grilled tuna tacos with mango-pineapple salsa

taste the rainbow

serves 4-6

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ingredients

tuna

  • 2 lbs ahi tuna, sushi grade, wild

  • black or white sesame seeds

  • S + P

  • EVOO

  • cayenne pepper

mango-pineapple salsa

  • 2 mangos, diced (about 2 cups)

  • 1 pineapple, diced (about 2 cups)

  • 2 T fresh cilantro, roughly chopped (substitute dried cilantro if you don’t have fresh)

  • 1 T granulated sugar

spicy aoili sauce

  • 1/8 c sriracha

  • 1 T Tabasco hot sauce

  • 1 T Cholula hot sauce

  • 1/4 c mayo

tacos/toppings

  • small street taco sized tortillas or bibb lettuce for lettuce shells

  • 1 fresh jalapeño, thinly sliced

  • 1 avocado, sliced

  • red cabbage, sliced

  • 2 limes, cut into wedges

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recipe

serves 4-6

tuna

Heat charcoal or gas grill to medium-high heat.

Lightly coat both sides of the tuna with a EVOO and season it with your desired amount of S + P, cayenne pepper, and sesame seeds.

Cook tuna on grill. Cook times will vary depending on grill type. The goal is to sear both sides of the tuna while leaving a medium rare center. Expect to cook about 2-5 minutes each side. If you like your tuna more rare then stay closer to the 2 minutes per side.

Once cooked, cut tuna into cubes for easy taco building.

mango-pineapple salsa

In a medium size mixing bowl add diced mango and pineapple, chopped cilantro, and sugar.

Mix together and it’s ready to serve!

spicy aioli sauce

Combine mayo, Sriracha, Tabasco, and Cholula in a small mixing bowl.

Too spicy? Add more mayo!

Too mild? Add more hot sauce!

tacos

Build your tacos with desired toppings and satisfy your mouth watering cravings.

PRO TIP: Don’t have a grill? Not to worry! Evenly coat bottom of large pan with EVOO, heat to medium-high heat, and pan sear the tuna. 2-5 minutes each side.

PRO-TIP: Feel like you got a really good sushi grade piece of tuna? Serve it raw, sashimi style!

ANNA DOMBROSKI