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Pan-Fry

Korean-Style Fresh Tuna Tacos
Ingredients
11/4 lbs. tuna steaks
1 Tbsp. olive oil
canola oil spray
2 cups thinly sliced romaine lettuce
2 cups coleslaw mix cabbage
4 scallions, thinly sliced
3 Tbsp. Taste of Inspirations Toasted Sesame Dressing
1/4 cup teriyaki marinade
2 Tbsp. Taste of Inspirations Mango Pepper Jelly
12 (6 inch) flour tortillas
3/4 cup thinly sliced kimchi (located near the refrigerated tofu) or 3/4 cup drained sauerkraut mixed with 1/2 tsp. crushed red pepper flakes
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Korean-Style Fresh Tuna Tacos

Korean-Style Fresh Tuna Tacos

Korean-Style Fresh Tuna Tacos
  • Servings:Serves 6
  • Prep Time:25 minutes
  • Cook Time:10 minutes
directions
1. Rub tuna all over with oil. Heat a large skillet over medium-high heat. When very hot, spray with cooking spray and add tuna. Cook for 5 minutes, until golden, and turn. Cook until desired doneness, about 2 more minutes for medium. Transfer tuna to a plate.
2. While tuna cooks, prepare the slaw. Combine the lettuce, cabbage, and scallions in a large bowl. Toss well with the dressing and set aside.
3. Add marinade and jelly to the skillet used to cook the tuna. Mix to combine and bring to a simmer over medium heat. Remove from the heat.
4. Using a very sharp knife, cut the tuna in 1/2-inch-thick slices. Add the slices to the skillet. Gently toss the tuna in the sauce so that it is evenly coated. Transfer the tuna to a plate. Warm the tortillas in the microwave for 45 seconds.
5. Assemble the tacos. On each tortilla, layer about 1/3 cup slaw, 1 Tbsp. kimchi, and a few thin slices of tuna. Alternatively, set all the fillings out on the table and let diners assemble their own tacos.
Source: Hannaford fresh Magazine, July - August 2014
 
 
 
 
 
 
 
 
 
 
 
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