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seared tuna tacos

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.
Course Main Course
Cuisine Asian
Keyword Seared Tuna Tacos
Servings 4


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

For assembly

  • 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

For serving

  • 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.