My apologies for the dark/filter-y photos on this post. I made these after work yesterday for taco Tuesday and by the time I got to photographing it was already dark out 🙁 I hate how it’s getting darker earlier already! But I do looove fall. The end of summer is always bittersweet. So on to these tacos! The idea was inspired by my boyfriend and I’m obsessed with how these turned out. Combining two of my favorite foods (sushi + tacos) couldn’t have been a better idea. So many textures and flavors! Such a surprise that I love them, right?
The cusabi sauce and sesame soy glaze were SO GOOD on these. I also used blackening spice instead of crusting the tuna with sesame seeds and it was such an awesome idea.
It may sound like these tacos have a lot of components, but they really come together quickly. Especially because you only cook the tuna for like 1-2 minutes per side.
This makes enough tacos for 2 people (about 6 tacos):
For the tacos:
10 oz. sushi grade tuna
sesame seeds for garnish
For the slaw:
3 c. shredded cabbage (I used a mixture of green and purple)
1/2 c. plain Greek yogurt
1 clove garlic
squeeze of lime
1 scallion, chopped
1 jalapeño, seeds and ribs removed, chopped
pinch of salt
For the cusabi sauce:
1/4 c. plain Greek yogurt
2 T. mayonnaise
squeeze of lime
1/2 c. cucumber, peeled and chopped
1 clove garlic, chopped
1/2 tsp. wasabi
For the sesame soy glaze:
1/4 c. soy sauce
1/4 c. water
1 T. toasted sesame oil
1 tsp. sesame seeds
2 T. sugar
1 tsp. cornstarch
Begin by making the slaw. Put slaw mix in a medium bowl. Add Greek yogurt, garlic, lime juice, scallion, jalapeño, and salt into a food processor. Pulse until a smooth sauce forms. Pour into slaw mix and stir to combine. Taste and season with additional salt if desired.
Wipe out the food processor with a paper towel and make the cusabi. Combine Greek yogurt, mayo, lime juice, cucumber, garlic, and wasabi in the food processor and pulse until a smooth sauce forms. Taste to season and set aside.
Make the sesame soy glaze. Combine soy sauce, water, sesame oil, sesame seeds, sugar, and cornstarch in a small saucepan over medium/high heat. Whisk to combine and bring to a boil. Whisk constantly once boiling for a couple minutes until thickened. Set aside.
Heat cast iron or nonstick skillet over high heat. I out a tiny drizzle of oil in the pan and then wiped it out with a paper towel. Rub tuna liberally with blackening seasoning. Once pan is hot, sear tuna on each side for 1-3 minutes depending on the thickness. Mine was 3/4” thick and I dud 2.5-3 minutes on the first side, and only about a minute on the second side. You want it RARE. Remove from heat and slice 1/4-1/2” thick.
To assemble tacos, crush a handful of wontons on the bottom, and drizzle them with sesame soy glaze. Put tuna on top, then slaw, then seaweed salad, then cusabi, then more sesame soy glaze. Sprinkle with sesame seeds for garnish.
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