Fatima's Fabulous Kitchen

I don't eat to live. I live to eat.

Ahi Tuna Steak Tacos

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I wanted to branch out a bit with my blogging style and do a 60-second, vertical, Tasty-style video this week, so her you go! Enjoy!

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Ahi Tuna Tacos

Ahi tuna steaks marinated in soy sauce, sesame oil, and Indian spices along with a jicama-carrot slaw and a sweet and tangy apricot chutney

Ingredients

  • 8-10 tortillas

Ahi Tuna Steaks

  • 1.5 lb Ahi Tuna Steaks
  • 2 Tbsp soy sauce
  • 2 tsp sesame oil
  • 1.5 tsp ginger-garlic paste
  • 1 Tbsp lahore fish fry spice mix I use the shaan brand

Jicama-Carrot Salad

  • 1/2 cup carrot (cut or peeled into matchsticks)
  • 1/2 cup jicama (cut or peeled into matchsticks)
  • 1/4 tsp salt (or to taste)
  • lime juice (to taste)

Apricot Chutney

  • 1/4 cup dried apricots
  • 1/2 tsp salt
  • 1/4 tsp amchur powder optional
  • 1/2 jalapeno
  • 2-3 tbsp orange juice
  • lime juice (to taste)

Instructions

Ahi Tuna Steaks

  1. Combine ginger-garlic paste, soy sauce, sesame oil, spices and rub all over the tuna steaks. Set aside for about 30 minutes. In the mean-time work on chutney and slaw.

  2. Set up a frying pan with a tablespoon or so on high heat. 

  3. Add in your tuna steaks. Cook top and bottom sides for one minute and the other smaller sides for about 15 seconds each. The steak will be rare to medium-rare and therefore should be pink when cut.

  4. Transfer to a plate. Cut on the diagonal into rectangles. 

Jicama-Carrot Salad

  1. Using a peeler or knife, cut carrot and jicama into either matchsticks or strips. Add lime juice and salt. Taste and adjust for seasoning.

Apricot Chutney

  1. Take your apricots and soak in about a 1/2 cup of water for at least 30 minutes to help soften. 

  2. Add your apricots and jalapeno along with another 1/2 cup of water to a small pot. Bring to a boil. 

  3. Add in your salt and amchur powder along with your lime juice and orange juice. Cook for about 15 minutes or so, or until apricots are completely soft. 

  4. Using an immersion-blender, whiz up until the consistency of a chutney. Taste and adjust for seasonings. You may need to add water or reduce the chutney down depending on how thick or thin you want it. 

Assembly

  1. Warm up some tortillas. First add your jicama-carrot salad, then your tuna pieces, and lastly spoon over your chutney. The tacos are ready to eat!