Wild Ahi Tuna takes on a wonderful flavor with a sweet and sour marinade of orange and lemon juice, soy sauce, sesame oil, and fresh ginger. Blanketed between Asian Slaw and Cilantro Pistachio Pesto make extra-special tacos.
In a large, rimmed dish whisk together orange zest and juice, lemon zest and juice, soy sauce, olive oil, sesame oil, shallot, garlic, parsley, ginger, and black pepper.
Place tuna steaks in the marinade and turn to coat. Cover and refrigerate at least 30 minutes and up to 2 hours.
Preheat grill or large skillet over medium-high heat. Place the tuna on the grill rack or in skillet and sear, without moving the steaks, for 2 minutes. Turn the steaks over and sear, again without moving them, for 1 ½ minutes more.
Transfer to a cutting board and let rest for 5 minutes. If you’d like tuna steaks more pink in the center, cook an additional 1 ½ minutes per side.
Grill tortillas about 30 seconds on each side. Cover to keep warm.