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Restaurants›Rio Grande Mexican Restaurant›Ahi Tuna Taco Recipe

Ahi Tuna Taco Recipe

Inspired by Rio Grande Mexican Restaurant

Time1h

Serves4

Raw tuna w/ Asian inspired marinade, bibb lettuce 'tortilla,' avocado wasabi slaw, blood orange cucumber pico de gallo

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Ingredients

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Tuna Marinade

1 lb ahi tuna steak

2 tbs Aged soy sauce

1 tbs Toasted sesame oil

1 tbs Rice vinegar

1 tsp Honey

1 tsp Ginger (grated)

1 clove Garlic (minced)

2 tbs green onion (sliced)

Avocado Wasabi Slaw

2 cups shredded cabbage

1 medium avocado (mashed)

1 tsp Real wasabi (it makes a difference)

1 tbs ReaLime juice

1 to taste Celtic sea salt

Blood Orange Cucumber Pico de Gallo

1 medium blood orange (peeled and diced)

1 medium cucumber (diced)

1 tbs Red onion (finely chopped)

2 tbs cilantro (chopped)

1 tbs ReaLime juice

1 to taste Celtic sea salt

Assembly

8 leaves bibb lettuce leaves

Method

Marinate Tuna

1

Prepare the Marinade

In a bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, grated ginger, minced garlic, and sliced green onions.

2

Marinate the Tuna

Cut the ahi tuna into small cubes and add to the marinade. Let it marinate in the refrigerator for at least 30 minutes.

Prepare the Slaw

3

Make the Avocado Wasabi Slaw

In a large bowl, combine shredded cabbage, mashed avocado, wasabi paste, lime juice, and salt. Mix well and set aside.

Prepare the Pico de Gallo

4

Make the Blood Orange Cucumber Pico de Gallo

In a separate bowl, combine diced blood orange, cucumber, red onion, chopped cilantro, lime juice, and salt. Mix well and set aside.

Assemble Tacos

5

Assemble the Tacos

On each bibb lettuce leaf, place a spoonful of marinated tuna, followed by avocado wasabi slaw, and top with blood orange cucumber pico de gallo. Serve immediately.