The Taco Rack Grilled Tuna Tacos
From nicolas 15 years agoIngredients
- For the Basting Sauce/ Dressing shopping list
- 1/2 cup soy sauce shopping list
- 2 tsp. sesame oil shopping list
- 1 tsp. fresh chopped ginger shopping list
- 1-2 tsp. Sambal chili sauce shopping list
- 1/2 lemon, juiced shopping list
- For the salsa shopping list
- 1 cup mango, peeled and diced shopping list
- 1 cup ripe avocado, pit removed and diced shopping list
- 1 small red onion, diced shopping list
- 1 tbsp. lemon or lime juice shopping list
- 1/4 cup pickled ginger, chopped shopping list
- 1 tbsp. olive oil shopping list
- salt and pepper to taste shopping list
- For the Salad shopping list
- 1/2 cup carrot, thinly sliced shopping list
- 1/2 cup daikon radish, thinly sliced shopping list
- 1/2 cup cucumber, thinly sliced shopping list
- 1/2 cup sprouts shopping list
- 2 tbsp. fresh chopped cilantro shopping list
- 2 tbsp. fresh chopped Thai basil shopping list
- salt and pepper, to taste shopping list
- For the tuna shopping list
- 1 tbsp. fresh cracked black pepper shopping list
- 1 tbsp. sesame seeds shopping list
- 1 tbsp. kosher salt shopping list
- 1 x 12-16 oz tuna loin, cut into 2 x 1 1/2-inch thick steaks shopping list
- For the Taco shopping list
- 6 large taco shells shopping list
- 1 cup watercress or shredded lettuce shopping list
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 www.TacoRack.com to see the Official Taco Cookware of The Imus Ranch in New Mexico!
People Who Like This Dish 1
- lunasea Orlando, FL
- nicolas Ronkonkoma, NY
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