Cinco de Mayo will soon be here, and that means great food! I was at a sushi restaurant last weekend and while eating awesome spicy tuna the thought occurred to me that spicy Seared Ahi Tacos might be good. How could I go wrong? Everybody likes tacos, everybody likes ahi, and, I got thumbs up from Vanessa and Carlos. Game on. The following step by step easy recipe breaks the taco mold a little, but anyone who enjoys seared ahi will love your meal!
Recipe serves 4.
¾ lb. Ahi Tuna – sushi quality
½ head cabbage – shredded
¼ onion – diced
1 chipotle pepper pod
½ tsp dried oregano
1 clove garlic
¼ bunch of cilantro
¼ C red wine vinegar
½ tsp Wasabi powder
½ tsp Adobo sauce (from the chipotle pod can)
1 C vegetable or chicken stock
2 limes – one for juice, one for garnish
1 carrot – julienne cut
Taco shell (soft)
½ cup shredded cheese (I used Parmesan)
1 can re-fried beans
Montreal Steak Seasoning
Mix shredded cabbage and carrots in a large bowl.
Add to a blender: onion, chipotle pod, garlic, red wine vinegar, Wasabi powder, Adobo sauce, stock, juice of one lime, salt and pepper to taste. Blend. Add the cilantro and blend a second time .
Add 1/3 of the blended sauce to the bowl of cabbage/carrots and stir.
Cook re-fried beans on low heat.
Rinse Ahi, and then dab dry with paper towel.
Coat the Ahi on both sides with canola oil and then liberally coat both sides with Montreal Steak Seasoning .
Heat large fry pan and 1 tsp canola oil on medium high heat, when hot add the Ahi. Cook Ahi 2 minutes on each side. Remove to cutting board.
Heat taco shells briefly in oiled fry pan or in microwave with shell covered by damp paper towel.
Slice slender servings of the seared Ahi.
To heated taco shell add re-fried beans, cabbage, seared Ahi, drizzle a little sauce over the ahi, and top with a little cheese.
Garnish the plate with additional shredded cabbage, beans, and lime slices.
(Following review was unsolicited and uncompensated)
We were up in San Francisco for Vanessa’s birthday, and after a day of shopping and a couple of crafted beers, it was time to consider dinner plans. There are many great things about San Francisco, not the least of which are eating options. Couple endless restaurant choices with the subway system that can get you close to everywhere, and the dinner choices are endless. We finally decided on Blowfish sushi. We made our reservations and hit the subway at the appropriate time to blast us over to the Mission area of SF for dinner.
After a nice walk past businesses and residences we eventually approached our destination. The restaurant was modern and vibrant. There were classic movie clips being shown on screens around the sushi bar. All very fun.
She Who Must Obeyed has a couple a food issues, not the least of which is food must not be raw. So, she typically has cooked chicken or shrimp whenever we venture into the world of sushi. This time she ordered a salad, and a shrimp dish. The rest of us ordered tuna sushi, spicy tuna inside out rolls, crab sushi, and super hot jalapeno tuna rolls.
The dishes arrived, and everything looked great. The shrimp Sue ordered was beautifully presented, tasted great, and maybe was even cooked, hard to say as she didn’t share!
To humor us, Sue is always willing to force down one piece of tuna roll. And so she did. And then to my surprise she had another! And before you know it, we were all diving in and ordering more! Well done Blowfish, we moved Sue a little closer to the sushi line.
Filled to the brim with food and cheer, it was time to walk back to the subway. We left the restaurant and, for some reason, I turned back and saw what I think is one of the greatest sushi signs ever.
Enjoy your Cinco de Mayo Seared Ahi Tacos, and
Good Eating and Table Talk,
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