ASIAN/ MEXICAN FUSION TUNA TACOS
3 4 OZ TUNA STEAKS 6 TACO SIZED FLOUR TORTILLAS
½ cp SESAME SEEDS 3 tbs OLIVE OIL
4 tbs TERIYAKI SAUCE 2 tbs SOY SAUCE
½ TSP FINE MINCED GARLIC 1cp FRESH CHOPPED CILANTRO
1/8 cp CHOPPED GREEN ONION 1 CAN BLACK BEANS (drained & rinsed)
1 CAN SWEET CORN (drained) 4 ROMA TOMATOES (cubed & seeded)
1 LARGE JALEPENO PEPPER ¼ cp CHOPPED RED ONION
¼ cp FRESH LIME JUICE 1 AVACADO (cubed)
2 tbs RED WINE VINEGAR ½ tbs FRESH GROUND BLACK PEPPER
2 tsp SALT 1/3 cp SOUR CREAM
1/3 cp MAYO 1 tbs FINELY CHOPPED ONION
1 tbs LEMON JUICE ¾ tsp FRESH DILL WEED
¼ tsp GARLIC SALT
BLACK BEAN SALSA
In a medium sized bowl, add beans, corn, tomatoes, chopped red onion, lime juice, vinegar chopped
and seeded jalepeno, cilantro, and salt and black pepper to taste. Fold in avocado and cover with
plastic wrap and move to fridge to let flavors meld.
DILL SAUCE
In a medium bowl, mix sour cream, dill, lemon juice, mayo, horseradish, finely chopped onion and
garlic salt.
TERIYAKI GLAZE
Whisk together teriyaki sauce, soy sauce, minced garlic, and chopped green onions, set aside.
TORTILLAS
Using an upside down muffin tray, press warm tortilla shells that have been coated with cooking spray down in the center of four muffin pockets. Bake at 375 for about 15 minutes. Let cool
Tuna
Cut tuna into strips approx. ¾”-1” wide. Season all sides with ground black pepper and saly, roll and coat with sesame seeds. Add olive oil into hot pan, and just as the oil is about to smoke, sear all sides of the tuna for about 45 seconds per side. Let rest and cut into cubes. Toss in Teriyaki glaze while still hot.
PRESENTATION
Spoon tuna into tortilla shells, top with salsa and drizzle with dill sauce.