These seared tuna tacos are about to be your next recipe staple! The wild-caught, yellowfin tuna tastes so fresh–these tuna steaks are frozen immediately to ensure freshness, then shipped right to your door. See how the flavors come together in this handheld dish!
Brought to you by @fiveingredientfeast
Servings: 6
Ingredients:
- 2 Yellowfin Tuna Steaks
- Sea salt or kosher salt
- Olive oil
- 6 corn tortillas
- 1/2 cup of chopped fresh pineapple
- 1/4 cup of chopped red onion
- 1/4 cup of Thai sweet chili sauce
Instructions:
- Let the tuna steaks defrost in the refrigerator overnight. Once defrosted, let them come to room temperature for 20 minutes before cooking.
- Pat the tuna dry with a paper towel to remove excess moisture (this helps get a better sear), then season them generously with salt on all sides.
- Heat a splash of olive oil in a pan on medium-high heat for about 2 minutes. Then, add the tuna steaks; for medium-rare, sear them 3 minutes on one side and 2 minutes on the other (keep in mind that some stovetops heat differently, so aim for an internal temperature of about 125 degrees Fahrenheit–or higher, if desired). Then, remove the tuna steaks from the pan, and let them rest for 5 minutes. Thinly slice both steaks until you have about 3-4 slices per taco.
- In the same pan, add a little more olive oil, then toast the tortillas on high heat for 30-60 seconds per side.
- To prepare the tacos, top the tortillas with a drizzle of chili sauce, sliced tuna, pineapple, red onion, and a little more chili sauce. Enjoy!
