Ingredients
- Tuna x3
- Raw
- Seasoned and cooked and cooled
- Sliced up
- Slaw portion for 2
- Slaw dressing
- Jalapeno aioli
- Limes-cut wedges
- Cilantro
Instructions
- Put oil on pan and place on burner at medium heat
- Start by cutting and slicing the GREEN SAVOY & RED CABBAGE
- Cut julienned
- Other ingredients – CARROTS / RED ONION / GREEN ONIONS / CILANTRO – all items julienned except Cilantro finely chopped
- Add the dressing
- Which includes SOY SAUCE / SESAME OIL / MINCED GINGER / MINCED GARLIC / GREEN ONIONS / HONEY
- Season the block of tuna
- Spray the outside of the tuna with olive oil
- Roll the tuna in the blackening spice rub
- Place the tuna on the hot pan
- Use tongs to flip the tuna from side to side (sear for 10 sec each side)
- Place the tuna on a pan with a strainer
- Cool down tuna
- Slice tuna
- Use a 2nd pan for shells – on med/low heat
- Put 3 taco shells on the 2nd non-stick pan
- Flip all of them once
- Add slaw
- Add sliced tuna
- Add cilantro
- Add jalapeno aioli with demitasse spoon
- Add freshly squeezed lime