Tuna Tacos with a Spicy Wasabi Crema

Another one of my favorite ways to eat tuna as we get closer to fishing season over here these are my spicy tuna tacos with a creamy wasabi crema. 

The Deets:
Little fun fact about me that I live at the beach year round and my husband is a fishing captain- so most spring and summers are spent out on our boat catching tuna- yellow fin, big eye, blue fin you name it. Because of that I’m always looking for new recipes for the fish that we catch. As fishing season gets closer, I’m sharing this recipe which is one of my favorites for tuna: these are my spicy tuna tacos with a creamy wasabi crema. The tuna is perfectly cooked with a sesame coating on super super high heat so that it cooks quickly and gets a nice sear on the outside but stays pink in the middle. I like to make these with a little pineapple, jalapeño and then I topped with a little sriracha soy. That’s it. Follow along for more fish recipes coming soon! 

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Tuna Tacos with a Spicy Wasabi Crema

These savory and spicy Tuna Tacos are fresh, full of vibrant texture and flavor, and easy enough to whip up at home for an impressive meal, or simply weeknight dinner for the family.

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Ingredients

Serves 6 Tacos

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The tuna:

• ▢ 1 Sushi grade tuna steak 1/2 pound per person
• ▢ 1 Cup Sesame seeds
• ▢ A few tbsp of soy sauce
• ▢ Oil for frying (I like avocado oil or another light oil)

Wasabi Crema:

• ▢ 3/4 Cup Sour cream
• ▢ 1 tbsp Wasabi sauce
• ▢ 1/2 Lime
• ▢ 1 tsp Furikake

The rest:

• ▢ 6 Mini tortillas
• ▢ 2 Tbsp Soy sauce
• ▢ 1 Tbsp Sriracha
• ▢ 1 Avocado
• ▢ 1 Cup Pineapple
• ▢ Handful of cilantro
• ▢ Furikake for topping
• ▢ 1 Jalapeño

Instructions 

• Wash and pat dry tuna. Coat in a layer of soy sauce. Add sesame seeds to a shallow bowl in an even layer. Coat all sides of the tuna.
• Get a skillet ripping hot and turn on fan as it will get a little smoky (don’t worry, it’s quick). Once oil is hot, add tuna and let sear for 1-3 min (depending on how thick your steak is). Flip and repeat on other side. Transfer to a cutting board and when cool enough to touch, slice into pieces.
• Make wasabi crema by combining in a bowl and mixing until smooth. Season to taste. Combine sriracha and soy sauce together and set aside.
• Preheat oven to 350 and heat tortillas until they are warm, about 5 min.
• Slice avocado and jalapeño, and cube pineapple. Add crema to each tortilla, followed by a few pieces of tuna. Add your other fixins and top with sriracha soy, furikake and chopped cilantro. Enjoy!

Video

Notes

Storage:

• Store leftover sliced tuna in an airtight container in the fridge for 1 day, then serve cold over rice or fresh greens as a salad the next day.
• We recommend cooking the tuna right before serving for the best flavor and texture — do not cook it in advance.
• Prep components for the tacos ahead of time — make the wasabi cream up to 1-2 days in advance and store in the fridge until it’s time to assemble and serve. You can also prep the toppings ahead of time and store them separately for freshness.