SPICY SEARED TUNA TACOS
Uncle Julio's Restaurant Recipe
Mango Jicama Slaw:
1 1/2 cup mango, julienne cut
3/4 cup jicama, julienne cut
1/4 cup cucumber julienne cut and peeled
1/4 cup olive oil
2 tablespoons lime juice
salt
Combine all ingredients into a large bowl and mix well Salt to taste.
Chipotle Crema:
1 cup mayonnaise
3/4 cup sour cream
2 tablespoons chipotle peppers in adobo sauce (blended together)
2 tablespoons lime juice
3 ounces olive oil
1 teaspoon salt
Combine all ingredients into a blender and blend smooth.
To Cook Tuna: (makes 6 tacos)
1 tablespoon olive oil
6 ounce ahi tuna steak (sushi grade)
2 pinches salt
2 pinches black pepper
2 pinches cayenne pepper
Oil a saute pan using a towel to coat the pan. Place the saute pan onto a burner and heat on high.
While the pan is heating sprinkle salt, pepper and cayenne over top and bottom side of tuna. Once the pan is hot, add place the tuna into pan and sear for about 15 to 20 seconds until a thin while line forms across the bottom of the tuna. Flip the tuna over and repeat the previous step. When the tuna is cooked remove from the pan and transfer to a cutting board. Using a very sharp knife cut the tuna into 6 long strips.
To Build Taco: Heat a corn tortilla in a hot pan for 10 to 15 seconds on each side. Remove the heated tortilla and place onto a plate and add the mango jicama slaw. Add one strip of the tuna on top of the mango jicama slaw. Drizzle with chipotle crema.
Uncle Julio's Restaurant Recipe
Mango Jicama Slaw:
1 1/2 cup mango, julienne cut
3/4 cup jicama, julienne cut
1/4 cup cucumber julienne cut and peeled
1/4 cup olive oil
2 tablespoons lime juice
salt
Combine all ingredients into a large bowl and mix well Salt to taste.
Chipotle Crema:
1 cup mayonnaise
3/4 cup sour cream
2 tablespoons chipotle peppers in adobo sauce (blended together)
2 tablespoons lime juice
3 ounces olive oil
1 teaspoon salt
Combine all ingredients into a blender and blend smooth.
To Cook Tuna: (makes 6 tacos)
1 tablespoon olive oil
6 ounce ahi tuna steak (sushi grade)
2 pinches salt
2 pinches black pepper
2 pinches cayenne pepper
Oil a saute pan using a towel to coat the pan. Place the saute pan onto a burner and heat on high.
While the pan is heating sprinkle salt, pepper and cayenne over top and bottom side of tuna. Once the pan is hot, add place the tuna into pan and sear for about 15 to 20 seconds until a thin while line forms across the bottom of the tuna. Flip the tuna over and repeat the previous step. When the tuna is cooked remove from the pan and transfer to a cutting board. Using a very sharp knife cut the tuna into 6 long strips.
To Build Taco: Heat a corn tortilla in a hot pan for 10 to 15 seconds on each side. Remove the heated tortilla and place onto a plate and add the mango jicama slaw. Add one strip of the tuna on top of the mango jicama slaw. Drizzle with chipotle crema.