I'm not sure what could be easier or more decadent than an Ahi tuna taco with a heart stopping dab of wasabi cream and some mango salsa. I'm not even sure we can call this a taco since the base was a piece of Middle Eastern flatbread and if tacos are Mexican, then the only thing Mexican about this one is the orange and mango salsa.
Whatever you want to call it, the combination of flavors made this a stand out dinner. A collaborative effort, the big guy cut the tuna into one inch logs, seasoned it simply with salt and pepper and seared it briefly in a very hot pan while I put the finishing touches on the rest of the dinner. He then sliced the perfectly "cooked" tuna into thin jewels and placed them on a bed of shaved cabbage and salsa.
The real kicker was the wasabi cream. Made from sour cream, a touch of mayo, a little vinegar and a smidgen of sweet along with dried wasabi powder, fresh from the food processor it tasted absolutely horrible and had no kick at all. So what did I do? I added more wasabi powder. As a result after it had bloomed in the refrigerator for half an hour or so, it darn near blew the tops of our heads off. Actually it was too hot for me but the big guy devoured it even though he'd stop from time to time to mop the sweat off his face and catch his breath. Ha, I never thought I'd see the day when that happened!
Seared Ahi Tuna Tacos with Mango Salsa & Wasabi Cream
Mango Salsa:2 mangos, peeled and diced into ¼ inch pieces
1/4 cup diced roasted red pepper
1/4 cup finely diced red onion
1/4 cup chopped cilantro
1 large jalapeno, finely diced
Juice of 1 orange
Combine all ingredients and let stand at room temperature for 30 minutes before serving.
1 cup sour cream
2 tablespoons light mayonnaise
2 tablespoons dried wasabi powder (add more if you want it hotter, but be careful)
2 tablespoons rice wine vinegar
1 tablespoon fresh lemon juice
2 tablespoons sugar
dash of sea salt
Combine ingredients in food processor and pulse until well mixed. Refrigerate covered for at least 30 minutes before serving.
1 pound good quality Ahi, blotted dry
Salt & pepper
8 rounds of Middle Eastern flatbread or 6” tortillas
Heat large heavy sauté’ pan over high heat until smoking. Cut ahi into logs about 1 inch by 1 inch by 4 inches. Coat well with salt and pepper. Add 1 tablespoon oil to sauté pan and add tuna. Sear on all sides for approximately 15 seconds a side. Remove from heat. Let rest briefly then slice into 1/8 inch slices.
Fill flat bread or tacos with slaw, top with salsa and add tuna. Drizzle with wasabi cream. Serves 4. Here's the downloadable version of the recipe. Download Seared Ahi Tuna Tacos with Mango Salsa and Wasabi Cream