Tuna Tacos Recipe

Specials

1. 1

   Make sake-soy glaze

   In a small saucepan, combine sake, soy sauce, brown sugar, minced garlic, and sesame oil. Bring to a simmer over medium heat and cook until the mixture reduces by half to a glossy glaze, about 4-6 minutes. Remove from heat and set aside.

2. 2

   Prepare avocado mash

   Halve the avocado, scoop flesh into a bowl. Add lime juice and 0.25 teaspoon kosher salt. Mash with a fork until smooth with a slight texture. Set aside.

3. 3

   Crisp wonton shells

   In a heavy skillet, pour enough vegetable oil to reach about 2 inches depth and heat to 350°F (175°C). Fry 1 wonton wrapper at a time until golden and crisp. While hot, drape and bend the wrapper to form a small taco-shell shape. Transfer to paper towels to drain. Repeat until you have about 12 shells.

4. 4

   Season and sear tuna

   Pat tuna steaks dry. Season with remaining salt (0.50 teaspoons) and pepper on all sides. Heat a nonstick skillet over high heat and sear the steaks for about 1.5-2 minutes per side for a rare center. Remove from heat and let rest briefly.

5. 5

   Apply glaze and slice tuna

   Brush the sake-glaze over the top of the seared tuna in the last 30 seconds, then flip and coat the other side. Slice the tuna thinly against the grain.

6. 6

   Assemble tacos

   Place a few slices of tuna into each crisp wonton shell. Drizzle with Korean BBQ sauce. Top with red onion, avocado mash, and cilantro. Season with additional salt and pepper to taste if desired.

7. 7

   Serve

   Serve immediately with extra lime wedges and more cilantro on the side.