Agent's Agile Ahi Tuna Tacos with Wasabi Crema
These tacos are a quick and evasive maneuver for your lunch palette. Seared ahi tuna, crisp slaw, and a fiery wasabi crema come together in a dynamic and refreshing bite, perfect for a speedy pit stop while on the go.
Directions
- 1
Prepare the wasabi crema: In a small bowl, whisk together the sour cream, wasabi paste, and lime juice until smooth. Refrigerate until ready to use.
- 2
Pat ahi tuna slices very dry with paper towels. Brush lightly with sesame oil and season generously with salt, pepper, and both black and white sesame seeds, pressing gently to adhere.
- 3
Heat a cast iron skillet or heavy-bottomed pan over high heat until it just begins to smoke.
- 4
Sear the tuna slices for 45-60 seconds per side for rare; adjust time for desired doneness. The goal is a beautifully seared exterior with a cool, pink interior. Transfer to a cutting board.
- 5
While the tuna rests, warm the corn tortillas according to package directions, either in a dry skillet, microwave, or over an open flame until pliable.
- 6
Thinly slice the seared tuna against the grain into bite-sized pieces.
- 7
Assemble the tacos: Place warm tortillas on a serving plate. Divide the shredded purple cabbage, carrots, and chopped cilantro among the tortillas.
- 8
Top each taco with slices of seared tuna. Drizzle generously with the prepared wasabi crema.
- 9
Serve immediately and watch them disappear as fast as they're made.