Seared tuna has become one of my absolute favorite things. It’s replaced salmon as my go-to seafood entrée when we go out for dinner, and this year we’ve had it for dinner at home more times than I can count. Usually, I sear it and top a salad with it. While that salad has become one of my favorite dinners this year, these tacos were a really delicious change of pace.
I loved every part of these tacos. The tuna was spicy and delicious, the avocado and the cabbage & arugula salad were light & fresh, but the star of this dish was the orange chipotle sauce. It had a pretty powerful kick at first, but once the orange juice had reduced, the sweetness helped balance out some of the heat. I wanted a smoother sauce, so I dumped it in the blender and let it do its magic for a minute. The resulting sauce was smooth and so delicious. This recipe serves four, so I made a salad with the leftovers the next day, and used the leftover sauce as the salad dressing, and it was just as delicious.
I love this recipe, and I’m so glad to have another way to eat tuna at home (I think Graham is tired of the salads…)
- 1 cup of orange juice
- 1 chipotle pepper; minced, and one tablespoon of the sauce
- 1 tablespoon white vinegar
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon cracked black pepper
- 1 teaspoon kosher salt
- 3/4 lb.-1 lb. (1 1/2-inch-thick) sashimi tuna steak
- 2 tablespoons olive oil
- 8 flour tortillas (Small/fajita size)
- 1 cup of thinly sliced/shredded red cabbage
- 1/4 cup coarsely chopped fresh cilantro
- Juice from one lime
- 1-2 avocado(s)
- 1 cup of arugula
- Heat oven to 300 degrees*.
- Bring orange juice, chipotles (and sauce) and vinegar to a boil in a small saucepan. Reduce heat and simmer, stirring occasionally, until reduced to a about 1/3 cup, about 15 to 20 minutes. Remove from heat, pour contents of saucepan into a blender, and run blender until the sauce is smooth. Let cool.
- Toss cabbage & arugula with cilantro, lime juice, remaining tablespoon oil, and salt and pepper to taste in a small bowl. Refrigerate until ready to use.
- Heat a grill pan or a skillet to medium-high heat. While it’s heating, mix together coriander, cumin, chili powder, black pepper and salt in a small bowl. Brush tuna on all sides with olive oil and coat evenly with spice mixture. Cook tuna for 2-3 minutes on each side (or to your desired level of doneness) and then move to a cutting board and let rest for 5-10 minutes.
- While tuna is resting, wrap tortillas in foil and place in the oven to warm through. (*If you don’t want to turn on your oven, just wrap in a moist paper towel and microwave for 15-20 seconds.)
- Thinly slice avocado and season with a little salt. (I’m obsessed with avocados and portion out half of an avocado for each person.)
- Top each warm tortilla with the salad mixture and avocado. Chop or slice tuna, and divide among tacos. Drizzle the orange chipotle sauce over the tacos to serve.