Tacos De Ahi Tuna Recipe
Three soy – lime marinade Ahi – Tuna tacos with red onions, and topped with heaps of cabbage, avocado and cheese.
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Ingredients
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Marinated Ahi Tuna
Pickled Red Onions
Taco Build & Toppings
Method
Marinated Ahi Tuna
- 1
Prepare marinade
In a shallow bowl or rimmed plate, whisk together soy sauce, lime juice, rice vinegar, sesame oil, honey, grated ginger, minced garlic, 1 teaspoon neutral oil, 1/4 tsp salt and 1/8 tsp black pepper until combined.
- 2
Marinate tuna
Pat the ahi tuna dry with paper towels. Place the steak into the marinade and turn to coat all sides. Let rest at room temperature for 10–15 minutes (or refrigerate up to 30 minutes). Do not over-marinate — the lime will begin to cure the fish if left too long.
- 3
Sear (optional) or slice raw
Heat a heavy skillet over high heat until shimmering. Add 1 tsp neutral oil. For a seared tuna: remove tuna from marinade (reserve marinade), blot excess, and sear 30–45 seconds per side for rare center. Let rest 2 minutes, then slice into 1/4-inch strips or small bite-sized cubes. For raw-style (poke) tacos: remove tuna from marinade, blot, and slice or cube directly without searing. If you reserved marinade, discard any used marinade that contacted raw fish (do not reuse).
Pickled Red Onions
- 4
Combine 2 tbs white vinegar, 2 tbs water, 1/2 tsp sugar and 1/8 tsp salt in a small jar or bowl and stir until sugar and salt dissolve. Add the thinly sliced red onion, press down so onions are submerged, and let sit at least 10 minutes at room temperature. For best flavor, refrigerate 30 minutes to 1 hour. Drain before building tacos.
Taco Build & Toppings
- 5
- 6
Assemble tacos
On each warmed tortilla, place a layer of shredded cabbage (about 1/4 cup). Top with sliced or cubed ahi tuna (about 2–3 oz per taco), a spoonful of pickled red onions, a few slices of avocado, and a sprinkle of crumbled cotija or queso fresco (about 1–2 tbs). Add chopped cilantro and a pinch of chili flakes or cayenne if desired.
- 7
Finish and serve
Squeeze a lime wedge over each taco just before eating. Serve immediately while tortillas and tuna are fresh.