AHI TUNA TACOS RECIPES

Steps:

• For the pineapple salsa: In a medium bowl, mix together the pineapple, Mae Ploy sweet chili sauce, chives and sesame seeds and set aside.
• For the tacos: Cut the ahi tuna into 1-by-1-by-3-inch rectangles, then season the tuna on all sides with the Cajun spice.
• Heat the canola oil on medium-high heat in a small nonstick saute pan. When the oil is hot, gently place the seasoned tuna into the hot pan and sear the tuna for 7 seconds on each side. Remove the tuna from the pan and cool in the refrigerator for 10 minutes. Toss together the Napa and purple cabbage in a medium bowl and set aside.
• In a small nonstick saute pan, lightly toast the tortillas for serving. Overlap 2 tortillas on each plate and top them with the cabbage slaw. Next, cut the ahi tuna pieces into triangles, and place them on the slaw. Top with the pineapple salsa.

Steps:

• In a mixing bowl, combine the soy sauce, lemon juice, salt, honey, and bagel seasoning and whisk to combine.
• Put the 2 tuna steaks in a dish and pour marinade over the tuna.
• Let this refrigerate for 1 hour up to 5 hours.
• Remove the marinated tuna from the fridge
• In a cast iron skillet or dutch oven, melt the coconut oil over high heat.
• Sear the tuna steaks 1 at a time for 30 seconds on each side.
• Repeat with the 2nd tuna steak.
• Set on a cutting board and let them rest for 5 minutes.
• Slice against the grain of the tuna into 1/4 inch slices, then cut again to create cubes.
• In a mixing bowl mix together the salad mix (usually these salads come with dressing and crunchy toppings, add it all in!)
• Fill each taco shell with some salad and top with tuna cubes and sliced avocado.
• Enjoy!