Marinated Ahi Tuna Tacos
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.
Servings 4 servings
Ingredients
- Zest and juice of 1 Cara Cara orange, or navel
- Zest and juice of 1 lemon
- ¼ cup soy sauce
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- 1 shallot, diced
- 2 cloves garlic, grated
- 2 tablespoons fresh parsley, chopped
- 2 teaspoons fresh ginger, grated
- ½ teaspoon black pepper
- 1 ¾ - 2 lbs wild ahi tuna steaks, about 1 ½-inches thick
- 8 – 12 flour or corn tortillas
- Asian Red Cabbage Slaw
- Cilantro Pistachio Pesto
- Sesame seeds
- Lime wedges
Instructions
- 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.
- Thinly slice tuna and serve with warm tortillas, Asian Red Cabbage Slaw, Cilantro Pistachio Pesto, sesame seeds, and squeeze of lime. Enjoy!