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.
