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Restaurants›Haven Riverfront Restaurant and Bar›Yellowfin Ahi Tuna Tacos Recipe

Yellowfin Ahi Tuna Tacos Recipe

Name: Haven Riverfront Restaurant and Bars YELLOWFIN AHI TUNA TACOS Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb fresh yellowfin (ahi) tuna, sashimi-grade; 4 tbsp ponzu sauce; 1 tbsp neutral oil (grapeseed or canola); 1 tbsp fresh lime juice; 1 tsp ginger, grated; 1 tsp garlic, minced; 2 tbsp green onion, thinly sliced (white + light green); 1 tsp sesame oil; 1 tsp black pepper; 1 tsp kosher salt; 1 cup mayonnaise; 2 tbsp sriracha; 2 tbsp Japanese mayo (optional, for tang); 1 tsp fresh lime juice; 1 tsp rice vinegar; 1 tsp sesame oil; 0.25 tsp salt; 0.5 cup pickled ginger (gari), thinly sliced; 1 cup prepared seaweed salad (wakame/mixed seaweed), drained; 1 tsp sesame seeds, toasted; 1 tbsp scallion, thinly sliced; 8 each small corn or flour tortillas (6-inch) warmed; 0.5 cup microgreens or cilantro; 0.5 tsp toasted sesame oil (for finishing); 2 each lime wedges; 0.5 tsp coarse sea salt (for finishing)

Inspired by Haven Riverfront Restaurant and Bar

Time30m

Serves4

ponzu vinaigrette, pickled ginger, seaweed salad, spicy aioli

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Ingredients

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Marinated Yellowfin Ahi

1 lb fresh yellowfin (ahi) tuna, sashimi-grade

4 tbsp ponzu sauce

1 tbsp neutral oil (grapeseed or canola)

1 tbsp Fresh lime juice

1 tsp Ginger, grated

1 tsp Garlic, minced

2 tbsp green onion, thinly sliced (white + light green)

1 tsp Toasted sesame oil

1 tsp black pepper

1 tsp kosher salt

Spicy Aioli

1 cup Mayonnaise

2 tbsp sriracha

2 tbsp Japanese mayo (optional, for tang)

1 tsp Fresh lime juice

1 tsp Rice vinegar

1 tsp Toasted sesame oil

1/4 tsp Celtic sea salt

Pickled Ginger

1/2 cup pickled ginger (gari), thinly sliced

Seaweed Salad

1 cup prepared seaweed salad (wakame/mixed seaweed), drained

1 tsp Sesame seeds, toasted

1 tbsp scallion, thinly sliced

Taco Assembly & Garnish

8 each small corn or flour tortillas (6-inch) warmed

1/2 cup microgreens or cilantro

1/2 tsp toasted sesame oil (for finishing)

2 each Lime wedges

1/2 tsp coarse sea salt (for finishing)

Method

Marinated Yellowfin Ahi

Prepare tuna

Pat the yellowfin tuna dry with paper towels. Trim any sinew and cut into 1/3-inch dice for poke-style tacos or into 1/2-inch strips if you prefer slices.

Make ponzu vinaigrette and marinate

In a medium bowl whisk together ponzu sauce (4 tbsp), neutral oil (1 tbsp), lime juice (1 tbsp), grated ginger (1 tsp), minced garlic (1 tsp), sesame oil (1 tsp), sliced green onion (2 tbsp), kosher salt (1 tsp) and black pepper (1 tsp). Add the diced or sliced tuna and gently toss to coat. Let sit refrigerated for 10–15 minutes — do not marinate longer than 30 minutes to preserve texture and freshness.

Spicy Aioli

In a small bowl combine mayonnaise (1 cup), sriracha (2 tbsp), optional Japanese mayo (2 tbsp), lime juice (1 tsp), rice vinegar (1 tsp), sesame oil (1 tsp) and salt (1/4 tsp). Whisk until smooth. Taste and adjust heat or acidity. Refrigerate until assembly. If a thinner consistency is desired, stir in 1–2 teaspoons water or additional rice vinegar.

Pickled Ginger

If using store-bought pickled ginger (gari), drain briefly and pat dry. Reserve in a small bowl so it is ready to garnish the tacos. If you prefer a quick homemade pickle: combine 1/2 cup thinly sliced young ginger with 1/4 cup rice vinegar and 1 tbsp sugar; let sit 20 minutes, drain and use.

Seaweed Salad

If using packaged seaweed salad, drain excess liquid and toss with toasted sesame seeds (1 tsp) and sliced scallion (1 tbsp). Taste and adjust with a dash of soy sauce or sesame oil if needed. Keep chilled until assembly.

Taco Assembly & Finish

Warm tortillas: heat a dry skillet over medium-high heat. Warm tortillas 20–30 seconds per side until pliable and slightly charred. Keep wrapped in a towel to stay warm.

Assemble tacos: spread about 1 to 1 1/2 tablespoons spicy aioli across each warm tortilla. Place 2–3 tablespoons of marinated tuna (or 1 strip if sliced) in the center. Top with a small scoop (about 1–2 tablespoons) of seaweed salad, a teaspoon of pickled ginger, and a few microgreens or cilantro leaves.

Finish and serve: drizzle a few drops of toasted sesame oil (about 1/8 tsp per taco) over each taco and sprinkle a light pinch of coarse sea salt. Serve immediately with lime wedges for squeezing.