Ahi Tuna Tacos

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.

Wasabi Cream:

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.

Tuna Tacos:

1 pound good quality Ahi, blotted dry

Salt & pepper

Vegetable oil

8 rounds of Middle Eastern flatbread or 6” tortillas

Shredded cabbage

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

Comments

[big guy]

I did it in honor if "Hot and Spicy Food day. Thanks Lea your information darn near killed me. But it sure did taste good.

[Nanan]

I Love It Big Guy!!!!!! That is too funny hahahahaha.... Those are beautiful tacos for sure!!!! Wouldn't get the hot stuff near William no way - no how. I did get him to eat a piece of the ham and chile and cheese pie, though, with the left over fried rice last night - success!!!!

[June]

Lea - so glad you tried the chile pie and that William liked it. He might like "my" version of the tuna taco in that I didn't add any hot stuff. Can't count the salsa cause the one little jalapeno did nuthin'.

[Mags]

Wow June, that's an impressive taco! And too funny about the big guy even breaking a sweat on this one!

[pam]

Everything about this sounds wonderful! I love trying to make something too hot for my husband. Of course, that means it's super too hot for me!

[June]

I know! I feel like breaking out the champagne but then again, who needs an excuse. LOL