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RECIPE
23 INGREDIENTS13 STEPS2HR 10MIN

Tuna Street Tacos

4.5
2 Ratings

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Tuna street style taco with an Asian twist!
2HR 10MIN
Total Time

How to BBQ Right

Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4

Tuna

1/4 cup
Ponzu
1 Tbsp
Mirin
1 Tbsp
2 Tbsp
Sesame Oil
1/2 cup

Wasabi Guacamole

2
Ripe  Hass Avocados , peeled, chopped
1
Small  Onion , diced
1
Tomato , diced
3 Tbsp
Ponzu
1 tsp
Hot Sauce
1/2 tsp
Worcestershire Sauce
1 tsp
Wasabi Powder
1
Scallion , thinly sliced
to taste
Fresh Cilantro , chopped

Ponzu Cucumbers & Onions

1/2
Onion
1 tsp
Sesame Oil
to taste
1 1/2 Tbsp
Ponzu
1 Tbsp
Rice Vinegar

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Nutrition Per Serving

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CALORIES
634
FAT
32.7 g
PROTEIN
52.6 g
CARBS
37.2 g

Cooking Instructions

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Step 1
In a small bowl, stir together the Ponzu (1/4 cup), Mirin (1 tablespoon), Honey (1 tablespoon) and Sesame Oil (2 tablespoon).
Step 2
Spread the Sesame Seeds (1/2 cup) out on a plate.
Step 3
Coat the Fresh Tuna Steak (4) with the sauce mixture, then press into the sesame seeds to coat.
Step 4
Oil the cooking grates well or using a cast iron skillet over high heat until very hot.
Step 5
Place steaks in the pan, and sear for about 30 seconds on each side. If cooking on a grill use Grill Grates at a temp of at least 500 degrees F (260 degrees C) and sear for 1min each side.
Step 6
Slice the tuna into slices and brush with remaining sauce mixture.
Step 7
To make the wasabi guacamole, use a fork to mash the Hass Avocado (2) in a large bowl.
Step 8
Stir in the Onion (1), Tomato (1), Ponzu (3 tablespoon), Hot Sauce (1 teaspoon), Worcestershire Sauce (1/2 teaspoon), Kosher Salt (1 teaspoon),Ground Black Pepper (1/4 teaspoon), and Wasabi Powder (1 teaspoon). Mix well; taste, and add additional salt and pepper if necessary.
Step 9
Place guacamole in serving bowl and garnish with Scallion (1) and Fresh Cilantro (to taste). Cover and refrigerate for 1 hour to allow flavors to blend.
Step 10
To make the ponzu cucumbers & onions, chop Onion (1/2) and Cucumber (2) into bite-sized pieces.
Step 11
Mix Sesame Oil (1 teaspoon), Sesame Seeds (to taste), Ponzu (4 1/2 teaspoon) and Rice Vinegar (1 tablespoon) and submerge onions and cucumbers.
Step 12
Set in fridge for at least 1 hour before serving.
Step 13
Serve Tuna, Wasabi Guacamole and Cucumbers and Onions with tacos.

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Nutrition Per Serving
Calories
634
% Daily Value*
Fat
32.7 g
42%
Saturated Fat
5.4 g
27%
Trans Fat
0.0 g
--
Cholesterol
68.0 mg
23%
Carbohydrates
37.2 g
14%
Fiber
10.1 g
36%
Sugars
14.4 g
--
Protein
52.6 g
105%
Sodium
2077.5 mg
90%
Vitamin D
--
--
Calcium
240.6 mg
19%
Iron
6.2 mg
34%
Potassium
1752.6 mg
37%
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