Ahi tuna steaks were on sale this week, so I decided to buy a tuna steak and do some improvisation. I’ve messed around with tuna steaks a bit in the past, and I’ve come to the conclusion that they’re a lot like beef steaks. Season them simply, and grill them hot, fast, and rare. Like, still-raw-in-the-middle rare.
For these tacos, I seared the tuna steak on the grill for a very short time, just enough to cook the outside. The inside is still more or less raw, but people eat sashimi all the time, and they’re not dead yet. Of course, you’re welcome to cook your tuna however you like.
The tacos themselves are
umami-infused JapaMex fusion cuisine inspired by the street food of SoCal something I just threw together out of stuff I thought would work. Marinading tuna in soy sauce seems to work really well, so I made a soy/garlic/ginger marinade for the grilled tuna. The tacos are incredibly simple: flour tortillas with avocado and lime. Anyway, it’s good.
Time: ~2 hours marinade ~10 minutes cooking
Servings: Makes 4-6 tacos, which serves 2-3 people
- 2 11-oz ahi tuna steaks, about 1½” thick
- ¼ cup soy sauce
- ¼ cup vegetable oil
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- 1 small avocado, cut into slices
- 4-6 flour tortillas, taco size
- lime wedges
- A few hours before cooking, mix the soy sauce, vegetable oil, garlic, and ginger. Marinade the fish in this mixture in the refrigerator until ready to cook, turning halfway through.
- Preheat your grill to really, really hot. Warm up your tortillas on the grill while it’s heating.
- When the grill’s really hot, put the fish on the grill and pour the marinade over the fish. Grill, covered, for about 2 minutes, then flip it over using a flipper (tongs probably won’t work) and grill for another 2 minutes, covered. If you don’t like your tuna really, really rare, grill it for longer. You’ll see from the pictures that this was sashimi in the middle.
- Slice the tuna, then put avocado and tuna slices onto the tortillas and squeeze lime juice on top.