black pepper until emulsified.

Pour the dressing over the cabbage mixture and toss thoroughly to coat. Let sit 5–10 minutes to soften slightly and allow flavors to meld. Taste and adjust seasoning (add a pinch more salt or a splash more lime if desired).

Wasabi Crema

In a small bowl whisk together 1/4 cup Japanese mayonnaise, 2 tbs Greek yogurt, 1/2 tsp wasabi paste, 1 tsp fresh lime juice and 1 tsp water. Whisk until smooth and taste; add more wasabi for heat or thin with additional water by 1/2 tsp increments to reach a drizzling consistency. Season with 1/4 tsp salt.

Transfer crema to a squeeze bottle or spoon into a small bowl for easier assembly.

Tortillas & Assembly

Warm the flour tortillas: heat a dry skillet over medium heat and warm each tortilla 20–30 seconds per side until pliable and lightly toasted, or wrap stacked tortillas in foil and warm in a 300°F (150°C) oven for 8–10 minutes.

Assemble the tacos: place a warmed tortilla on a plate, spread about 1 tbs wasabi crema down the center, top with a heaping 1/3 cup ginger cabbage slaw, and arrange 3–4 slices (about 2–3 oz) of seared ahi tuna on top. Drizzle another 1/2–1 tbs crema if desired.

Garnish each taco with sliced green scallion tops, a light sprinkle of black sesame seeds, and a very light drizzle (optional) of toasted sesame oil. Serve immediately with lime wedges on the side.

Leftover storage: keep tuna slices wrapped tightly and crema refrigerated separately for up to 24 hours. Slaw will keep up to 2 days refrigerated in an airtight container but is best the same day.