Pepper Crusted Tuna Tacos
I came up with this dish a while back, and served it as a small-bite appetizer for many holiday and Shabbat fish courses. Then I realized — if it’s so good, why limit it only to weekends? So Now ill throw it into a taco or a bowl for a perfect light summer dinner, because good food is worth having multiple ways.
Crusted Tuna:
ingredients:2-3 pounds tuna loin
Salt, as needed
Cracked pepper, as needed
1 tablespoon oil
preparation:Pat tuna dry, then generously salt on both sides. Pour cracked pepper onto a shallow plate and press tuna into pepper to coat.
Heat skillet over high heat, then add oil. Once oil is hot, sear tuna for 30 seconds per side, pressing down to achieve even sear. Set aside and let cool.
Avocado Cream:
ingredients:1 ½ avocados
Zest and juice of 1 lime
1 teaspoon grated fresh ginger
1 tablespoon olive oil
½ teaspoon salt
1 small clove garlic
2 tablespoons fresh cilantro
preparation:Blend all ingredients in a blender until smooth and creamy.
Red Cabbage Slaw:
ingredients:½ cup mayonnaise
2 tablespoons mirin
1 tablespoon rice vinegar
Zest of ½ lime (reserve lime and remaining zest for Scallion-Ginger Sauce)
1 clove garlic, crushed
½ teaspoon salt
½ teaspoon black pepper
1 head red cabbage, grated
preparation:Mix mayonnaise, mirin, rice vinegar, lime zest, garlic, salt, and pepper in a large bowl. Add cabbage and mix well, massaging until thoroughly coated. Let sit for a few minutes to soften.
Scallion-Ginger Sauce:
ingredients:1 tablespoon chopped scallions
1 tablespoon toasted sesame oil
1 tablespoon fresh lime juice
Zest of ½ lime
1 tablespoon mirin
1 teaspoon soy sauce
1 teaspoon minced Thai red chilli
1 teaspoon grated fresh ginger
1 teaspoon honey
1 clove garlic, minced
Salt, to taste
Black pepper, to taste
preparation:Combine all ingredients and mix well. Refrigerate in an airtight container for up to 2 days.
To Serve:
Tortillas, if serving as tacos
Julienned cucumbers
Cilantro or microgreens
Lime wedges
To assemble bowls: Spread avocado cream in the bottom of a bowl, then add julienned cucumber and slaw and top with sliced tuna. Add more avocado cream and dress with scallion-ginger sauce. Finish with fresh cilantro and lime wedges.
To assemble tacos: Place julienned cucumber, slaw, and avocado cream inside a tortilla. Add sliced tuna and top with scallion-ginger sauce. Finish with microgreens or fresh cilantro and serve with lime wedges.
Tip: For a fun appetizer, use flat round corn chips instead of tortillas.