Recipe by Rosa Basile-Marrello
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Ingredients
- Haidacore Premium Albacore Tuna Loin (available at dressed by an Olive)
- 1/3 cup light soy sauce
- 1 tsp red chili sauce
- 1 tsp grated ginger fresh
- 4 tbsp toasted sesame seeds
- 4 tbsp Persian Lime Infused Olive Oil
- 1/4 cup cilantro chopped
- 1/4 cup red onion minced
- avocado slices
- cabbages shredded (red or green)
- soft taco flour tortilals (substitute with corn tortillas)
- Tokyo Bekana microgreens (sourced from Ortaliza Urban Farms in Kingsville)
- Tatsoi microgreens (sourced from Ortaliza Urban Farms in Kingsville)
- Jalapeño Lime White Balsamic Condimento
- 2-3 tbsp tbsp Extra Virgin Olive Oil (if needed to lightly coat the pan or flat iron skillet)
Ingredients
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Instructions
- Combine the ginger, garlic, soy sauce, chiili sauce, EVOO, and lemon juice in a shallow dish.
- Marinade the tuna loin in the mixture for 10 minutes on each side.
- Gently pat the tuna loin with roasted sesame seeds.
- Preheat skillet (non-stick pan is ideal) on medium-high heat. BBQ Option: Use a cast iron skillet.
- Place the tuna loin in the pan. Cook each side for 3-4 minutes. Note: If you prefer your tuna rare, cook each side for 30 seconds each.
- Remove the tuna loin from the pan and wrap it with aluminum foil, and place it in the freezer for 10 to 15 minutes to discontinue cooking. Tip: This also makes slicing easier.
- Remove the tuna loin from the freezer and slice to preferred thickness.
- Arrange microgreens, avocado, red onion, and cabbage on a serving plate.
- Place seared tuna on soft taco shells, and garnish. Drizzle with Jalapeño Lime White Balsamic Condimento and enjoy!