Grilled Tuna Taco

For the Basting Sauce Dressing

  • ½ cup soy sauce
  • 2 tsp. sesame oil
  • 1 tsp. fresh chopped ginger
  • 1-2 tsp. Sambal chili sauce
  • ½ lemon, juiced
  • For the Salsa

  • 1 cup mango, peeled and diced
  • 1 cup ripe avocado, pit removed and diced
  • 1 small red onion, diced
  • 1 tbsp. lemon or lime juice
  • ¼ cup pickled ginger, chopped
  • 1 tbsp. olive oil
  • salt and pepper to taste

For the Salad

  • ½ cup carrot, thinly sliced
  • ½ cup Daikon radish, thinly sliced
  • ½ cup cucumber, thinly sliced
  • ½ cup sprouts
  • 2 tbsp. fresh chopped cilantro
  • 2 tbsp. fresh chopped Thai basil
  • salt and pepper, to taste

For the Tuna

  • 1 tbsp. fresh cracked black pepper
  • 1 tbsp. sesame seeds
  • 1 tbsp. Kosher salt
  • 1 x 12-16 oz tuna loin, cut into 2 x 1 ½-inch thick steaks
  • For the Taco

  • 4 large taco shells
  • 1 cup watercress or shredded lettuce

  • To prepare the basting sauce and dressing in a bowl combine soy sauce, sesame oil, ginger, chili sauce and lemon juice. Transfer ½ cup of the mixture to another bowl and set aside for basting.
  • To prepare the salsa in a bowl combine mango, avocado, red onion, lemon or lime juice, olive oil and pickled ginger. Mix to combine, 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).
  • 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.
  • Grill tuna over direct heat for 1 to 2 minutes, per side, until just rare, basting with reserved ½ cup of dressing/basting liquid. Remove from grill, cool slightly and slice each tuna steak into 4.
  • To assemble the taco place one quarter of the watercress into the bottom of the taco shell. Place a layer of salad into the taco and top with sliced grilled tuna. Garnish with salsa. Repeat with remaining grilled tuna and taco shells and serve.
  • Serves 2-3