These Seared Ahi Tuna Tacos are here to shake up your taco night in the best way. In this recipe you have perfectly seared fresh tuna coated in sesame seeds, a crunchy cabbage slaw with a tangy sesame lime dressing, and fresh cilantro to top it off. The tuna stays tender and silky inside while getting that golden crust on the outside. This meal has fancy vibes, but is super easy to pull off.
The cabbage slaw brings just the right amount of crunch and zing and everything gets wrapped up in a tasty tortilla. Whether you’re making dinner for friends or just keeping things interesting during the week, these tacos are quick to whip up and totally satisfying.
I try to find a thick tuna steak so I can get a nice sear on the outside of the tuna while still getting a rare internal temperature. High end grocery stores or fish markets should have a good choice of tuna steaks.
If you are looking for more seafood recipes, check out our: Creamy Shrimp and Broccoli Pasta, Tuna Carpaccio, Ahi Tuna Salad, or Salmon Quinoa Salad.
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Why You Will Love This Recipe
- Quick: This recipe comes together in under 30 minutes with just a few simple steps: sear the sushi-grade tuna, toss the slaw, and assemble. Minimal prep and quick cooking means this is perfect for busy weeknights or last minute meals.
- Restaurant quality: These tacos deliver the kind of flavors and presentation you’d expect at your favorite restaurant. Perfectly seared sesame crusted tuna and a colorful tangy slaw. These fresh and bold ingredients make it feel elevated without any of the hassle.
- Fresh: These tuna tacos are packed with fresh ingredients and flavors that are light and refreshing. It’s both wholesome and satisfying.
Ingredients
Here are the ingredients you will need for these fish tacos:
- Tuna: Use an 8 ounce fresh sushi grade Ahi tuna steaks (also known as yellowfin tuna).
- Sesame seeds: Use white, black or a combination of the two.
- Olive oil: Use good quality olive oil for searing. I don't recommend using extra virgin olive oil in this recipe.
- Tortillas: Use your choice of flour tortillas or corn tortillas. You can also use hard taco shells if you prefer.
- Cilantro
- Cabbage: You can use pre shredded cabbage or shred it yourself.
- Sesame oil: Sesame oil brings bold flavor to this recipe, but if it’s not your favorite, you can use less and substitute with extra virgin olive oil.
- Lime juice: Use fresh lime juice for the best flavor.
- Rice vinegar: Look for a high quality rice vinegar, not just the cheapest option for the best flavor.
- Salt
Directions
Let's make this ahi tuna recipe together!
Step 1
In a medium bowl, combine shredded cabbage, sesame oil, lime juice, rice vinegar, and a pinch of salt. Toss until well mixed and set aside.
Step 2
Pat the tuna steaks dry with a paper towel. Coat each steak evenly with sesame seeds, pressing gently to help them stick.
Step 3
Heat a large skillet over high heat and add the olive oil. Once the oil is shimmering, place the tuna steaks in the hot pan and sear for about a minute on each side, until golden. Remove from the pan and let rest for about 5 minutes.
Step 4
After resting, slice the tuna into thin pieces against the grain on a cutting board for the best texture.
Step 5
Layer the sliced tuna and cabbage slaw onto each tortilla. Top with fresh cilantro and then serve immediately.
Expert Tips and Tricks
Here are some expert tips to make this ahi tuna taco recipe:
- Toast tortillas: Warm tortillas elevate the tacos, adding a touch of crispiness and depth of flavor.
- Get the pan hot: Make sure your skillet is fully preheated before adding the tuna to achieve that perfect golden sear. I don't recommend using a grill pan because only half of the surface area will be seared.
- Don’t overcook the tuna: Sear the tuna for no more than a minute per side to keep the inside tender and rare.
Kitchen Equipment
Here is some kitchen equipment you will need for this ahi tuna tacos recipe. You can find all of these products on Amazon.
- Large skillet: A high quality large skillet is ideal.
Recipe Substitutions/Variations
Here are some common recipe substitutions and variations for these delicious ahi tuna tacos.
- Tuna: If you can't find sushi grade tuna, mahi-mahi or salmon make great alternatives. Just adjust the searing time as needed. Instead of searing, you can grill the tuna for a smoky flavor.
- Tortillas: For a low-carb or lighter option, swap tortillas for large lettuce leaves, like butter lettuce or iceberg.
- Toppings: Add creamy avocado slices, fresh mango salsa, chipotle crema, or guacamole for extra richness. Drizzle spicy mayo, yum yum sauce, or wasabi aioli for a zesty kick. Top with pickled onions, jalapeños, or carrots for extra tang and crunch. You could serve with lime wedges for added flavor.
What To Serve With
Here are some recipes to serve alongside these ahi tacos:
Frequently Asked Questions
Yes, you can use frozen tuna as long as it’s sushi grade. For best results, be sure to thaw it properly in the refrigerator before searing to preserve its texture and freshness. For the best flavor and safety, it's best to consume the tuna shortly after thawing.
Yes, you can cook the tuna longer if you prefer it more done, but be mindful that it will lose some of its tenderness and juiciness. If you prefer it cooked through, aim for about 2-3 minutes per side, but avoid overcooking to keep it from becoming too dry.
Yes, you can prepare the slaw ahead of time. Just toss the shredded cabbage with the sesame oil, lime juice, rice vinegar, and salt, and store it in the fridge for up to a few hours before serving. This helps the flavors meld together and makes meal prep easier!
Recipe Storage and Reheating
Here are storage instructions for this easy meal:
- Refrigerator Storage: Store any leftovers in an airtight container and consume it within 24 hours for the best quality and safety.
- Freezer Storage: Freezing is not recommended.
Other Recipes to Try
Easy Ahi Tuna Tacos with Cabbage Slaw
Ingredients
For the seared Ahi Tuna:
- 8 oz Ahi tuna steaks
- 2 tablespoon Sesame seeds
- 2 tablespoons Olive oil
- Tortillas for serving
- Cilantro for serving
For the cabbage slaw:
- 2 cups Shredded Cabbage
- 2 tablespoons Sesame oil
- 1 teaspoon Lime juice
- ½ teaspoon Rice vinegar
- Salt to taste
Instructions
- Combine shredded cabbage, sesame oil, lime juice, rice vinegar, and salt in a medium bowl. Toss well and set aside.
- Pat tuna steaks dry. Coat tuna in sesame seeds and set aside.
- Heat a large pan over high heat. Add olive oil and once the oil is shimmering, add tuna steaks and sear for 1 minute per side, until golden brown.
- Remove tuna from a pan and let sit for 5 minutes before slicing.
- Assemble the tacos by adding sliced tuna and cabbage slaw on a toasted tortilla. Top with cilantro and serve.
Did You Make This Recipe?
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