Tuna Tacos Recipes

Steps:

• For the tuna: Rinse and pat dry tuna loin, then trim off any connective tissue and cut loin into 1/4-inch cubes. Place in a bowl, cover and refrigerate.
• Add hoisin, ponzu, fish sauce and oyster sauce to a separate bowl and mix well, then add star anise. Add the cubed tuna to the sauce bowl and gently fold sauce and tuna together. Cover and refrigerate for at least 30 minutes and up to 3 hours.
• For the tacos: Put onion into a bowl with the beet and vinegar, then cover and refrigerate until ready to use. Slice avocado into 12 pieces and cover. Add mayo and chipotle to a food processor and blend for 3 minutes, then set aside.
• Add canola oil to a large deep pan over medium heat. Once hot, add a flour tortilla. Flip after 15 seconds and remove to a tray lined with paper towels to absorb excess oil. Repeat with remaining tortillas.
• Arrange 3 tortillas on a cutting board and add a slice of avocado to each. Follow with some cubed tuna, pickled onions and beets and chipotle aioli, then sprinkle with french-fried onions and black sesame seeds. Transfer to a plate and repeat with the remaining ingredients.

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.

Steps:

• Heat oil and butter in a large pan over medium-high heat. Add tomatoes, onion, and garlic. Saute until tomatoes release all their juices, about 3 minutes. Add tuna, salt, and cumin. Saute for 1 minute. Stir in eggs and cilantro; cook until eggs are set, 3 to 5 minutes.
• Spoon 3 tablespoons of the tuna mixture onto each corn tortilla. Top each with a slice of avocado, lime juice, and hot sauce.

Steps:

• Combine oil, lime juice, vinegar, jalapeno, cilantro, salt, chili powder, and black pepper in a medium-sized bowl. Add tuna and coat well. Marinate for 1 to 2 hours.
• Heat a skillet over medium-high heat. Add small amounts of tuna at a time, turning every 10 to 15 seconds until lightly browned, 2 to 3 minutes per side.

Steps:

• For the ginger pickled carrots: Combine the sugar, vinegar and 2 cups water in a pot and bring to a boil, stirring until the sugar is dissolved. Pour into a plastic container and let cool completely.
• Once cooled, add the carrots and ginger to the pickling liquid¿make sure they are completely covered by the liquid. Refrigerate for at least 6 hours before using (24 hours is best).
• For the sweet potato puree: Preheat the oven to 350 degrees F. Pierce the skins of the sweet potatoes and bake until tender, about 45 minutes. (Leave the oven on for heating up the tortillas.)
• Once cooked, cut the sweet potatoes in half and scoop the flesh into a food processor. Add the butter and honey and puree until smooth. Season with salt and pepper. Hold hot until ready to plate.
• For the tuna: Combine the Cajun seasoning and salt, and mix. Sprinkle the tuna pieces with the spice mixture. Heat a large saute pan over high heat until the pan begins to smoke. Add the grapeseed oil to the pan and then sear the tuna on two sides, leaving it rare in the center. Remove the tuna from the pan and let rest for 5 minutes.
• For the guacamole: Scoop the avocado flesh into a bowl. Add the red onions, tomatoes, cilantro and lime juice, and mash with a fork to combine. Season with salt and pepper.
• To build the taco: Heat the tortillas in the oven just until warm, not crisp, 2 to 3 minutes. Spoon 2 tablespoons of the sweet potato puree onto each tortilla. Add a piece of tuna, then top with about 1 ounce of the pickled carrots and 1 tablespoon of the guacamole. Garnish with two sprigs of cilantro and serve.

Steps:

• Combine the first 5 ingredients in a small bowl.
• Sprinkle the spice mixture evenly over both sides of tuna.
• Heat grill pan over high heat. Coat cooking pan with cooking spray.
• Add tuna; cook 2 minutes on each side or until medium-rare (or until desired degree of doneness.
• Cut tuna into 1/4 inch thick slices.
• Warm tortillas according to package directions.
• Divide tuna evenly among tortillas. Top each with 2 Tbs. avocado, 1 tbs. onion, 1 1/2 teaspoons cilantro, and 3 jalapeño slices. Top each with 1 teaspoons sour cream. Serve tacos with lime wedges.

Steps:

• Mix together the drained tuna, onions, chilies and tomato. The amounts of onions, chilies, and tomatoes used may vary according to your own tastes.
• Thoroughly warm on the stovetop or in the microwave.
• Meanwhile, prepare taco shells according to package directions. Spoon filling generously into prepared taco shells. Sprinkle with lettuce, cheese and salsa as desired.
• Note: Make a delicious salad by combining the tuna, onions, chilies, and tomatoes as above; do not warm. Add some salsa to taste to mayonnaise and combine with salad ingredients. Serve on shredded lettuce and garnigh with grated Cheddar cheese, sliced black olives, and tortilla chips or Fritos.

Steps:

• In medium bowl, mix all Spicy Fresh Chile Sauce ingredients; set aside.
• Set oven control to broil. Spray broiler pan rack with cooking spray. Brush lime juice over fish steaks. Place fish on rack in broiler pan.
• Broil with tops about 4 inches from heat 5 minutes; turn. Broil 5 to 8 minutes longer or until fish flakes easily with fork.
• Break fish into large flakes or cut into 1-inch cubes. Spoon scant 1/2 cup fish into each tortilla. Top with lettuce, bell pepper and onion. Serve with chile sauce.