How to make it

  • To prepare the basting sauce and dressing in a bowl combine soy sauce, sesame oil, ginger, chili sauce and lemon juice.
  • Transfer 1/2 cup of the mixture to another bowl and set aside for basting.
  • To prepare the salsa, combine and mix mango, avocado, red onion, lemon or lime juice, olive oil and pickled ginger in a bowl.
  • Season to taste with salt and pepper and set aside.
  • In a large bowl gently toss sliced carrot, radish, cucumber and sprouts. Pour over remaining basting sauce/dressing, toss, garnish with cilantro and basil, season to taste with salt and pepper and set aside.
  • Preheat grill to high (about 450-500°F) and oven to 350°F.
  • Put taco shells on the “Taco Rack” and place on a cook sheet.
  • Put the cookie sheet in the oven for seven minutes, after seven minutes take the shells out of the oven.
  • Combine black pepper, sesame seeds and kosher salt. Mix well and crust tuna steaks, on all sides, gently pressing the spices into the fish to adhere.
  • While the shells are in the oven grill tuna over direct heat for 1 to 2 minutes, per side, until just rare, basting with reserved 1/2 cup of dressing/basting liquid.
  • Remove from grill, cool slightly and slice each tuna steak into 4.
  • Take the shells out of the oven and one quarter of the watercress into the bottom of each taco shell.
  • Place a layer of salad into each taco and top with sliced grilled tuna. Garnish with salsa.
  • Serves 2-3…
  • Place a Taco Rack Solid Single Taco Holder on each place setting for serving and for hands free garnishing.
  • When it comes to Tacos, it is time to think outside the cow!
  • Please visit to see the Official Taco Cookware of The Imus Ranch in New Mexico!

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    " It was excellent "
    lunasea ate it and said...
    Wow - sounds delicous and loaded with flavor. Very cool concept and wonderful recipe offering. Thanks, Nicolas.
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