dressed by an Olive

Seared Tuna Tacos

Ingredients

Haidacore Premium Albacore Tuna Loin(available at dressed by an Olive)
1/3cup light soy sauce
1tsp red chili sauce
1tsp grated gingerfresh
4tbsp toasted sesame seeds
4tbsp Persian Lime Infused Olive Oil
1/4cup cilantrochopped
1/4cup red onionminced
avocadoslices
cabbagesshredded (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 tbsptbsp Extra Virgin Olive Oil(if needed to lightly coat the pan or flat iron skillet)

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!