Description
These Tuna Steak Tacos are a delicious and fresh twist on traditional tacos, featuring grilled tuna steaks marinated in soy sauce and sesame oil, topped with a tangy cabbage slaw, spicy sriracha mayo, and toasted sesame seeds, all wrapped in warm grilled corn tortillas for a perfect balance of flavors and textures.
Ingredients
Scale
For the Tacos
- 12 Corn tortillas
- Sesame seeds
- 2 half-pound tuna steaks
- 1/4 cup soy sauce
- 2 tsp sesame oil
For the Coleslaw
- 1 14-ounce bag cabbage coleslaw mix
- 1 lime (juice only)
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon honey
For the Sriracha Mayo
- 3 tbsp mayonnaise
- 1 tsp sriracha sauce
Instructions
- Marinate the Tuna Steaks: Place the tuna steaks in a bowl or resealable bag and pour 1/4 cup soy sauce and 2 teaspoons sesame oil over them. Cover or seal and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Prepare the Coleslaw: In a small bowl, whisk together the lime juice, 2 tablespoons soy sauce, 1 teaspoon sesame oil, and honey until well combined. Toss this dressing with the cabbage coleslaw mix and set aside to let the flavors meld.
- Make the Sriracha Mayo: Combine the mayonnaise and sriracha in a small bowl, mixing until smooth and evenly blended. Adjust spiciness to taste if desired.
- Grill the Tuna Steaks: Preheat the grill to medium-high heat. Grill the marinated tuna steaks for 3 minutes on each side, totaling about 6 minutes, to achieve medium-rare doneness. Remove the tuna and let it rest for 3 to 5 minutes before slicing.
- Grill the Tortillas: Reduce the grill heat to low. Place the corn tortillas in a single layer and grill for 1 to 2 minutes per side until warm and slightly charred. Wrap them in a clean towel to keep warm and pliable.
- Assemble the Tacos: Slice the rested tuna into strips. Layer the grilled tortillas with cabbage slaw, tuna strips, a drizzle of sriracha mayo, and sprinkle with sesame seeds. Serve immediately for the best flavor and texture.
Notes
- For best results, use fresh tuna steaks, sushi-grade if possible.
- If you don’t have access to a grill, a hot grill pan or cast-iron skillet on the stovetop will work similarly.
- You can make the sriracha mayo and coleslaw a few hours ahead of time to allow the flavors to develop.
- Adjust the spiciness of the mayo by adding more or less sriracha according to taste.
- Leftover grilled tuna can be stored in the fridge for up to 2 days but is best enjoyed fresh.