Ahi Tuna Tacos With Miso Slaw
FOOD PHOTOGRAPHY BY COLLEEN DUFFLEY — Spring 2019
Executive chef Joshua Dul of Seville Golf & Country Club in Gilbert, Ariz., puts a Japanese spin on his tuna tacos with homemade Asian seasoning mix and cabbage slaw tossed with a creamy dressing base of miso (fermented soybean paste) and mirin (rice wine).
1-1/2 pounds fresh ahi or yellowfin tuna
Asian Seasoning (recipe follows)
Miso Slaw (recipe follows)
Cut tuna into 2-ounce block cuts or long rectangles. Sprinkle the tuna pieces with Asian Seasoning, pressing it into the fish so the spices and seeds adhere.
Heat a nonstick grill pan on high for 2 minutes. Sear tuna on each side for 1 or 2 minutes, just long enough to produce a golden color on the outside.
To build the tacos, arrange a row of tuna along the middle of each tortilla. Top the tuna with Miso Slaw and fold each tortilla into a soft taco. For a little extra heat add a drizzle of Sriracha sauce.
Yield: 6 servings
1/4 cup Japanese pepper
2 tablespoons black sesame seeds
1/4 cup ground seaweed powder or kelp
1/4 cup ground ginger
1/4 cup chili powder
Mix all ingredients together in a bowl and store in an airtight container.
1 bunch cilantro, stemmed and chopped
2 teaspoons white miso
4 tablespoons mirin
1 cup mayonnaise
1 head green cabbage
For the slaw dressing, mix cilantro, miso, and mirin in a blender until smooth. Place mayonnaise in a small bowl and fold in the blender contents until combined. Refrigerate the dressing for about 30 minutes. Finely shred the cabbage and place it in a large bowl. Add the desired amount of dressing to the cabbage, toss, and chill until ready to serve.
“When slicing tuna, first place the fish in the freezer just long enough to make it firm but not quite frozen, so you have more control when cutting it.”
“This easy recipe for ahi tuna tacos is an inventive way to fuse the delicious umami flavors of sushi into a modern taco.”