Seared Sashimi Grade Ahi Tacos Recipe
Served on white corn tortilla garnished with shoyu, house made mustard green kimchi, takuan pickles, cilantro, slaw and spicy tobiko aioli
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Ahi Tuna
Pat the Ahi tuna dry with paper towels. Season both sides with salt and pepper. Heat a skillet over high heat and sear the tuna for about 1-2 minutes on each side, just until browned but still rare in the center. Remove from heat and let rest for a few minutes, then slice into thin strips.
- 2
Make the Mustard Green Kimchi
In a bowl, combine the chopped mustard greens, gochugaru, minced garlic, and a pinch of salt. Massage the mixture for a few minutes until the greens start to wilt. Let sit for at least 10 minutes to develop flavors.
- 3
Prepare the Spicy Tobiko Aioli
In a small bowl, combine mayonnaise, sriracha, and lime juice. Mix until smooth and adjust the spiciness to taste. If desired, you can add a little bit of salt.
- 4
Prepare the Tacos
Warm the white corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable. Assemble the tacos by placing a few slices of seared Ahi tuna on each tortilla, followed by a generous spoonful of mustard green kimchi, takuan pickles, shredded cabbage, and a drizzle of spicy tobiko aioli. Garnish with fresh cilantro.
- 5
Serve
Serve the tacos immediately with extra shoyu on the side for dipping. Enjoy your delicious Seared Sashimi Grade Ahi Tacos!
