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    Seared Ahi Tuna Tacos & Cabbage-Carrot Slaw

    Published: Apr 9, 2021 · Modified: Oct 12, 2021 by Elise Shivamber · This post may contain affiliate links · 3 Comments

    Jump to Recipe Print Recipe

    Perfectly seared ahi tuna sitting atop a light and crunchy cabbage carrot slaw. Drizzle a homemade ponzu sauce for extra zest. A quick and easy fish taco packing delicious flavor! Naturally gluten-free, lighter, healthier tacos for any time of year.

    seared ahi tuna,ahi tuna tacos,seared tuna tacos
    Jump to:
    • Tips & Tricks to perfectly sear ahi tuna
    • Ingredients & Substitutions
    • The ~BEST~ Toppings for Ahi Tuna Tacos
    • Frequently Asked Questions
    • What to serve with Ahi Tuna Tacos
    • 📖 Recipe
    • 💬 Comments

    You know I'm a huge fan of tacos! Vegan al pastor tacos, barbacoa tacos, but nothing beats fish tacos! While I love grilled swordfish in tacos, Ahi tuna is probably my favorite fish to eat. It tastes so flavorful and takes minimal time! It’s a light meal that feels restaurant quality but is EASY! Serve seared ahi tuna steaks in a corn tortilla, over rice, or with a salad!

    This ahi tuna taco recipe is actually inspired by two places near and dear to my heart: SoCal and Nashville. Now, Nashville might seem out of the blue, but my family actually lives there! When I first visited, we went to a taco restaurant, bartaco.

    Bartaco shares a similar influence as I do - the beach culture of Brazil, Uruguay and my fave: Southern California! They serve upscale street tacos and great cocktails. I had their ahi tuna lettuce wrap tacos and knew immediately I had to do an Elise Tries to Cook version!

    two plates of ahi tuna tacos with ponzu sauce and corn tortillas wrapped in towels on the side

    Tips & Tricks to perfectly sear ahi tuna

    1. Quality Ahi Tuna

    Make sure to look for sushi-grade ahi tuna! Because seared tuna is typically served at Medium-Rare, you really want to make sure it’s of high quality. 

    2. Marinate

    Ahi tuna gets more flavorful as it sits in a marinade. You can go as simple as cracked peppercorns or sesame seeds, to marinating in your favorite sauce. 

    This seared ahi tuna recipe has a homemade ponzu sauce that doubles as a marinade!

    two slices of seared ahi tuna in a corn tortilla with cabbage and carrot and ponzu sauce on the side

    3. Hot Skillet

    The trick to perfectly seared ahi tuna is a hot skillet. You really want to preheat your pan and make sure it’s hot! I like to use my cast iron pan, but you can use a non-stick pan too.

    TIP! If you’re not sure your pan is hot enough, drop a small amount of water (think a teaspoon). If it sizzles right away it’s good to go!

    4. Quick Sear

    It doesn’t take long to cook ahi tuna - that’s the best part about it! Don’t let the tuna steak sit on the pan for too long, it really should only be 1-minute. That is why it is better to do a quicker, hot sear.

    sliced and seared ahi tuna steaks on a cutting board with ponzu sauce

    5. Know your Cooking Temperatures

    Searing ahi tuna only takes a few minutes at most! Typically, seared tuna is served at Medium-Rare temperature.

    • Rare: 30 seconds per side
    • Medium rare: 1 minute per side
    • Well done: 2 minutes per side
    hand grabbing a ahi tuna taco from a plate of three

    Ingredients & Substitutions

    Ahi Tuna Steaks

    Corn Tortillas - substitute for paleo tortillas or flour tortillas if not gluten-free

    Quick Cabbage Carrot Slaw

    • Red Cabbage - substitute for green cabbage or even thinly shaved Brussels sprouts
    • Shredded Carrots - I love purchasing shredded carrots to make prep quicker!
    • White Wine Vinegar - substitute for red wine vinegar or apple cider vinegar
    marinating two ahi tuna steaks in a reusable ziplock bag with ponzu sauce inside

    Ponzu Sauce / Marinade 

    The homemade ponzu sauce adds a bright and fresh taste to the perfectly seared ahi tuna. The best part is that it doubles as a marinade! I used half to marinade and half after the fact to top off my tacos.

    • Coconut Aminos - substitute for low-sodium soy sauce
    • Orange Juice - use fresh squeezed or pre-made jugs of orange juice
    • Honey - substitute for agave or maple syrup
    • Sesame Seeds - omit if you prefer but I like the crunch it adds!
    • Sriracha - omit or substitute for your favorite hot sauce
    pouring ponzu sauce over a plate of three seared ahi tuna tacos

    The ~BEST~ Toppings for Ahi Tuna Tacos

    • Fresh Cilantro
    • Fresh Lime Juice
    • Fresh Avocado
    • Fresh Heirloom Tomato Salsa 
    • Sweet and Spicy Pineapple Salsa
    • Creamy Guacamole
    • Jalapeño Peach Salsa 
    close up of seared tuna in corn tortillas with cabbage and carrot slaw underneath

    Frequently Asked Questions

    What if I don’t want to make a homemade marinade?

    If you don’t have time to make the homemade ponzu sauce, you can use any of your favorite marinades. Teriyaki sauce is an easy one!

    Where do I purchase ahi tuna steaks?

    In-Person: Trader Joe’s has frozen ahi tuna steaks. Whole Foods typically has ahi tuna steaks as well, or try your favorite grocery store. (I will personally say I have not been impressed with the quality of ahi tuna from Trader Joe's and will not purchase ahi tuna from there in the future. I currently purchase all of my ahi tuna from Thrive Market only.)

    Online: 

    • Thrive Market sells frozen ahi tuna steaks (that is what I used for this recipe).
    • Catalina Offshore Products, based in San Diego, CA, is one of SoCal’s premier fresh and frozen seafood. They deliver to almost anywhere in the United States.

    What should I look for when purchasing ahi tuna steaks?

    The color will range from deep red to pink. Tuna steaks should be moist, shiny and almost translucent. 

    Avoid steaks that are dull, matte or brown. Also avoid any large gaps between the muscles of the steak where it seems to be flaking off.

    How do I store leftover seared ahi tuna?

    Place leftover ahi tuna in the refrigerator almost immediately in an airtight container. It can last in the fridge for 2-3 days. While you can reheat properly stored seared tuna, it is better to eat at room-temperature or cold.

    Can I refrigerate leftover slaw?

    Yes! Coleslaw can be kept in the fridge for 3-5 days before it gets too watery. Store in an airtight container.

    two plates of seared ahi tuna tacos with ponzu sauce and corn tortillas wrapped in a towel

    What to serve with Ahi Tuna Tacos

    • Vegan Mexican Rice
    • Fresh Mexican Avocado Salad
    • Asian Cucumber Salad
    • Skinny Margaritas
    • Blackberry Margaritas
    • The Best Ranch Water Cocktail

    📖 Recipe

    Featured image of a plate of ahi tuna tacos on top of a cabbage slaw.

    Seared Ahi Tuna Tacos & Cabbage-Carrot Slaw

    Elise Shivamber
    Perfectly seared ahi tuna sitting atop a light and crunchy cabbage carrot slaw. Drizzle a homemade ponzu sauce for extra zest. A quick and easy fish taco packing delicious flavor! Naturally gluten-free, lighter, healthier tacos for any time of year.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 5 mins
    Marinating Time 30 mins
    Total Time 45 mins
    Course Main Course
    Cuisine Japanese
    Servings 4 Servings
    Calories 339 kcal

    Ingredients
      

    • 16 OZ Ahi Tuna Steaks
    • 2 TBSP Oil of preference
    • 8 Corn Tortillas

    Ponzu Sauce / Marinade

    • ½ Cup Coconut Aminos
    • ¼ Cup orange juice, freshly squeezed
    • 1 TBSP Honey
    • 1 TBSP Sriracha
    • 2 TSP Sesame Seeds

    Simple Cabbage-Carrot Slaw

    • ¼ Thinly Sliced Red Cabbage (about 2 cups)
    • 1 Cup Shredded Carrots
    • ¼ Cup Water
    • ¼ Cup White Wine Vinegar
    • ¼ TSP Salt
    • ¼ TSP Red Pepper Flakes

    Instructions
     

    • Mix together all sauce/marinade ingredients and stir together until fully combined.
    • Pour half of the sauce into a ziplock bag or air-tight container. Place the tuna steaks inside. Marinate in the fridge for at least 20-minutes and up to overnight. Leave the other half of the sauce for pouring over the completed tacos.
    • While the ahi tuna marinates, put together the slaw. Add all cabbage-carrot slaw ingredients into a large bowl. Mix thoroughly and leave to the side or in the fridge up to overnight.
    • When ready to prepare the tacos, heat the cast iron or pan on the stove with the oil. Let the pan get hot (about 2-4 minutes).
    • Take the tuna steaks directly from marinating onto the scorching hot pan, large flat side down. (Make sure to have a vent fan on, it helps!)
    • Let tuna steaks sear for 1-minute on the original side. Using tongs, flip to the second side and let cook an additional 1-minute. Turn off heat.
    • Remove seared ahi tuna steaks from the cast iron pan, and place onto a cutting board. Allow to sit for 5-minutes.
    • While tuna steaks rest, heat the corn tortillas in a large pan on the stove at medium-heat. Let warm for 1-minute each side and then stack on a plate lined with paper towels or regular towel.
    • Slice the tuna steaks in ½ inch thick slices.

    Build the Tacos

    • Add a handful of the cabbage-carrot slaw to each corn tortilla.
    • Add 1-2 slices of seared ahi tuna to each taco.
    • Top with extra ponzu sauce.

    Notes

    Rare: 30 seconds per side
    Medium rare: 1 minute per side
    Well done: 2 minutes per side

    Nutrition

    Calories: 339kcalCarbohydrates: 36gProtein: 30gFat: 8gSaturated Fat: 2gCholesterol: 43mgSodium: 981mgPotassium: 434mgFiber: 3gSugar: 6gVitamin A: 2550IUVitamin C: 10mgCalcium: 65mgIron: 2mg
    Keyword ahi tuna, fish tacos, tacos, tuna
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    Reader Interactions

    Comments

    1. Phoebe

      June 19, 2021 at 11:05 am

      5 stars
      Personally, I am not a huge seafood fan, but I was surprised how much I enjoyed these. The tuna just falls apart right in your mouth and the marinade is so flavorful.

      Reply
      • Elise Shivamber

        July 01, 2021 at 11:12 am

        So glad you liked it, Phoebe! Seared tuna is a great option for people who are just getting into seafood!

        Reply
    2. Kim

      June 25, 2021 at 2:03 pm

      5 stars
      I made these for my husband and I for dinner this week + OMG were they incredible! He literally ate FOUR of them and said it was one of the best meals he has had in a long time. Definitely recommend this super quick and easy recipe!

      Reply

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