These savory and spicy Tuna Tacos are fresh, full of vibrant texture and flavor, and easy to make at home for an impressive meal, or simply weeknight dinner for the family.
Fun fact – I live at the beach year-round and my husband is a fishing captain! This means that most springs and summers are spent on our boat catching yellowfin, bigeye and bluefin tuna, and because we’re never short on fresh fish, I’m always searching for new, delicious ways to cook our catch of the day. That’s where these Tuna Tacos come into play! Packed with fresh, vibrant flavors and creamy, crunchy textures, these tacos are the ultimate restaurant-quality recipe at home.
Full of crispy, sesame-crusted tuna that’s seared on blazing high heat, yet still perfectly pink in the middle, plus umami-rich toppings and a creamy, spicy Wasabi crema, these Tuna Tacos are simply irresistible. They’re great option for using sushi-grade tuna, quick cooking, and you can prep most of the components ahead of time. We love these for dinner parties, summer gatherings, or just a quick weeknight meal. And believe me when I say they’re so simple to make, even though they may seem intimidating.
If you love the flavor of fresh tuna like we do, try some of these other easy fish recipes. This refreshing and simple Tuna Crudo is always a hit and these Sesame-Crusted Seared Tuna Bowls are always a great dinner idea.
Why You’ll Love This Recipe
- Restaurant-Quality Seafood at Home: This recipe is a great way to enjoy fresh, restaurant-style fish tacos without having to go out. They’re special enough to feel elevated, and simple enough to make at home.
- Perfect Balance of Texture and Flavor: With a crunchy sesame crust, the heat from the wasabi and the fresh fish, these tacos hit every flavor and texture note.
- Creamy & Cool: The spicy wasabi crema is perfectly smooth and creamy, cooling, and outright addictive. It’s one of those flavors you simply cannot get enough of.
- Quick to Cook: These tacos come together in less than 30 minutes. The tuna only takes a few minutes on very high heat to sear and cook to perfection.
- Great Use for Fresh Fish: These tacos are perfect for fishing season with your fresh catch, or any time you’ve got fresh sushi-grade tuna to use.
Ingredients
For the Tuna:
- Sushi-Grade Tuna Steak: Vibrant in color, firm, and clean tasting — there’s really no substitute. Find this at your local seafood market or fishmonger.
- Sesame Seeds: Nutty and toasty, for added flavor and crunch.
- Soy Sauce: For savory, umami notes.
- Oil: We recommend avocado or any other light, neutral oil for frying.
Wasabi Crema:
- Mayo: Thick and tangy for the crema base.
- Wasabi Sauce: Sharp, hot and tingly in flavor. Pairs nicely with the mayo.
- Lime: For brightness and a citrus-y kick.
- Furikake: Nutty, salty, and a signature umami-rich seasoning you want for these tacos.
Assemble the Tacos:
- Mini Tortillas: Use corn or tortilla, whichever you prefer.
- Soy Sauce: For an extra umami burst of flavor.
- Avocado: Ripe and creamy, for texture and flavor.
- Pineapple: Fruity and sweet.
- Cilantro: Fresh herbs are a must.
- Furikake: Brings even more umami-seasoning to the tacos.
- Jalapeños: Add as much or as little as you’d like, depending on how spicy you like things.
How To Make Tuna Tacos
1.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.
2. 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.
3. Make wasabi crema by combining in a bowl and mixing until smooth. Season to taste.
4. Preheat oven to 350 and heat tortillas until they are warm, about 5 min. Dice jalapeño, cube pineapple and chop cilantro. Sprinkle with furikake and a nice squeeze of lime juice.
5. Slice avocado and 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!
Expert Tips
- Get the Pan HOT: Pre-heat the pan so it’s extremely hot before the tuna goes in. This is the key to a good sear.
- Don’t Overcook Tuna: It goes quickly, so don’t walk away from the pan. The cook time is very short and overcooking will ruin the texture, so only cook it until it’s seared on the outside but still pink in the middle.
- Pat Tuna Dry: Do this before coating it in sesame seeds so they really stick properly.
- Make Wasabi Crema Ahead: Mix this together in advance and let it chill in the fridge so the flavors develop and meld.
- Slice Tuna Against the Grain: Follow the muscle fibers and slice in the opposite direction for the most tender bites.
- Use Cast Iron or Stainless Steel: These pans work best for a good quality high-heat sear.
Variations
- Try Other Fruit: Swap out the pineapple for juicy, ripe mango for a different and delicious tropical twist.
- Adjust Heat: Use regular soy sauce instead of the spicy wasabi soy sauce if you want less heat.
- Add Crunch: Top the tacos with shredded cabbage or your favorite slaw for extra texture.
- Top With Avocado or Guacamole: Add ripe avocado slices for an added cool and creamy topping that pairs nicely with the tuna.
- Use Salmon: Or try another type of fish, like mahi mahi, if you don’t have tuna or simply want to switch it up.
Storage
If you have leftover sliced tuna, store 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.
You can prep components for these tacos ahead of time — make the wasabi cream up to 1-2 days in advance and store it covered 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.
FAQs
You can find sushi-grade tuna at most seafood markets or your local fishmonger. Some specialty grocery stores, markets, or Asian grocery stores will also carry it.
The outside should have a nice sear on it, and the inside should still be pink and rare. An inserted thermometer should read somewhere between 115°-120°. When it’s there, it’s done.
You can, it’ll still be tasty and have a tuna-forward flavor, but it’ll be a completely different texture and flavor profile. It’ll taste more like a tuna salad, than sliced, fresh tuna.
Wasabi sauce is hot and sharp, so the crema can be as spicy as you’d like it to be (or not be). Adjust the amount used based on preference.
Definitely. Grill the tuna so it’s just kissed by the grill and charred on the outside, but still rare on the inside. The grill gives it a nice, smokey flavor, that the stovetop doesn’t.
More Delicious Tuna Recipes
Tuna Tacos with a Spicy Wasabi Crema
Ingredients
The tuna:
- 1 Sushi grade tuna steak 1/2 pound per person
- 1 Cup Sesame seeds
- 3 soy sauce
- Oil for frying (I like avocado oil or another light oil)
Wasabi Crema:
- 1/2 cup mayo (we like kewpie)
- 1 tbsp wasabi sauce
- 1/2 Lime
- 1 tsp furikake
Pineapple salsa:
- 1 cup pineapple, cubed
- 2 tbsp chopped cilantro
- 1 Jalapeño, diced
The rest:
- 6 mini tortillas
- 2 tbsp soy sauce
- 1 avocado
- Furikake for topping
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.
- Preheat oven to 350 and heat tortillas until they are warm, about 5 min. Dice jalapeño, cube pineapple and chop cilantro. Sprinkle with furikake and a nice squeeze of lime juice.
- Slice avocado and 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
- 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.
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