recipes articles & more

Tour Steven Raichlen's Kitchens
Win Steven Raichlen’s Must-Have Grilling Tools
Strawberry Mojito
Recipes Dads Love
10-Minute Strawberry Recipes
How to Roll a Roulade Cake
How to Make Barbecued Chicken
How to Make Chocolate Soufflés
Ingenious Kitchen Tips
Quiche Recipe: Create Your Own

Print It| Add to Favorites| | Pin It

Asian Tuna Tacos (Tacos de Atún Estilo Japones)

by Shelley Wiseman

read reviews (1)

This is a nod to the popularity of Japanese food, in particular sushi, in Mexico City. Here, tuna steaks are seared with a sesame seed crust and served with a wasabi mayonnaise, chopped scallions, and cilantro or the more exotic radish sprouts. Flour tortillas are used because they are a more neutral background to the tuna. Serves 4 Makes 8-12

Get a quick and delicious recipe every day with our FREE Make it Tonight newsletter Make it Tonight Recipe

Tuna sesame seeds wasabi more more

For the wasabi mayonnaise
1⁄2 cup mayonnaise
1 Tbs. prepared wasabi or 2 Tbs. powdered wasabi mixed with 1 tsp. water
2 tsp. soy sauce
2 tsp. lime juice
1⁄2 tsp. sugar

For the tuna
1 pound tuna steaks, about 1-inch thick
1⁄2 tsp. salt
1⁄2 cup unhulled sesame seeds
3 Tbs. mild olive oil

Tip: Unhulled sesame seeds are tan rather than pearly white, and can be bought in any market that carries Mexican ingredients.

To finish the tacos
8 to 12 6-inch flour tortillas, warmed
1 ripe avocado, peeled, pitted, and cut into thin slices
3 scallions, thinly sliced on the diagonal
Radish sprouts or chopped cilantro, for garnish

Make the mayonnaise

Stir together all ingredients and taste to check seasoning.

Prepare the tuna

Pat the tuna dry with paper towels and season with the salt.

Put the sesame seeds on a plate and press both flat sides of the tuna steaks onto seeds to coat.

Heat a large, heavy skillet over medium-high heat until hot, about 2 minutes. Add the oil and swirl the pan to distribute, then add the tuna steaks, in batches if necessary, and sear for about 2 minutes a side, until just the outside 1⁄4 inch is cooked but the center is still translucent.

Transfer the tuna steaks to a cutting board and slice. Make the tacos with the wasabi mayonnaise, avocado, scallions and sprouts

photo: Romulo Yanes

From Book Just Tacos: 100 Delicious Recipes for Breakfast, Lunch, and Dinner

October 5, 2011

user reviews

Rate this Recipe

by suesailor, 12/12/2012This was a nice change from our favorite Mexican style fish taco. I did use corn tortillas because I had them on hand. Also added a little finely shredded cabbage. Loved the wasabi mayo.

join the conversation