Seared Tuna Tacos.
Street-size flour tortillas topped with wasabi, thinly sliced red cabbage, seared soy ginger marinated tuna, seaweed salad and sliced scallions. These Asian-inspired tacos are a tuna and seaweed salad lovers dream.
It’s Taco Tuesday. The fourth best day of the week (behind Friday, Saturday and Sunday).
When tacos have completely taken over a day of the week … #TacoTuesday, you know tacos have moved from trendy to timeless. Even the restaurants here in Falmouth here on the Cape have taco Tuesday specials. Taco tuesday brings a bit of festivity (and flavor at the least) to the mid-week slump. Don’t you agree?
The great thing about tacos is that there is no wrong way to taco. There are flour or corn tortillas, appetizer or main dish or dessert tacos, veggie or beef or chicken tacos – and then, not surprisingly, our favorite tacos: seafood tacos. I’m talking lobster tacos with scallion butter, blackened salmon tacos and now, let’s add these Seared Tuna Tacos to the list of favorite taco types, shall we?
One of the best things about these tacos is the seaweed salad. Notice anything about it? It’s not fluorescent green. Why? This seaweed salad is from Atlantic Sea Farms in Maine (ohhhh Maine, how we love you. we secretly wish we could live in Maine, but it’s just tooooo cold). The kelp (seaweed) is rope grown in the cold, clean waters of the Gulf of Maine. It’s never dyed.
Did You Know?
The majority of seaweed on the market (98%!) is grown in Asia. Most of that is dried and dyed. We love seaweed salad, so when we heard about this version that is cultivated and harvested close to home, we had to try it. And gosh. It is just so. much. better. It’s clean tasting, healthy, and rich in probiotics, antioxidants and other essential nutrients with no coloring/dyes added.
Looks different from the “other” stuff, doesn’t it?
Kelp provides an excellent source of iodine, a nutrient that supports healthy thyroid function and metabolism. This seaweed salad has all the flavors of the seaweed salad you know and love – ginger, sesame, soy, garlic. It goes perfectly with this fresh tuna.
We grilled the tuna, because we grill year-round. But, feel free to use your grill pan if you prefer to cook inside now that the weather’s turned.
We get our local yellow fin tuna from our favorite local fish market, The Clam Man. It’s the freshest and best tuna we’ve ever had. If you’re not a fan of tuna, try any other fish. Salmon would be amazing. Swordfish and shrimp too.
Now, we just need to work on the articial colors added to pickled ginger (or I need to make my own … let me find the time for that …) and wasabi (wasabi in the US is typically a combination of horseradish, mustard and food coloring … it’s not real wasabi at all).
But … I digress.
Back to the tacos! Here’s how to make these Seared Tuna Tacos:
Seared Tuna Tacos
For the tuna
- 1 1/2 lb tuna steaks, sushi grade yellow fin tuna
- 1/4 cup soy sauce reduced sodium
- 1/4 cup seasoned rice vinegar
- 1 tablespoon honey
- 1 teaspoon toasted sesame oil
- 1 teaspoon sriracha
- 1 teaspoon ginger paste we buy this in a prepared tube - you can also grate a ginger root yourself
- 1 teaspoon garlic powder
- 12 small flour tortillas street taco size, warmed
- 1/4 cup wasabi mayo we used Kikkoman brand, but Trader Joes has one too
- 1/4 medium red cabbage thinly sliced
- 1/2 cup seaweed salad we love Atlantic Sea Farms
- 1 bunch scallions thinly sliced (white and green parts)
- black sesame seeds
- pickled ginger
- 1 lime cut into wedges
For the tuna
- Combine tuna, soy sauce, rice vinegar, honey, sesame oil, sriracha, fresh ginger paste and garlic powder in a resealable bag. Marinate tuna for 20-30 minutes.
- Preheat grill to high heat. Clean and oil the grates.
- Remove tuna from marinade. Discard marinade. Reduce grill heat to medium high. Place tuna on the grill and grill until desired doneness (we cooked ours for 2-3 minutes per side). Remove from grill. Slice tuna thinly against the grain.
To assemble the tacos
- Add a smear of wasabi mayo to each flour tortilla, followed by red cabbage, tuna, seaweed salad and scallions. Sprinkle black sesame seeds overtop tacos.
- Serve tacos with pickled ginger and lime wedges.