Seared Bluefin Tuna Tacos with Sriracha Crema – Recipe!

I’m lucky enough to have a friend who’s an amazing fishermen and he just came back from his trip with a plethora of bluefin tuna.  I jumped at the chance to enjoy some of his endeavors and created these Seared Bluefin Tuna Tacos with Sriracha Crema.

Tacos on any night of the week are one of my favorite meals, but when you throw freshly caught fish into play — I’m in heaven.  Bluefin Tuna or fresh tuna of any variety can be used in this recipe and I recommend a thick cut, so it sears properly in a non-stick skillet.  When tuna is cooking, you can see the cream-colored line rise on the side of the fish and know exactly when to flip it over, so the center stays rare, while both the top and bottom obtain a crust.  A simple dusting of dried spices are what I used to amplify the tuna before a quick sear and then a quick rest on a cutting board before slicing.

I placed a slice of seared tuna on top of a toasty corn tortilla, along with a slice of creamy avocado and some pickled red onion — the final touches for deliciousness.  An easy mix of sour cream or Mexican crema and Sriracha, and you have yourself a flavor enhancer worthy of line-caught tuna.  Serve these tacos family-style on a board and keep it casual, along with some lime wedges for extra tangy fun.  You can always double the recipe for larger families or gatherings.

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Ingredients

1/2 pound bluefin tuna or other variety

1/2 teaspoon salt

1/4 teaspoon ground cayenne

1/4 teaspoon ground cumin

1/4 teaspoon garlic powder

1 avocado, sliced

1/3 cup pickled onions

1/3 cup sour cream

2 teaspoons sriracha or other hot sauce

6-8 street size corn tortillas

1 lime, cut into wedges

neutral oil for cooking

(Serves 2)

To Prepare:

1. Pat tuna dry with paper towel.  Mix together salt, cayenne, cumin and garlic powder in a small bowl.
2. Sprinkle dry rub over tuna and pat into flesh on both sides.
3. In a non-stick skillet, add 1 teaspoon of oil and rub it around pan with paper towel.  Place over medium-high heat and after 2 minutes, add tuna.
4. Cook for 2 minutes or until side shows 1/2 inch white line on side.  Flip and cook for 1 minute.  Remove and place on cutting board.
5. Add sour cream and sriracha to a bowl, stir.  Toast tortillas over open flame or under broiler.
6. Slice tuna across the grain on board.  To assemble tacos –  place tortillas on board, then top with slice of tuna and an avocado slice.
7. Top with pickled onions and crema.  Squeeze lime over top and serve.  Enjoy!