Seared Tuna Recipe

Name: Seared Tuna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup red chile powder (page 151); 1/4 cup chipotle chile powder (page 151); 1/4 cup fine sea salt; 1/4 cup cumin seed, toasted and ground (page 164); 2 tablespoons coriander seed, toasted and ground (page 164); 2 tablespoons dried Mexican oregano, toasted and ground (page 161); 2 tablespoons black pepper; 1 1/4 pounds sashimi-grade tuna, cut into 2 1/2 by 1 1/2 by 4-inch pieces; 1 tablespoon vegetable oil; 3/4 large English cucumber, peeled, halved lengthwise, and sliced crosswise into 1/4-inch-thick half-moons (about 1 cup); 1 tablespoon lemon-infused olive oil (page 162); 1/4 teaspoon sugar; 1 tablespoon grated lemon zest; 1/4 teaspoon kosher salt; 8 (5 1/2-inch) crispy yellow corn tortilla shells (page 17), for serving; Garnish: Iceberg Lettuce Garnish (page 144) or sliced radishes

Servings: persons

1 cup red chile powder (page 151)
1/4 cup chipotle chile powder (page 151)
1/4 cup fine sea salt
1/4 cup cumin seed, toasted and ground (page 164)
2 tablespoons coriander seed, toasted and ground (page 164)
2 tablespoons dried Mexican oregano, toasted and ground (page 161)
2 tablespoons black pepper
1 1/4 pounds sashimi-grade tuna, cut into 2 1/2 by 1 1/2 by 4-inch pieces
1 tablespoon vegetable oil
3/4 large English cucumber, peeled, halved lengthwise, and sliced crosswise into 1/4-inch-thick half-moons (about 1 cup)
1 tablespoon lemon-infused olive oil (page 162)
1/4 teaspoon sugar
1 tablespoon grated lemon zest
1/4 teaspoon kosher salt
8 (5 1/2-inch) crispy yellow corn tortilla shells (page 17), for serving
Garnish: Iceberg Lettuce Garnish (page 144) or sliced radishes

1
In a large bowl, mix together the red and chipotle chile powders, sea salt, cumin, coriander, oregano, and black pepper.
2
Toss the tuna pieces in the seasoning mix.
3
In a large, heavy, nonstick skillet, heat the vegetable oil on high heat.
4
Sear the tuna pieces all around, 1 minute per side.
5
Remove from the heat and slice the tuna into 1/4-inch-thick slices.
6
In a bowl, mix the tuna with the cucumber, olive oil, sugar, lemon zest, and salt.
7
Serve immediately.
8
The filling will keep up to 2 hours in the refrigerator.
9
To serve, place some shredded lettuce in each crispy shell, divide the filling equally between them, top with salsa and garnish, and arrange in a taco holder.
10
Or, lean the filled shells in a row, propped upright, on a platter.
11
Eat right away.
12
To build your own, place some lettuce, then filling, in a crispy shell, top with salsa and garnish, and eat right away.

486

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup red chile powder (page 151), 1/4 cup chipotle chile powder (page 151), 1/4 cup fine sea salt, 1/4 cup cumin seed, toasted and ground (page 164), and more.

Yes, Seared Tuna falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seared Tuna

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