Ahi Tuna Taco

Recipe Directions

1. For best results, take the fish out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the fish longer than this recipe card indicates.
2. Add the cabbage, carrot and onion (a) to a mixing bowl. Pour the yuzu dressing (b) over top. Season with a pinch of salt and pepper. Toss well to evenly coat the vegetables with dressing. Set aside.
3. Heat a skillet or saute pan over medium-high heat for 90 seconds. When the pan has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pan. Place the tuna in the pan. Sear the tuna for 45 seconds per side for rare
4. 1 minute, 15 seconds per side for medium rare
5. 1 minute, 45 seconds per side for medium
6. 2 minutes, 45 seconds per side for medium well
7. 3 minutes, 45 seconds per side for well.
8. If you are preparing 3+ servings, you may need to increase these cook times slightly. After searing, place the tuna on a cutting board to rest.
9. Remove the tortillas (d) from the package and wrap them in a dish towel or paper towel. Microwave for 30-60 seconds or until they are warm.
10. Cut the tuna into chunks and drizzle the sweet chili vinegar (e) over the fish. Place the tuna and cabbage & carrot slaw in a warm tortilla. Add wonton strips (f) on top for crunch.