Asian style tuna tacos with a cucumber salsa
Serves 4
Ingredients
Salsa:
½ a cucumber – finely diced
½ a shallot – finely diced
1 cup coriander – finely chopped
1 green chilli
Zest of half an orange
Juice of ½ an orange
1 tsp red wine vinegar
1 tsp honey or maple syrup
1 tbsp extra virgin OO
2x 350g piece fresh tuna (roughly 700 total)
1 tbsp sesame oil
2 tbsp soy sauce
Juice of one lemon
1 tbsp sesame seeds
1 tbsp garlic powder
¼ cabbage – shaved
2 tbsp red wine vinegar
1 tbsp sugar
1 large avocado – sliced, 8 mini taco shells and kewpie mayo to serve
Instructions
Shave the red cabbage. Mix the sugar and vinegar and pour over the cabbage to pickle.
Mix together the marinade ingredients for the tuna, sit the tuna in a bowl and cover it with the marinade.
Dice the ingredients for the salsa, add the olive oil, vinegar, honey and orange juice. Season and set aside.
In a hot pan fry the tuna steaks for about 45 sec – 1 min per side.
While you are cooking the tuna, fry the tacos in a pan or over the open gas flame.
Slice the tuna against the grain into 1cm thick slices. Serve everything on a platter or make the tacos up for your guests….
I like to eat my taco with lots of kewpie on the bottom, sliced avocado, pickled cabbage, a couple of slices of tuna and a bit of salsa on top.
