Ahi Tuna Tacos Recipes

Steps:

• In a deep-fryer or heavy-bottomed pot, heat the canola oil to 360 degrees F. Fold the pot sticker skins to create a taco shape and fry in the canola oil. Set aside to cool.
• In a small bowl, gently toss the tuna, Mango Jicama Salsa and Sweet Soy Sauce. Fill each taco shell with 1/4 of the mixture, and finish with a 1/2-ounce drizzle of the Wasabi Cream.
• To serve, arrange the tacos over a bed of the pea shoots and dress with the eel sauce.
• In a small bowl, gently stir all of the ingredients together. Allow the flavors to marry for 20 minutes before serving.
• Whisk all ingredients in a small bowl until well combined. Let the mixture sit in the refrigerator for 15 minutes or until ready to serve.
• Combine all of the ingredients in a mixer fitted with a paddle attachment. Whip on high until the mixture forms hard peaks, about 5 minutes. Refrigerate until ready to use.

Steps:

• Preheat grill.
• Place tuna in a glass bowl. Combine rest of ingredients and pour over the tuna. Marinate tuna for at least 1 hour.
• Place directly on hot grill for 1 minute or until desired doneness.

Steps:

• Melt butter in a small casserole dish (in a microwave).
• Place tuna steaks into the melted butter and coat all sides.
• In a small bowl, mix together wasabi powder, coarse black pepper and granulated garlic powder.
• Sprinkle tuna steaks with wasabi mixture on all sides and lightly rub into the steaks with your fingers.
• Heat olive oil and any left over butter in a heavy-bottom frying pan on medium-high heat.
• Add tuna steaks and sear for 45 seconds, then turn over and sear for another 45 seconds.
• DO NOT OVERCOOK TUNA STEAKS.
• Just make sure that you have a light crust on each side.
• Let fish rest for 2 minutes before slicing.
• You may serve whole or cut into thin slices.
• Serve on cooked rice or Saffron Ratatouille.
• Then spoon some Lemon Basil Pesto over steaks.
• Purchase Ahi Ahi Tuna - yellow fin, this is the best.

Steps:

• Mix black pepper, salt, cumin, garlic powder, and cinnamon together in a small bowl. Rub all over tuna steaks. Cover and refrigerate for at least 15 minutes.
• Meanwhile, stir pineapple, red onion, cilantro, lime juice, red pepper, and lime zest for salsa together in a bowl until combined. Cover and refrigerate until needed.
• Heat oil in a cast iron skillet over medium heat. Add tuna steaks and cook to desired doneness, 1 1/2 to 2 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness. Remove from the skillet and slice steaks thinly.
• Spread sour cream in a thin layer over each warmed tortilla. Add tuna slices, top with pineapple salsa, and wrap to seal.

Steps:

• In a small bowl, combine cumin, cayenne, salt, pepper and coriander.
• Rub spice mixture generously on both sides of the tuna.
• Preheat oven to 350°F for the taco shells.
• Heat a nonstick pan on the stove over high heat. When pan is smoking hot, add olive oil, wait 10 seconds, then add tuna. Sear for 1 minute per side, or until fish is cooked on the outside, but rare on the inside. Transfer to a plate.
• Separate taco shells and place them in the oven for 4 minutes (timing is everything here, since they go from perfectly done to burned after about 1 additional minute).
• While the shells are heating, dice tuna into 1/4-inch cubes.
• To serve, fill all eight taco shells halfway with salsa. Spoon tuna over salsa and squeeze a spritz of lime juice overtop. Serve immediately.
• Avocado Salsa: Avocado is just ripe if it indents with the firm press of a finger.
• Add all ingredients to a medium-size bowl. Toss gently. DO NOT MASH AVOCADO.