Ahi Tuna Tacos

Perfectly seared ahi tuna in slightly charred tortillas.

5 from 4 votes

Wild Ahi Tuna steaks take on a wonderful flavor with a sweet n' sour marinade of orange and lime juice, soy sauce, sesame oil and fresh ginger. Seared perfectly rare and ready in just minutes!

Course Dinner, Main Course

Cuisine Asian, Fish

Diet Low Calorie, Low Fat

Prep Time 5

Cook Time 2

Inactive Marinating Time 15

Total Time 22

Servings servings

Calories 313kcal

Author Kim Peterson

Equipment

12-inch cast iron skillet

Ingredients

1 orange , zest and juice
1 lemon , zest and juice
1 lime , zest and juice
¼ cup soy sauce
1 tablespoon olive oil
1 tablespoon sesame oil
1 shallot , diced
2 cloves garlic , minced
2 tablespoons fresh parsley , chopped
2 teaspoons fresh ginger , grated
½ teaspoon black pepper
2 pounds wild ahi tuna steaks , about 1 ½-inches thick
1 tablespoon vegetable or avocado oil for searing
12 flour or corn tortillas , warmed
Guacamole, sesame seeds, lime wedges, fresh cilantro, jalapeno slices

Instructions

In a small bowl whisk together zest and juice from the orange, lemon and lime. Mix in the soy sauce, olive oil, sesame oil, shallot, garlic, parsley, ginger and black pepper.
Place tuna steaks in a resealable plastic bag. Pour marinade over and seal. Let stand at room temperature 10-15 minutes and up to 30 minutes.
Heat oil in a large skillet over medium-high heat. Pat excess moisture from tuna steaks with paper towels. Place in skillet and sear uncovered for 1 minute. Carefully flip tuna steaks over and sear for 1 minute more.
Transfer to a cutting board and thinly slice the tuna.
Serve with warm tortillas, Asian Red Cabbage Slaw, Cilantro Pistachio Pesto, Yum Yum Sauce, sesame seeds, sliced jalapeno, fresh cilantro and squeeze of lime. Enjoy!

Notes

Doneness Scale

Cooking time can vary significantly depending on the tuna's thickness and temperature of the heat source on a stovetop. This is a general guideline when cooking 1 ½-inch thick tuna steaks uncovered on medium-high heat per side: Rare = 1 minute, Medium Rare = 1.25 minutes, Medium = 1.5 minutes, Well Done = 1.75 minutes.

How to Grill

Make sure the grates are clean and oiled so the fish doesn’t stick. Preheat on medium-high. Pat fish with paper towels to remove excess marinade and avoid flare ups. If your rig exceeds 500 degrees F, you’ll only need to grill each side 30-45 seconds to achieve seared, rare doneness.

Storing Leftovers

Place any leftovers in an airtight container and refrigerate. Rare tuna should be enjoyed within 2 days. If you happened to overcook the tuna, we've all been there. Give yourself a break and turn that well done tuna into the best tuna salad ever.

Nutrition