These Tuna Tacos take the SoCal classic flavor and give it a Japanese twist with our Wasabi Sandwich Sauce.
For best flavor, buy your tuna fresh the day you plan to make these tacos.
Ingredients:
- 1 tsp. low-sodium soy sauce
- Kosher salt and freshly ground pepper
- 1 cup (3 oz./90 g) shredded green cabbage
- 1 cup (3 oz./90 g) shredded red cabbage
- 4 tsp. seasoned rice wine vinegar
- 2 Tbs. olive oil
- 1 lb. (500 g) tuna steak, cut into 4 equal rectangular pieces
- 8 corn or flour tortillas, warmed
- Beano’s Wasabi Sandwich Sauce
Serves 4
Directions:
- In a large bowl, toss together the cabbages. Add the vinegar, 1 Tbs. of the olive oil, and salt and pepper to taste and toss to mix well. Set aside.
- In a nonstick fry pan over high heat, warm the remaining 1 Tbs. olive oil. Add the tuna to the hot oil and sear, turning once, until nicely browned on both sides, about 2 minutes per side for medium-rare. Transfer to a cutting board and let rest for a few minutes, then slice thinly.
- To assemble, fill the tortillas with the tuna, dividing it evenly, and top with a handful of the cabbage, and a generous drizzle of our Wasabi Sandwich Sauce. Serve immediately.
