Tuna Poke Taco

These Tuna Poke Tacos are light but packed with flavor from a quick sesame marinade on the raw tuna. A drizzle of citrusy aioli and a handful of fresh vegetables add final layers of texture and flavor.


Ingredients
For the Yuzu Kosho Aioli
2
tablespoons
Japanese mayonnaise
1/2
ounce
yuzu juice
1/4
ounce
Yuzu paste
1/2
teaspoon
kosho pepper powder
For the Tacos
2
tablespoons
sesame oil
2
tablespoons
soy sauce
1
tablespoon
minced scallion
4
ounces
fresh ahi tuna, diced
*
salt
2
fresh corn tortillas, warmed
*
Shredded cabbage, cilantro leaves, puffed rice and daikon sprouts, for garnish
Directions
To make the aioli, mix all the ingredients together in a small bowl until smooth.
In a medium bowl whisk the sesame oil, soy sauce and scallion until combined. Add the tuna and season with salt.
Fill tortillas with a bit of cabbage and cilantro. Evenly top with the marinated tuna. Drizzle with the aioli.
Garnish with puffed rice and daikon sprouts.

The base number of servings for this recipe is 2
OK

Categories 

ClassicFishEasy

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