This is a very easy, and very delicious fusion of two of our favorite cuisines. Japanese and Mexican. I was inspired by an excellent Korean fusion kalbi taco from the amazing food truck Seoul Food, and we decided that putting our seared ahi tuna recipe into taco form was long overdue.
You will need:
Tortillas (we used whole wheat from Trader Joes)
1 C Rice
2 Eggs
Chopped Veggies/edamame (optional)
1 Avocado
Lemon Juice
Two ahi tuna steaks
Soy Sauce
Oil (preferably peanut or sesame)
Brown Sugar
Sriracha (optional)
Garlic Powder
Ginger
First, steam your rice until cooked and sticky. Then toss your rice into a pan and stir fry it with soy sauce, oil, the eggs, brown sugar, and veggies.
This would also be a good time to start marinading your tuna. Combine in a dish some soy sauce, oil, brown sugar, garlic powder, and ginger. Let the tuna sit for about a half hour, flipping ever 5-10 minutes.
While your rice is steaming, prep your guacamole. I think the best guac is the simplest, just a ripe avocado mashed with lemon juice and salt. You can add some diced tomato if you want.
Next sear your tuna steaks. I like to start with a preheated pan so that the tuna starts cooking as soon as it hits the pan. Turn the burner on high and let the pan heat for a couple minutes. Throw on the steaks and make sure to watch them closely. If you truly want your steaks seared (raw in the center) it will only take 1 1/2 to 2 minutes on each side. Once cooked, place on a plate and slice.
Toss a pile of rice, tuna, and guacamole onto a warm tortilla. This is a good time to add some Sriracha if you like a little spice. I like to wrap my burritos Chipolte style (ie. start with the food in the middle of the tortilla - fold the two sides in first and then wrap it up like a tube) but its totally up to you.
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