Ahi Tuna Tacos with Roasted Garlic & Ginger Sesame Mayo

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These simple, vibrant tacos rely largely on super fresh ingredients for the fullest flavor potential. Opt for just-ripe avocados and tuna from a source you trust.

If you’ve never tried Ahi Tuna tacos, I highly suggest that you add it to you must-eat list! The Homemade Roasted Garlic and Ginger Sesame Mayo is worth the extra time and extra effort. If you love tacos…. This one will give you LIFE!!!

Serves 4 (serving size: 2 tacos)

INGREDIENTS

  • For The Tuna:

  • 2 TSP Canola Oil

  • 1 - 1 1/2″ Ahi Tuna steaks fresh, about 3/4 inch thick

  • 2 TBS Rice Wine Vinegar

  • 3 TSB Soy Sauce

  • 1 TSB Sesame Oil

  • 2 TSB Honey

  • 1 TSB Sesame Seeds


  • For The Roasted Garlic & Ginger Sesame Mayo:

  • 1 Head of Garlic

  • 2TBS Ginger Minced

  • 3/4 Cup Sesame Oil

  • 1 Egg Yolk

  • 1 1/2 TSP Lime Juice

  • Salt to Taste


  • For The Accoutrements:

  • Shredded Purple Cabbage

  • Sweet Corn

  • Limes

  • Avocado

  • Cilantro or Chives - Optional

  • 8 Tortillas

Instructions

  • Marinate The Tuna- *Ensure it is at room temp*
    Combine the Rice Wine Vinegar, Soy Sauce, Sesame Oil & Honey in a Zip Lock Bag. Marinate the tuna for 20 minutes or no longer than 30 to avoid cooking the tuna in the marinade.

  • Add oil to a non stick skillet over medium-high heat.

  • Take tuna out of the marinade and gently place the seasoned tuna in the skillet and cook, 1 1/2 minutes per side for rare. - YES RARE! :)

  • Allow to sit for about 5 mins. Thinly slice when you are ready to layer up your tacos.

  • For the Mayo:
    Drizzle a couple teaspoons of oil over each exposed head, using your fingers to rub the oil over all the cut, exposed garlic cloves. Cover the bulb with aluminum foil. Bake at 400°F (205°C) for 30-35 minutes, or until the cloves feel soft when pressed.

  • Add the Sesame oil into a spall pot over low heat. Add the Roasted Garlic Clove and the Minced Ginger. Cook for 10 mins on low, just to infuse the sesame oil. Scoop out the ginger and garlic. Allow to cool to room temp.

  • In a Blender, add egg yolk, lime juice and a pinch of salt. (For a stronger mayo, you can add the roasted Garlic & Ginger you scooped out of the infused oil)

  • While blending, slowly pour your infused oil in very slow thin stream, about 1/4 cup at a time, until mayonnaise is thick, about 3 or so minutes (mayonnaise will be lighter in color)

  • Cover and chill. do ahead Can be made up to 2 days ahead. Keep chilled.

  • Prep your veggies and start layering. It's always a good idea to slightly toast your Tortillas.

  • Tortilla, Your homemade mayo, red cabbage, corn, avocado, seared ahi tuna, sesame seeds, lime juice, chives or cilantro (optional)

Tips & Subs.

  • Raw egg is not recommended for infants, the elderly, pregnant women, and people with weakened immune systems. To avoid the risk of salmonella infection, you can use pasteurized egg yolk instead.

  • Use fresh limes if possible.

A Few ideas to make this recipe easier.

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