Craving a taco that makes you feel like you’re seaside on the Yucatán? Seared Tuna Tacos are what you’re yearning for.
I’m from the Gulf Coast, and my dad is an angler, so there was no lack of fish in my childhood. Trout, bass, catfish, flounder—you name it, it was in our freezer or fridge at any given time. We mostly ate it fried or baked, though, and my dad didn’t discover fish tacos until a few years ago. The fish in his fish tacos are battered and fried to a golden crisp, then topped with a creamy coleslaw. My whole family is crazy about these fish tacos.
I’m pretty fond of tuna steaks these days, and while you can fry tuna, it doesn’t improve or accentuate the flavor of the dark red fish, so I typically sear mine. Once, I was cooking up a tuna steak like I usually do and got a flash thought of my dad’s fish tacos. I wanted the flavor of tuna, but inside of a taco. What’s a gal to do? In fact, I did the easiest thing there was to do and just put my seared, sliced tuna inside of a tortilla with some avocado and lime juice. Not only did it do the trick, but it satisfied my fish taco craving so well, it’s now on the regular rotation.
This recipe for seared tuna tacos is a riff on that beloved taco. The seared tuna soaks up the flavor of the gingery-soy sauce marinade and pairs perfectly with lime-tinged avocado mashed with raw shallots. Place all that in a wrap or tortilla, and you’ve got yourself a delicious fish taco without any of the work or calories of fried fish. It’s brilliant!
Are These Seared Tuna Tacos Healthy?
With this meal, you’re getting your lean protein and omega-3 fatty acids from the yummy ahi tuna, which also provides plenty of vitamin B12, selenium, magnesium, and other important nutritional elements. The avocado gives a nice dose of fiber and healthy unsaturated fat.
Overall, this is a healthy, dairy-free recipe. This dish can be low-carb or even keto-friendly if you substitute lettuce or cabbage leaves for the tortillas, and you can make it gluten-free by using gluten-free soy sauce or tamari. Vegans and vegetarians will want to set aside the fish and use marinated tofu or tempeh.
Knowing Your Tuna
Tuna steaks are typically widely available and fairly affordable these days, so you shouldn’t have trouble finding a suitable slab of fish for this recipe. But some tuna types are more suitable than others, so here are a few tips for picking your fish!
- Choose vibrant, reddish-pink tuna. This indicates freshness. Tuna steaks that are dull or dark, or even brownish in color, will likely be less fresh than brightly colored tuna.
- Ahi, yellowfin, and bigeye tuna are all the same thing. The term “ahi” refers to yellowfin and bigeye species, and they’re both suitable for this recipe.
- When you open the tuna package, give it a sniff. It should have a mild oceanic scent. If the tuna smells strongly fishy or foul, it’s probably best to toss it!
How Do I Store Leftovers?
Leftover seared tuna tacos can be stored in the fridge, preferably with the avocado mash, tuna, and tortillas in separate airtight containers, for up to 2 days. To heat them back up, play it gentle. Either a quick warm-up in a skillet or a zap in the microwave will do fine. I like to pull out the tuna and let it sit at room temperature for 10 minutes before I reheat it in a hot pan on the stove. I don’t recommend freezing leftovers, in this case.
Serving Suggestions
I like to pair these tacos with a crisp side salad or a refreshing Coleslaw. But if that’s not your thing, try them with a Balsamic Grilled Vegetable Salad, Crispy Baked Sweet Potato Fries In The Oven, or even a light Salmorejo. Don’t forget a cold glass of a zesty Sauvignon Blanc or a tangy Margarita to complete the feast.
Ingredients
- ½ lemon zested and juiced
- ½ lime zested and juiced
- 2 tablespoons soy sauce
- ½ tablespoon sesame oil
- ½ inch fresh ginger grated
- Pinch of black pepper
- ½ avocado diced
- 1 small shallot diced
- ½ pound ahi tuna steak
- 1 tablespoon vegetable oil
- 4 flour or corn tortillas
- 1 bunch cilantro
- Sesame seeds and lime wedges for garnish
Instructions
- In a small bowl, whisk together the zest and juice from the lemon and lime. Whisk in the soy sauce, sesame oil, and grated ginger, and season with the black pepper.
- In a separate bowl combine the avocado and chopped shallot, then season with a dash of lime juice. Mash lightly with a fork and set aside.
- Place the tuna steak in a plastic bag and pour the marinade over. Seal the bag and let it stand at room temperature for at least 15 minutes.
- Heat the vegetable oil in a large skillet on medium-high. Pat dry the tuna steaks with paper towels and place them in the hot skillet. Sear for 1 minute, then carefully flip over and sear for another minute.
- Transfer the cooked tuna to a cutting board and thinly slice.
- Place the tortilla wraps on a clean surface. Spread the avocado over. Top with the sliced tuna. Garnish with cilantro, toasted sesame seeds, and lime wedges.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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