Our Spicy Tuna Tacos are a fresh and contemporary version of the taco, inspired by the aesthetics and taste of poke: lightly seared sashimi tuna cubes, a spicy mayo sauce balanced by lime, and a crunchy cabbage and spring onion salad to contrast the softness of avocado. Quick to prepare, perfect for a summer lunch or to serve as refined street food during an aperitif with friends.
The balance between acidity, savoriness, and a hint of spiciness makes these tacos irresistible, while the touch of sesame seeds and soy sauce gives the typical “oriental” note of the I Love Poke brand.
Ingredients
- 400 g fresh tuna (sashimi grade) (cut into 2 cm cubes)
- 8 pcs corn tortillas (12 cm diameter, heat before use)
- 3 tablespoons mayonnaise (you can use light or homemade)
- 1.5 tablespoons sriracha (adjust the amount according to desired spiciness)
- 1 spoon soy sauce (use tamari for gluten-free version)
- 1 teaspoon sesame oil (toasted, for aroma)
- 1 piece lime (juice and zest for marinade and sauce)
- 1 piece avocado (ripe but firm, sliced)
- 150 g red cabbage or savoy cabbage (thinly sliced for the slaw)
- 2 pcs spring onions (only the white and light green parts, thinly sliced)
- 1 spoon sesame seeds (toasted for garnish)
- 1 spoon extra virgin olive oil (for searing the tuna)
- to taste salt (to taste)
- to taste black pepper (freshly ground)
Preparation
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1
Marinate the tuna cubes with soy sauce, sesame oil, lime zest, and a pinch of pepper. Let rest in the refrigerator for about 10 minutes to flavor without cooking the flesh.
Durata indicativa: 10 min
Tip: Do not marinate too long to preserve the tuna's texture; 10-15 minutes is enough.
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2
Prepare the spicy sauce by mixing mayonnaise, sriracha, and the juice of half a lime until smooth. Taste and adjust the spiciness.
Durata indicativa: 3 min
Tip: If you want to tone down the spiciness, add a drizzle of honey or more mayonnaise.
-
3
Heat a non-stick pan with olive oil over high heat and quickly sear the tuna cubes for 1-2 minutes per side, achieving a slight crust on the outside and a pink center.
Durata indicativa: 5 min
Tip: The pan must be very hot: this way the crust forms immediately without overcooking the inside.
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4
Mix red cabbage and spring onions with a pinch of salt and the juice of the remaining lime to create a fresh and crunchy slaw.
Durata indicativa: 5 min
Tip: Let the slaw rest for 2-3 minutes to slightly soften the cabbage while keeping the crunch.
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5
Heat the tortillas in a pan or on the grill for 30-60 seconds per side until soft and slightly toasted.
Durata indicativa: 2 min
Tip: Wrap the tortillas in a clean cloth after heating to keep them warm and soft.
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6
Assemble the tacos: spread the slaw on the tortillas, add the tuna cubes, avocado slices, a generous spoonful of spicy mayo, and finish with sesame seeds and a squeeze of lime juice.
Durata indicativa: 5 min
Tip: Serve immediately to enjoy the hot/cold contrast and crunchy texture; serve with lime wedges.
Notes and Tips
Do not marinate too long to preserve the tuna's texture; 10-15 minutes is enough.
If you want to tone down the spiciness, add a drizzle of honey or more mayonnaise.
The pan must be very hot: this way the crust forms immediately without overcooking the inside.
Let the slaw rest for 2-3 minutes to slightly soften the cabbage while keeping the crunch.
Wrap the tortillas in a clean cloth after heating to keep them warm and soft.
Serve immediately to enjoy the hot/cold contrast and crunchy texture; serve with lime wedges.
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