Asian Inspired Tacos With Black And Blue Tuna Recipes

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ASIAN STYLE TUNA TACOS



Asian Style Tuna Tacos image

Delight your friends with these delicious Asian Style Tuna Tacos. Marinated ahi tuna is served over an asian slaw, avocados, and covered with mayo

Provided by Tiffany bendayan

Categories     Appetizer     Main Course

Time 15m

Number Of Ingredients 17

1 tablespoon Hoisin Sauce
1 tablespoon Honey
2 tablespoons Sesame Oil
2 tablespoons Soy Sauce
Juice of 2 limes
1/2 teaspoon Ginger (minced )
1 teaspoon TABASCO® Sauce
1/2 cup Red Cabbage (chopped)
1/2 cup Green Cabbage (shredded)
1/2 cup Carrots (shredded)
1/4 cup Cilantro (chopped)
1 lb Fresh Sushi Grade Ahi Tuna (cubed)
8 Tortillas
2 Jalapenos (sliced)
2 Avocados (cubed)
1/2 cup Mayonnaise
2 tablespoons TABASCO® Sauce

Steps:

  • Mix tuna with 1/2 of dressing. Cover, refrigerate and set aside
  • In another bowl, mix slaw ingredients with 1/4 dressing. Set aside
  • In a small container mix the rest of the dressing with the avocado cubes
  • For spicy mayo mix the mayonnaise and TABASCO® Sauce together. Place in a squeeze bottle (optional)

Nutrition Facts : ServingSize 2 tacos, Calories 802 kcal, Carbohydrate 49 g, Protein 35 g, Fat 52 g, SaturatedFat 8 g, Cholesterol 54 mg, Sodium 1422 mg, Fiber 9 g, Sugar 11 g

SEARED AHI TUNA TACO WITH ASIAN SLAW AND PLUM SAUCE



Seared Ahi Tuna Taco with Asian Slaw and Plum sauce image

Provided by Food Network

Categories     appetizer

Time 55m

Yield 12 appetizer sized tacos

Number Of Ingredients 21

1/4 head napa (Chinese) cabbage, chopped
1/4 cup small diced red bell pepper
1/4 cup small diced yellow bell pepper
1/4 small diced green bell pepper
1/4 small diced red onion
1/2 cup mayonnaise
1 tablespoon rice wine vinegar
1 tablespoon sugar
2 ounces sesame oil
1 tablespoon black sesame seeds
2 tablespoons vegetable oil
1 clove garlic, minced
1 teaspoon fresh ginger, grated on microplane or small holes on box grater
1 piece star anise
1/4 cup rice wine vinegar
1/4 cup sugar
1 (8-ounce) can plum halves, in syrup
1 (4-ounce) piece fresh ahi (yellowfin) tuna
1/4 cup coarse ground black pepper
1 teaspoon salt
1 tablespoon vegetable oil

Steps:

  • For the taco shells:
  • Cut the wonton skins using a 2-inch circle cutter. Use a taco shell basket and deep fry wontons until golden brown and firm. Remove taco shells from oil, allow to cool and season with sea salt.
  • For the Asian slaw:
  • Combine cabbage, peppers and onions in a medium sized mixing bowl. In a separate bowl, combine mayonnaise, 1 tablespoon rice vinegar, 1 tablespoon sugar, sesame oil, and sesame seeds. Mix well and combine with cabbage and peppers to marinate for about 1/2 hour.
  • For the plum sauce:
  • Preheat a medium saucepan over medium heat. Once pan is hot, add vegetable oil, garlic, ginger, and star anise. Saute for about 45 seconds, or until garlic has started to cook. Add 1/4 cup rice vinegar, 1/4 cup sugar, and canned plums. Continue to saute until all ingredients are soft and set aside to cool. Once cooled, puree plum mixture in a vertical blender and reserve for taco assembly.
  • For the Tuna:
  • Cut tuna into logs about 1-inch by 1-inch by 4-inches. Coat liberally with pepper and a little salt. Heat a saute pan until very hot; add 1 tablespoon vegetable oil and the sear tuna on all sides for about 15 seconds per side. Make sure to just sear outside of tuna and not allow inside to cook. Remove from heat and refrigerate promptly. Once cooled, slice into 1/8-inch thick slices.
  • For Taco Assembly:
  • Fill each taco shell with a little Asian slaw, place a slice of tuna on top of slaw, and then drizzle with a little plum sauce. Enjoy!

AHI TUNA TACOS



Ahi Tuna Tacos image

Ahi Tuna Tacos loaded with cabbage, cilantro, radishes and topped with a spicy sriracha mayo.

Provided by Kelley Simmons

Categories     Main Course

Time 20m

Number Of Ingredients 11

1 8 ounce Tuna Steak
1/2 tbsp taco seasoning
1 tbsp olive oil
8 flour tortillas
2 cups pre shredded cabbage ((I used a mix with cabbage and carrots))
1/4 cup radishes (about 2-3, sliced thin)
1/4 cup fresh cilantro
sesame seeds for garnish (if desired)
1/2 cup mayonnaise
1/2 teaspoon sriracha (or more to taste depending on how spicy you like it)
1/2 teaspoon lime juice

Steps:

  • Heat oil in a saute pan. Meanwhile pat the tuna dry with paper towels. Sprinkle the seasoning on all sides of the tuna.
  • Once the pan is hot add tuna and sear on all sides until golden brown. Remove from the pan and allow the tuna to rest before slicing into thin slices.
  • To assemble tacos place a sprinkle of cabbage onto each taco and place some radishes on top.
  • Top with pieces of tuna and a sprinkle of cilantro and sesame seeds on top, if desired.
  • Serve immediately with a drizzle of sriracha mayo.
  • Add all the ingredients to a small bowl and whisk to combine. Set aside until you are ready to eat your tacos.

Nutrition Facts : Calories 381 kcal, Carbohydrate 33 g, Protein 6 g, Fat 25 g, SaturatedFat 4 g, Cholesterol 12 mg, Sodium 612 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

FRESH TUNA TACOS



Fresh Tuna Tacos image

Categories     Fish     Sauté     Super Bowl     Lunch     Tuna     Hot Pepper     Healthy     Sour Cream     Cilantro     Bon Appétit     Sugar Conscious

Yield Makes 4 servings

Number Of Ingredients 8

1/3 cup sour cream
1/4 cup chopped red onion
3 tablespoons chopped cilantro
1 teaspoon minced canned chipotle chilies*
1 8-ounce ahi tuna steak, cut into 3/4-inch pieces
1 tablespoon taco seasoning mix
1 tablespoon vegetable oil
4 taco shells

Steps:

  • Mix first 4 ingredients in small bowl. Place tuna in medium bowl; sprinkle with taco seasoning. Heat oil in heavy medium skillet over medium-high heat. Add tuna; sauté to desired doneness, about 3 minutes for medium. Reduce heat to medium-low. Stir in sour cream mixture. Cook just until heated through, stirring frequently, about 2 minutes (do not boil).
  • Heat taco shells in microwave 20 seconds. Fill taco shells with tuna mixture.
  • *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

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